A Pre-Solstice Note:

It’s been a busy time.  We spend hours making cheese and are barely keeping up with the demand.  This is a good thing.  We sold over 25lbs of Feta this weekend!  Also a ton of cream cheese and some hard cheeses.  I have a 5month old cheese now.  My babies are growing up.

Some exciting news for July.  We have been invited to join the Elizabeth Celtic festival.  It is a 2 day event with long hours.  There will be thousands of people coming and hundreds of vendors.  We will be spending the night.  A tent with a cot is provided, also a fridge for some limited storage.  We are allowed to sell ready-to-eat food, so I am making soda bread to put the cream cheese on.  I’m probably going to make salads with my feta cheese on them.

Ron and I used to do renaissance fairs with our children so we are familiar with the era we will be in.  Side bar:  our daughter would dress as a boy because girls of that time were expected to be home makers.  Boring…….

The Cotswold will be ready in time for the festival.   Farmers’ cheddar, along with the Cotswold were common cheeses in that time.  Both of these cheeses work well on hot or cold sandwiches as well as crackers.  (or mom’s personal favorite, a chunk of cheese and a pickle.)

Thanks for the suggestions for flavors for the cream cheese, we will be sampling some of the more popular mixes, and will let you all decide.

Again, thank you all for joining us at the markets; it has been a blast to share this journey with you all.  Stay tuned as we move to the next phase.

5 thoughts on “A Pre-Solstice Note:

  1. George

    Very nice!
    Now tell me, assuming similar rules for the solstice as for new moon/full moon planting, fishing or hair cutting, are your supposed to start a new cheese on the solstice, or are you supposed to cut the cheese on a solstice? (Assuming also that cutting a large wheel is done when the cheese is “done”.)

    1. Pamela

      I have not heard rules for cheese on Solstice. If you end up doing any research and you find anything, please let me know.

  2. George

    RFK (Request for knowledge): If you would be so kind as to perhaps give a cheesey explanation: I have some limburger in the refrigerator. This is not a joke, even though it may sound like one: How can you tell when limburger has gone bad?

    Now I know what you are thinking. The joke answer would be something like “When it starts to smell good”. Limburger may have the reputation of being the worst smelling cheese in the world, but it isn’t really. To complicate things, I understand Limburger can become discolored in various ways, and still be quite good.

    I once bought some green goat cheese, and I tell you honestly, I have always wondered whether it had gone bad. It smelled terrible, and it was green. But then, it was green goat cheese. But was it supposed to have been that green? And fuzzy?

    1. Pamela

      George, if your cheese, any cheese has a strong ammonia smell or smells like metal, throw it away. Did you taste the green goat cheese? smell it? unless it has a bleu cheese mold added, it probably should not have been fuzzy.


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