Yep! There are no shortcuts,
so you have to walk the line.
Expect to use up a full day
or two, having to take your time.
It's internationally illegal to
call a cheese by its real name.
I'll add mine and the word,
"style," to stay in the game.
Your curds are in the press,
don't forget to save the whey.
You can use it to make a second
cheese during that day!
I would also save a couple of
cups of that whey for you!
We'll use it instead of water for
hot chocolate and yell, "Yoo
Half of that is letting time work
magic, but your arm will be whirring.
The other half is doing nothing
but constant, incessant stirring.
There just isn't enough time
for the aging process I fear.
I know! I'll label the cheeses so
they can eat it throughout the year!