Category Archives: News

Lots happening!!!

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.

Changes to the Site

I just wanted to let all of our followers know that there will be some changes to the website over the next couple weeks.  These are all good things, and are just to show that we are moving to that next step of maturity.  We now have cheese wheels aging in our “cheese cave” and need to be sure that we are ready to support the sales side of the business as soon as the cheese is ready to eat.  As we move forward, please keep the feedback coming, we appreciate hearing how our decisions look from your side, and promise to listen.   Keep tuned in, and share in our trek.

Breaking News!!!!!! As of today, I am licensed to make and sell cheese!!!!!

Yesterday I secured our rental kitchen space and today I applied for and received a professional business license to produce and sell cheese.  Tomorrow I will make my first batch of legal cheese. I plan on making an asiago type cheese. I can’t call it asiago, so we are kicking around a few names for it. I would love to hear any suggestions you may have.  Just write your suggestions in the comment section. The name will be announced in the next few weeks.

I will make a giant batch of blue cheese this weekend and that should be ready in 4-6 weeks.

I’m excited and nervous. I know that my cheese is good. I’m just worried that I can’t sell it. I know that people say they will, but when faced with the wheel of cheese, will they buy it?

We are talking to the banks now to find out about financing for the piece of land that we found. We are talking to the FSA about loans and programs to get us started. As we move forward it seems like we find more and more has to be done. The list grows and I’m just trying not to let myself get overwhelmed.

I’m hoping that as we get closer to the day that we get to move onto the land, I will be able to count on more people (my brother) to help me. Ron and Matt built me an awesome cheese press. It can press up to 8 wheels of cheese at a time. The only downside to the press is that it weighs about 400 lbs. I need lots of help to move it.

As I type this, my hands are swelling and burning from the chemical burns. I am dehydrating about 3 lbs of New Mexico green chili for my green chili cheese. I had to peel and clean them to prep them for the dehydrator. I am a little sensitive to the capsaicin in them. The house, however, smells wonderful! Worth the burn, I think. I will be able to make the green chili cheese next week. That will be available in 6 months. Sorry, it really does take that long.

I will take pictures of the kitchen and the space I am making cheese in and post the pictures later. As soon as the cheese is in the press, I will take pictures of the cheese too!

BTW, Welcome to all the new people who have subscribed to our blog. For all the people who have been with me the whole time, we will soon have a new front page! I will have a link to contact me, buy now and a link to the blog. Tune in for changes soon!

Okay, I have to go nurse my poor hands now. I will post again soon!

Sorry it’s been so long

I know its been a while since I wrote, I’ve been a little scatter brained since we are getting ready for a long vacation.
We are leaving this Thursday to fly from Denver to Dublin, from Dublin to Rome, from Rome to Frankfurt and then back to Rome to take a two week cruise.
Ron signed me up for a cooking class in Rome on Tuesday and then when we go to Germany, we get to spend Thanksgiving with my son and his family. I get to meet one of my new grand babies!
I’m hoping at some point we will be able to visit a couple of Dairies while in Europe.

On a cheese note….. I made 4 gallons of whole milk into about 6 lbs of fresh mozzarella cheese this week. I also made a 6-7 pound wheel of asiago cheese. I have 4 pounds of a very tasty green chili cheddar in the cave and two wheels( about 4 lbs) of Cotswold in the cave.
I made a six gallon batch of feta that I aged for two weeks and then sealed with my food saver.

Ron and I went to the Colorado Cheese Festival last weekend and tasted some really great cheeses. We met a lot of really great people including Steve!
Steve makes and smokes his own sausages. We talked and he mentioned that he makes an Asiago sausage…..Hence me making the wheel of Asiago. We agreed to a trade. I will make the cheese he will make the sausage, I give him cheese, he gives me sausage and he agreed to smoke some mozzarella for me.

I will be updating on Facebook with pictures of our trip. I’m not sure I will be able to publish while we are in Europe so I will draft updates as I go and then publish in three weeks when we get back.

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just a small Update

As a start, this video shows the milking machine that we want/plan to have. It may take us some time to get it but if you watch the video, you can see that the cows like it and actually stand in line to be milked. We’ve done some major research on these and it seems like this is the machine we can depend on. It would leave more time in the day for me to make cheese rather than milk cows, and that is after all, what I want/ need to do if we are going to make this a profitable farm.

Here is another link for more info on the milking machine:http://www.delaval.com/en/About-DeLaval/DeLaval-Newsroom/?nid=7380

We went out looking for land this weekend. We saw some really beautiful and ideal places that we can not afford. As a result, we have re-thought what our starting point is going to be.
We had planned on finding 200-500 acres, rolling hills, maybe some trees and plenty of water. Now I think we are looking for 70-90 acres with rolling hills and plenty of water. I want to spend less on the initial outlay and spend the money on getting more cows up-front and the milking shed and the cheese room right.
We decided to start smaller and if (when) we do well, we can buy more land. Even if that means we re-locate later. In the long run I just think we can be self-supporting faster by starting small. Or smaller than we initially planned.

I made a six gallon batch of cheddar with chilies this week, it turned out beautiful, and yesterday I made a four gallon batch of one of my favorite cheeses, Cotswold. It is on the drying board right now and I’m not going to wax this one. I am planning on a natural rind. It should be JUST ready to hand out as Christmas gifts. I may have to make another one for me to eat. I LOVE this cheese.

Matthew, my brother and his wife Annabelle, and my nephew, Dante, are all moved in and getting settled. Dante lucked out that the fall break in school started this week. so he has an extra week to get acclimated to the altitude and the dryer air.

On a good note, my medication for the asthma seems to have done the trick. Today was my last dose of the icky meds and I haven’t had an attack for three days. Ron and I even went on a nice easy two mile hike (walk). We walked very slowly and took a long time, but I made it and I didn’t have an attack. I hope that means I am adjusting.

Tuesday is the meeting of my San Diego cheese group, Queso Diego. I sure am sad to be missing that. I’m hoping that I will be able to locate and join a Denver group soon.

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