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.