Tag Archives: meeting new people

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.

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.

Surviving the Farmer’s Markets

“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.

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.

Sorry it’s been so long

I know its been a while since I wrote, I’ve been a little scatter brained since we are getting ready for a long vacation.
We are leaving this Thursday to fly from Denver to Dublin, from Dublin to Rome, from Rome to Frankfurt and then back to Rome to take a two week cruise.
Ron signed me up for a cooking class in Rome on Tuesday and then when we go to Germany, we get to spend Thanksgiving with my son and his family. I get to meet one of my new grand babies!
I’m hoping at some point we will be able to visit a couple of Dairies while in Europe.

On a cheese note….. I made 4 gallons of whole milk into about 6 lbs of fresh mozzarella cheese this week. I also made a 6-7 pound wheel of asiago cheese. I have 4 pounds of a very tasty green chili cheddar in the cave and two wheels( about 4 lbs) of Cotswold in the cave.
I made a six gallon batch of feta that I aged for two weeks and then sealed with my food saver.

Ron and I went to the Colorado Cheese Festival last weekend and tasted some really great cheeses. We met a lot of really great people including Steve!
Steve makes and smokes his own sausages. We talked and he mentioned that he makes an Asiago sausage…..Hence me making the wheel of Asiago. We agreed to a trade. I will make the cheese he will make the sausage, I give him cheese, he gives me sausage and he agreed to smoke some mozzarella for me.

I will be updating on Facebook with pictures of our trip. I’m not sure I will be able to publish while we are in Europe so I will draft updates as I go and then publish in three weeks when we get back.

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