Pholia Farm Dairy, Oregon

Say cheese!

A family business: artisan cheesemaking

The King of Ricotta!

June is National Dairy Month – Northland Sheep Dairy

In the Parlor with Gianaclis: Part II Milking

So you think you want to own a dairy…? (June is National Dairy Month!)

In the Parlor with Gianaclis: Part 1

Dream Job: Cheesemaker

Parish Hill Creamery: Westminster West, VT

farm fresh [cheese curds]

Oh my, how I’ve MISSED you!!!!

 

Over the weekend, I shared a gallon of goat milk with the kids to make one of Katie’s favorites: farmstead [herbed] cheese curds. They’re great for snacking, tossing onto a fresh green salad, etc.

Two days earlier, I cultured one quart of buttermilk [with goat’s milk, naturally] following the purchased ‘starter’ directions. I use the buttermilk as a starter for most of my soft cheeses.

I used one of my fav cheesemaking recipes from ‘Goats Produce Too’ by Mary Jane Toth. I modified her cheddar recipe by simply halving the recipe and omitting the pressing/aging. 

The most difficult part of the recipe is deciding which herbs/seasoning to add????

 

This batch was ‘seasoned’ with fresh dill and one clove of garlic! YUM!!

The Producers – Yan

In support and recognition of local farmers, artisan food producers and sustainable food. Enjoy!!