Check out this really great article on gluten in Bleu Cheese. HTTP://www.celiac.ca/index.php/about-celiac-disease/celiac-news-articles/blue-cheese/
We have been busy. Ron, Matt, and I flew to Milwaukee for two days for a cheese expo. Since my brother Brian was to meet us there, I brought cheeses for him and his wife to sample. Things started out wrong at the airport when I had to throw away the cream cheese and the ricotta. I had called the airport for permission to bring cheese. Apparently they didn’t mean those two cheeses. Too close to being a liquid??
We had requested a fridge for our room at the hotel and they brought it in and plugged it in. I put the cheese away and off to bed. Next morning, the fridge was warm and the brie and bleu cheeses were melted. It was ugly. They were still edible, but ugly.
The expo was huge and very interesting. Our farming operation is going to be too small to use most of the things we saw. Everyone was nice to us and seemed interested in what we were doing. We got a lot of good advice.
They make disposable cheese cloth! That is a biggie for me. We used the cheese cloth on Sat to make a big batch of green chile cheddar and it worked great. One thing we liked were plastic walls that snap together. Instant rooms.
We were able to spend some time with my brother and his wife. They are opening their restaurant soon so they are crazy busy right now.
By the time we got home I was itching to make cheese. Matt and I made 35 rounds of bleu cheese. I am pooped. Tomorrow we will make a batch of green chili cheddar. We want to have a good supply when the Farmers markets start up.
I have large supply of pamphlets and stuff to go through from the expo. I’m not sure what we want from the things we saw. It will take some time to sort things out.
Some exciting new things are peeking around the corner. Will let you know when things pop up.
Note from Mom;
Pamela and Ron are so busy getting the farm up and running that this blog doesn’t get updated as often as they would like. I will be writing it for them. It will be Pamela talking with an occasional note from me. Here we go.
April 1. I made sweet ricotta today for a potential customer. My ricotta is sweetened with organic agave syrup. This customer likes his ricotta really sweet!
I moved the brie’s to the big frig today. They are almost ready along with the green chili cheddar, its due date is May 6th, mom’s Birthday, good timing, right? (Mom- i can’t wait, I am buying a whole wheel)
April 4. My customer loved his sweet ricotta and placed a good order along with an order for cream cheese and asiago crumbles. He insisted on making Matt a beautiful sandwich. My brother says he likes cheese making but i think he comes with me for the free food. Delis like making sandwiches also.
I hadn’t planned on making the fresh cheese like cream cheese or ricotta but I made some because I like to know everything about cheese. It is so good! I have never cared for ricotta; I consider it a grainy cheese. Not mine! Yum.
I delivered my order to this Italian restaurant, the owner; chef is the one who likes the sweet ricotta. He noticed my brie cheeses (all dressed up in their new labels) in the tub with his order. I had to decline a sale as these were promised to love ones. I will show him brie at a later time.
I love chefs. They wax so eloquently about food. One called my stony bleu cheese “sexy”. One chef closed his eyes and was transported while tasting my cream cheese. I love my job.
Hi everyone! Welcome to all the new followers. I know its been a while but lots has been happening…… we applied to and were accepted into, two of the biggest local farmers markets here in Denver. We were told that these were the ones to join.
we have been furiously making cheese to get ready for the season. Which, by the way starts in May.
I just starting selling the first batch of blue cheese that I made almost two months ago. It is dry, creamy and deliciously melt y and blue y. Not too strong but definitively a good blue. I was told by a potential client that it is a ‘sexy’ looking cheese. I think I’m going to need to UP my blue cheese production.
I spoke today to a new ‘potential’ client about making Ricotta for his very small and exclusive salumi shop. I’m going to make some tomorrow and take it over to him to taste. If he likes it……..:^)).
We gave up on the property that we had found and started looking again. well, we found an even better place!!! It is 417 acres and lots of outbuildings on it. we are in the process of getting financing to buy it. We can do lots with that much land!
We are very close to being able to buy the land and move on. I figure (hope) that we will be milking our own cows by this time next year! Yay!!!!!
I started some new varieties of cheese this month. I have some gouda, brie and as of tomorrow, ricotta.
I had a slight problem with my thermometer, it wasn’t calibrated correctly, so I had some interesting things happen to my curd. I made some asiago, and it looked fine. I pressed it over night, it came out of the press fine, I brined it in heavy brine overnight. The next morning, when I tried to lift it out of the brine, it disintegrated into the brine, completely. I was upset, of course. I sat down and looked at it for a while. I left it in the brine for about an hour and decided to drain it into cheese cloth and see what i could do with it. After it was drained, I tasted it. It was awesome!!! A little salty, so I rinsed them and let everyone in the kitchen taste them. They loved them. So, I let them dry a little and then packaged them in four ounce containers and promptly sold a whole pound of them. I call them Salad Crumbles. A very happy accident. My very wise and lovely cheese teacher and mentor, once told me, “never throw your mistakes away, no matter what, it’s cheese. It may not be exactly what you were going for, but it IS cheese” Thanks Gi! I have learned that it is very true.
I was lying in bed this morning, around 5:30 am, and was feeling guilty about not writing in my blog more often. I love to write, why am I having so much trouble with this? I thought about all the things I want to say in my blog, and then, even in my brain, I was censoring myself. Why? Well, because someone, whom I love and respect, told me that I had to be careful not to be too personal. I had to be professional and not give too much of my family away in my blog. As I was lying there, I thought about all my favorite bloggers, those bloggers made me feel like I have a window to their lives. I get to see some of the interactions with family members; I get to feel like, if I met this person, I would know them.
I have attempted to leave that portion of blogging, out of my blog. It has stifled me. I have felt like unless something is happening with my cheese life or the dairy life directly, that I had nothing to say.
So, here I am. I am now going to change my style a little. I am going to give you a window to our life. I’m going to let you in on what I’m thinking, what I’m feeling and how scary and exciting this journey is. Because, I think, that this blog should not only be informative, it should feel like you are coming along for the ride. It should be fun and exciting and scary for you, my readers, whether you are a friend, a family member or just someone who is interested.