On the second day, we started by having a buffet in the hotel. There was a nice selection of deli meats and cheeses, various bread slices and croissants, assorted spreads such as jams and peanut butter, sliced cucumbers and cherry tomatoes, and chocolate sprinkles. We then went to a Jersey dairy farm where they had jersey cows there. They were fed a grass diet, though they need more than that to get vitamins and minerals so they are fed a mixture of salt, compact herbs, and seaweed. The cheese the farm makes goes to special shops then goes to higher end restaurants, so they are not sold in supermarkets. The cheese wheels are held together by ghee, not wool glue, and they are stored at a 90% humidity at 16 C. They have four types of cheese at different ages: pril (3 months), ryp (8 months), olde (1 year), and pracht (1.5 years). We were able to try all four types of cheese and I noticed that the older the cheese got, there was more of a crunch due to the protein, it was not salt. I liked all of the cheeses because I am a huge cheese fan but my favorite cheese was the youngest one, pril, because it was the creamiest one (which is the the type of cheese texture I like the best). The farm was kind enough to let us buy their cheese which they vacuumed sealed so the cheese could be preserved and get through customs. I bought the pril because it was my favorite and I wanted to share some with my family. We went to have lunch at a cafe where they had different sorts of bread, deli cheeses and meats, sliced cucumber and tomatoes, and sorted jams, sprinkles and butters. This was similar to our breakfast. I asked Rosanne about the sprinkles and she said that they like to put sprinkles on top of their bread. After lunch we went to Scholtens Farm which was a potato farm. They use a solid fertilizer rather than a spray. I learned that when there is a black spot on a french fry that means when the potato is cold the starch converts to sugar and when its warm the sugar converts back to starch, but if it doesn’t convert back then the sugar burns when the potato gets fried. I will never look at a fry with a black spot on it the same way now! Tomorrow is going to be a busy day so stayed tuned for that post!