Two years of experience making cheese gave Ed a much better understanding of what was involved. It was apparent that there were many techniques they were not using that
would give Bellwether more control over the quality of their cheeses. Experiencing the differences from one Pecorino to the next on this trip gave their cheesemaker a comfort level to explore the flavors of the farm's milk and cheeses and work to bring out those they preferred. Within two years they were phasing out their Pecorino Toscano in favor of what they would call San Andreas. By controlling the moisture level and the acid development Bellwether Farms was able explore flavors they found in their own herd's milk and cheeses to make a cheese that has a much smoother mouth-feel and a complex depth of flavor yet retains its classic sheep characteristics. While their sheep cheeses are ripening they develop a smear on the rind that contributes its own interesting and complementary flavor.