After a far too short winter break (which I spent recovering from knee replacement surgery - Merry Christmas to ME!!) we are back in the cheese room! This of course means the barn and dairy side have been very busy as well. To date we've had around 25 does kid resulting in 68 new baby goats. Talk about cute!
Mom and I started our new season by attending an affinage class at VIAC at UVM. It was great to learn some new ways to describe cheese and gain a better understanding of what some of the flavors we were tasting really were. While I was not quite ready to bring some of our cheese with me for the class to taste I did send some off to our instructor for her input on how we were doing. Great Job! was the subject of her email back to me with her comments so I think we're on the right track (phew!). I admit it was quite nerve racking to send my hard work off to be evaluated by someone else. I was quite nervous about the process, but oh so pleased with the return.
We're only a week or so into the new season of cheese making. Much of the new milk we're receiving from our goats is still going to feed all those new babies. However, I have managed to get two small batches of Greek Feta into the cooler as well as our first batch of chevre this week - which I'll be taking to the Waterbury Farmer's Market on Saturday. Our farm store will officially open on April 1st but we are already starting to stock it with some of our marinated feta and Winooski Tomme. We have a new aged cheese coming out this spring, it will be an raw milk aged cheese. Look for it at a market soon!
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