SC - Re: Making cheese

[ChannonM at aol.com]

Hello folks,

I'm about to set off into a new direction, so forgive me if I sound like an 
amateur- cause I am! 

I am cooking a Chaucerian Tavern Feast in November and would like to keep it 
simple but true to life, without being a bland feast. Of course I'm working 
with Cantebury Tales and Master Huen's site is marvelous. I will be supplying 
my own recipes and wish to make as much from scratch as possible.

One thing I want to do is cheese. I'm working on getting unprocessed milk 
from some local farmers. My quandery right now is if I need 10 lbs of cheese, 
approximately how much milk will I need? In looking at the recipes, for a 
semi-hard cheese, it seems to me I will need 4 quarts of milk for every pound 
so 40 quarts(10 U.S. gallons?)Sheesh, that's an awful lot of milk. 

Anyhow, does anyone have any advice, how to process all of this milk in a 
short period of time so that they age similarly?

I suppose I could split the quantity to 5 lbs semi hard and 5 lbs soft, that 
would up the yield and allow me to prepare some of it very close to the feast.

Any input from you wisened folk?

Hauviette