Note from Mom;
Pamela and Ron are so busy getting the farm up and running that this blog doesn’t get updated as often as they would like. I will be writing it for them. It will be Pamela talking with an occasional note from me. Here we go.
April 1. I made sweet ricotta today for a potential customer. My ricotta is sweetened with organic agave syrup. This customer likes his ricotta really sweet!
I moved the brie’s to the big frig today. They are almost ready along with the green chili cheddar, its due date is May 6th, mom’s Birthday, good timing, right? (Mom- i can’t wait, I am buying a whole wheel)
April 4. My customer loved his sweet ricotta and placed a good order along with an order for cream cheese and asiago crumbles. He insisted on making Matt a beautiful sandwich. My brother says he likes cheese making but i think he comes with me for the free food. Delis like making sandwiches also.
I hadn’t planned on making the fresh cheese like cream cheese or ricotta but I made some because I like to know everything about cheese. It is so good! I have never cared for ricotta; I consider it a grainy cheese. Not mine! Yum.
I delivered my order to this Italian restaurant, the owner; chef is the one who likes the sweet ricotta. He noticed my brie cheeses (all dressed up in their new labels) in the tub with his order. I had to decline a sale as these were promised to love ones. I will show him brie at a later time.
I love chefs. They wax so eloquently about food. One called my stony bleu cheese “sexy”. One chef closed his eyes and was transported while tasting my cream cheese. I love my job.
Note from Mom;