Due to smoke, asthma attacks and some kind of bug we all picked up, I’m a little behind on my reporting.
Even with the heat, sales are going well. I decided to make cottage cheese instead of ricotta this week. More people use cottage cheese just as it is, or with fruit, than they do the ricotta. Matthew went very light with the salt in the cottage cheese and that turned out to be a good thing. Our cottage cheese fares well with fruit or even savory with a tomato, and has turned into a big seller.
I hope you saw the wheels of CUI on Facebook. We have made smaller ones (8 to 10ozs) to be use on cheese trays. They are really pretty and look great next to the stoney bleu.
We have been selling pounds and pounds of feta cheese and are now offering bleu cheese crumbles for salads or to sprinkle on a steak. Yum
We are gearing up for the Elizabeth Celtic Festival, their 20th anniversary. The menu isn’t set in stone, but we are looking forward to quite a nice offering. I will publish my menu as soon as we know for sure. For you that will be at the Festival, we hope you will plan at least a couple of meals around our menu. Those of you who can’t be there, we are sorry you are missing some great food. To top everything off, our article has finally come out. That is right, a few weeks ago, we were interviewed for an online magazine called “My Life with Style”. They are a local Colorado group and really like how we are adding to the area by providing our great cheeses yet maintaining the standards we only hear about presently. Please check out the article, you can get there by clicking on this link; http://www.dpub.us/LWS/LWS-7-12.html
We are on page 14 of the magazine.
See you this week at the Farmer’s Markets
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/
Things have been a little smoky and a lot hot here, and we are up late getting ready for the weekend.
Matt(aka li’l curd) and I did two Wednesday markets and were not happy with the results. We have decided to stick with weekends.. Besides, I need that time to make more cheese.
Along with the feta and cream cheese, I have two nice wheels of asiago and two wheels of farmhouse cheddar. These are creamy yummy cheese and they sell fast.
Getting ready for the weekend involves a lot of work. Along with making cheese, all the feta and cream cheese has to be packaged and labeled. We also use the time to wash down the fridge and storage area. This makes for a busy Friday.
With an eye to the future when the markets close for the season, I’ve decided to hire a helper for Fridays. Then I can put Matthew out on the road doing what he does best. Selling! Matt will be making contacts for us. We need more delis and shops where our loyal customers can buy our cheese in the winter. Not everyone goes to market and we hope to expand our customer base.
News Flash!!!! Matt just tasted the asiago and declared it the best tasting cheese we have ever made! Come to the park and see for yourself.
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.
“For the first time in my life I have found a passion that continues to grow and I can earn a living doing. And it’s making cheese!” - Pamela Zorn “The Big Cheesemaker”
We sold so much cheese on Saturday that we went to the kitchen after market to make ricotta to have something to sell on Sunday.
We met a vendor who makes Jalapeno jelly. He looked for us after he heard customers saying they were buying his jelly to use on the fabulous cream cheese they just bought. He had to try for himself and told us our cream cheese was responsible for him selling more jelly this weekend. This is good advertising.
Some people ask for sharper cheeses but I haven’t got any cheese older than four months. As long as the younger cheeses sell so well, none will get older. Aged cheese will have to wait for the farm.
I am going to buy one more pot, to up our production a little. I am running out of storage space and won’t be able to make more aged cheese. I will up my production of the soft cheeses, ricotta and cream, to sell at the park. Feta cheese is turning out to be a huge seller. It melts well and isn’t as salty as commercial feta.
Matt (aka li’l curd) and I just made a big batch of cotswold. It’s a creamy cheddar type flavored with onion and chives. I gave samples of the curds to the people here in the kitchen and all were anxious to taste the finished product. Pam, who makes these wonderful cake balls, said she could sit down with a spoon and eat a whole bowl of the curds. Do you suppose that’s what Miss Muffett was eating?
The cotswold has to age at least one month. A lot of cheese making is a waiting game. It can get nerve wracking if you try something new. Hang in there. We’ll let you know.
Thank you all again for helping make this such a fantastic journey.