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.
It’s been a busy time. I picked up some new customers and have been doing Farmers markets on the weekends. The first Saturday at Cherry Creek was slow and it rained the second one. We will try again as we did make some money. Parker market has been good and fun. The customers are actually shopping for food. One customer bought Feta, went home and made an omelet, and came back for more Feta the same day. Many people are return customers. I know my cheese tastes good, but it’s nice to have other people think so.
The green chili cheddar (Great White) is selling real well. We warn people that it’s “hot” before they taste it. One macho 15year old insisted it wouldn’t be too hot for him. Big bite, his eyes got big, face turned red and I swear smoke was coming from his ears. I thought his father was going to fall over from laughing so hard.
Our Stoney Bleu is also selling well. We sell it in whole or half rounds. It is a mild bleu that you can eat a lot of. It looks good on a cheese and fruit platter. The cream cheese continues to be a big crowd pleaser.
We have sold so much cheese that we ran out of some kinds. Matt and I have been putting in some long hours making cheese. We ran out of milk and decided to up our deliveries and get more fridge space. I remember the first Saturday at the market. I had been nervous for days that no one would buy my cheese. I guess that was a waste of energy.
Still working on getting the Farm. Just made another offer and will keep you posted.
Kind of a fun thing; I was asked to give a “tasting” at the Italian deli I sell cheese at. Kind of like a book signing. I got rained out! I will try again because I really would like to see how this works.
Have an update from (almost) down on the farm. We inspected a small herd (20) of cows. They are so cute! most of them haven’t had babies yet but the little bull will take care of that. I get to see how good I am at teaching a cow to be milked. Yes, city dwellers, they do have to be trained. After they get used to it, they like it.
The financing is still being worked on. That always takes awhile, more rules. I need a place to put those cows!
Some good news for me. Robinsons dairy, the dairy I buy my milk from, is going to deliver it to the kitchen for me. It takes a load off my back, saves gas and time. I’m always short on time.
I have had some issues with the city health Dept. They don’t know how cheese is made so are balky about how I make mine. Ron went to the top, and got us a new inspector that actually understands how cheese is made and so we are free to do it they way it should be done now.
My Great White, The Cheese That Bites Back! is ready to eat. It is hot. I’m anxious to get feed back on it. I already have been given suggestions on how to use it.
Note from mom; ” I just got mine today. It is hot hot hot! Nachos for lunch and Mexican pizza for dinner. Yum”
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.