Time Flies when you Love what you do

I just wanted to take a few minutes to share some updates.  The whole family has been moving and shaking in their own ways over the last few months.  The family has actually grown by two more recently.  The farm purchase has seen more hurdles than most track and field maintenance man, but the trek continues.  On a side note, we are working to get a few retail locations set up in the next few months so we can get back to sharing the cheese.  The good side to this extra time is that the cheese cave is packed with some fantastic rounds that are reaching ages that we have not been able to offer before.  Our Stark Naked wheels are approaching a full year now, and they taste incredible.

I am working to set up an event where we can share everything with all of you.  More news to come, we hope to see you all soon.

Stay Tuned

Happy Holidays

We are back from our wonderful vacation(research trip) but I’m not quite ready to work yet.  I will be visiting my mom in early January, so will wait to start new cheeses until that visit is over.  I do have aged cheese for sale and am making up Christmas packages for a few.

Please stay tuned for further developments because you know how fast I can get into things.

Here’s wishing all of you a fantastic holiday season and a happy new year.

p.s. I will be starting on a couple new ideas for the new year, so keep an eye out, I will let you know as soon as they are ready to share.

See you soon

Pamela – Cheesemaker

As the Season Ebbs

A short update for you.
The farmers markets are winding down for the season so I won’t be making any more fresh cheeses.  I do have cheese for sale.  Check this site for address and locations.
Disaster struck! Due to an appliance malfunction, 17 wheels of cheese froze.  That’s about 100 pounds of cheese.  Half of it was ready to package and it is now chalk.  The other half needed more aging but freezing stops the aging process.
It was quite an expensive loss, but more than that, I put so much time and me into those cheeses.I had a melt down and have to admit that I cried a bit, quite a bit.
Well, no use crying over spoiled cheese.  I am back to cheese making. I need to replace the Great White and C.U.I. that I lost.
Some exciting things are coming up which I will share in a later blog.  Stay tuned.

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/

Let’s Catch Up – So much to Share

It’s been awhile so I’ll catch everyone up on the life and times of Zorn family farms.

The Elizabeth Celtic festival was fun but it was so hot, customers were lethargic and it affected sales.  We learned a lot, met some great people and had some good food.  We will do it again next year with new ideas.

Much to everyone’s delight, our son, Michael, moved home. We have missed him and will put him to work.  Michael has decided to grow mushrooms on the farm, which will provide us with some very interesting possible combinations.   He has researched the subject thoroughly and with his organization skills, we have no doubt that he will be great at it and a good addition to the farm.


We have been invited to other farmers markets, and now that Michael is here, we have the manpower to do two markets on the same day.

It’s also nice to have extra help in kitchen, I get to boss everyone, one of my favorite things, (I’m also very good at it)

I had the opportunity to listen to a noted farmer, and author, who has reawakened long lost farming techniques and has tons of information that we will be able to use on the farm.  I spent the day listening to him speak and show specific samples, but I will go further into the visit in a later post, soon.  It was a fantastic experience.


We set up on Friday at the Farmers market in Woodland Park.  It’s a small place the back side of Pikes Peak at 8500 feet.  It’s a market with produce and craft vendors, yet no one else selling cheese, so we will try it for a while.   We really enjoyed the people there.

We are still selling large amounts of feta, cream cheese and cottage cheese.  Once people taste these cheeses made with no additives, they can’t get enough.