I think the cows are very stressed here in Switzerland. I make cheese every now and then - ricotta and paneer. It's simple. I buy the milk from a "milch-Automat" - farms around here (Zurich) have machines where you can buy a liter of raw milk from the farm for cheap. So, the milk I'm using is direct from the cows.

I made paneer a week ago. Normally I can cut it up and brown it and make the edges crispy. But for this batch I got far less cheese than normal and it was wet - I had to let the molded paneer dry out longer than normal. Then when I went to brown it the entire batch just melted into a gloopy mess - that just doesn't happen.

Reminded me of the omen.