Tag Archives: cheese

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

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.

Upcoming Event and Big News

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

Another Month Flies By…. Where is the time going?

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.