Tag Archives: Green chile

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/

The Summer is Starting to Heat Up

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.

International Cheese Technology Exposition

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.