A Quick Update from the Cheesemaker

As usual, I have been very busy making cheese.  I have 200 gals of milk delivered each week and make around 230 lbs of cheese from that milk.  I repeat this every week.  Much of the milk is for the fresh cheeses; feta, ricotta, cottage, cream etc.   The rest is for aged cheese. I choose which cheese to make each morning, and that is usually the only cheese I make that day.  Some must be made on their own because they take many hours and then, others, like bleu cheese, because it likes to “share”.  Extra care must be taken when making bleu cheese.  One stray spore can turn a whole cave bleu.  It’s not dangerous, just annoying.

We recently made a quick trip to Hatch NM for green chilies.  We brought 920 lbs of chilies home.  We had it roasted immediately, so we just had to clean and package it.  It was a BIG job to get all of that in the freezer.  These are the chilies used in my “Great White” cheddar, and we are looking forward to the first new batch, as this harvest is very tasty.

The weather is cooling down and the trip is long so we won’t be doing the market a Woodland park anymore for the market on Fridays, fret not, however, our cheese is for sale at Vintage Vines & The Staircase Gallery at 108 W. Midland Avenue, in Woodland Park.

Parker has a wine walk on Fridays.  You buy a bracelet and go from site to site, tasting wine.  We set up at Main Street Market with our cheese, and met lots of people.  We sold our beautiful cheese boards and had a very fun evening.

As the markets wind down, I will be looking for more outlet stores to sell our cheese, and I will be sure to share the locations on our site.

The holiday season is quickly approaching, and I will be happy to handle your special orders.  The smaller wheels that I am making for the Stoney Blue and the C.U.I (Cow Under the Influence) look beautiful as the center of a gift basket,  or combine several types to share all of our flavors with your friends and family.  please contact us soon.  Shipping in cooler weather won’t be a problem.

Last, but not least, we have been invited to join in the 4th Annual Colorado Cheese Festival next month and look forward to seeing many of you there.  Please check out the website and join us if you can.  http://www.cocheesefest.com/

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