I've been working on another new cheese. So far it's just been on paper, lot's of reading and researching, and of course tasting. I actually started this idea when trying to tweak a cheese we already make and liked the results; not for that cheese but certaily for a future project.
As I've written before I have a bit of an obsession with Spanish cheeses. We already have a Garrotxa style cheese that we introduced last year to great reviews from tasters. This next cheese is indeed inspired by a Spanish cheese and will be a raw milk aged goat milk cheese, with a special aging process. I made the first trial cheese today so we'll see. So far so good!
Tuesday, January 17, 2012
Monday, January 16, 2012
My Bad
Wow. Things get busy and before I know it a couple weeks have passed since I posted. Not exactly a consistent start to blogging.
Winter has finally settled in, well kind of. We weren't sure if it ever would for a while, there still isn't much snow which leaves us wondering. A better illustration is to look at the numbers for our region. Last year, October 1 to mid January, we received 37.7" of snow. This year we've only had 15.1" inches of snow - and you wouldn't know it looking at the ground cover. We have had plenty of ice though. They say it's "El Nina" vs. "El Nino", combined with the North Atlantic oscillation. I'm not really sure of the technical details, but I hear tell this is also why a small town in Alaska received more than 18 ft. of snow - yikes! My understanding is that this weather pattern is supposed to hold until March, possibly as late into the season as May. I'm not sure if this makes me feel better about spring flooding this year or worries me more. Certainly our frigid January temperatures are more intact, -9 on the porch last night and below zero or close to zero temps yesterday during the day. A good day to work inside, which was a shame because we actually got some snow the day before, enough to play in! Still waiting for our first snowshoe outing.
While the cold affects the work we do outside on the farm, the cheesemaking inside continues. This time of year the chiller in the aging room is unplugged most of the time. The room does a good job of staying close to the right temp, although I do need to send in a little warm air on days like these. Of course it is a bit cold to make cheese in a 50+ degree room so the make room also needs a little heating help too.
The girls are still milking whereas last year we dried everyone off in December. We are also doing farm markets all winter this year, with plenty of aged cheese, feta, and even chevre - something we normally don't see again until March! Milk supplies will begin to rise sometime in late February when the kids begin to arrive.
Even though milk supplies are low right now there is plenty going on. We have a new Spanish Ibores inspired cheese in the works which should hit the market by summer, and of course our Garrotxa inspired cheese, Tordera, is available in small amounts now but we hope that by spring you'll be able to find it in finer cheese stores. So stay tuned!
Winter has finally settled in, well kind of. We weren't sure if it ever would for a while, there still isn't much snow which leaves us wondering. A better illustration is to look at the numbers for our region. Last year, October 1 to mid January, we received 37.7" of snow. This year we've only had 15.1" inches of snow - and you wouldn't know it looking at the ground cover. We have had plenty of ice though. They say it's "El Nina" vs. "El Nino", combined with the North Atlantic oscillation. I'm not really sure of the technical details, but I hear tell this is also why a small town in Alaska received more than 18 ft. of snow - yikes! My understanding is that this weather pattern is supposed to hold until March, possibly as late into the season as May. I'm not sure if this makes me feel better about spring flooding this year or worries me more. Certainly our frigid January temperatures are more intact, -9 on the porch last night and below zero or close to zero temps yesterday during the day. A good day to work inside, which was a shame because we actually got some snow the day before, enough to play in! Still waiting for our first snowshoe outing.
While the cold affects the work we do outside on the farm, the cheesemaking inside continues. This time of year the chiller in the aging room is unplugged most of the time. The room does a good job of staying close to the right temp, although I do need to send in a little warm air on days like these. Of course it is a bit cold to make cheese in a 50+ degree room so the make room also needs a little heating help too.
The girls are still milking whereas last year we dried everyone off in December. We are also doing farm markets all winter this year, with plenty of aged cheese, feta, and even chevre - something we normally don't see again until March! Milk supplies will begin to rise sometime in late February when the kids begin to arrive.
Even though milk supplies are low right now there is plenty going on. We have a new Spanish Ibores inspired cheese in the works which should hit the market by summer, and of course our Garrotxa inspired cheese, Tordera, is available in small amounts now but we hope that by spring you'll be able to find it in finer cheese stores. So stay tuned!
Friday, December 30, 2011
Dropping the Ball
It has been a few days since I posted, not intentionally. Yesterday was my birthday so I had the day off from the barn - well from the animal care portion at least. Thanks Mom! However, cheese waits for no one so there were cheese things to do, such as brining the feta I made the day before and hanging the chevre I set last night to drain. Of course there is always a little affinage to do.
Even at the height of our production we are considered a micro-dairy. Our large vat insert maxes out at 35 gallons and generally during the higher yield milk months I'm making cheese 3-4 times a weeek. However, currently we are a micro, micro-dairy. My recent batches of feta and also my last two of chevre were just under 5 gallons each. And it took me all of my legal holding time to gather that much milk. At this rate we may be done with active cheesemaking within the next 2 weeks.
Done of course until the 50 or so does that are pregnant start kidding in mid to late February. Enter the time of no sleep... Last year our farm produced around 148 kids between February and July 4th weekend, most of them born between mid/late February and April. We're often asked what we do with all those kids. Well, last year some when back to Old Mountain Farm, friends we were leasing goats from (or in some cases had bought does from with kids back conditions) and a couple groups of young wethers went to a friend who raises them and sells them as pets - goats make great pets or companions animals. All the others we have sold, except for 28 or so that we still have here, some still for sale but others bred this year to kid in the spring or the younger ones who we'll grow out this year and make a decision on them for next year.
I'm please to say that this year we had kids travel to Alabama, Oregon, Washington, Arkansas, Maine, and other points around the new england area. Some even went to show homes which we are very excited about. We are quite busy with the farm and cheese so while we have the milk testing part in hand, we haven't had any goats in the show ring. This year we have goats on the show circuit in a couple places plus just this week 2 of our young does went to 4-H show homes! I can't wait to see what this next season of kids brings.
Even at the height of our production we are considered a micro-dairy. Our large vat insert maxes out at 35 gallons and generally during the higher yield milk months I'm making cheese 3-4 times a weeek. However, currently we are a micro, micro-dairy. My recent batches of feta and also my last two of chevre were just under 5 gallons each. And it took me all of my legal holding time to gather that much milk. At this rate we may be done with active cheesemaking within the next 2 weeks.
Done of course until the 50 or so does that are pregnant start kidding in mid to late February. Enter the time of no sleep... Last year our farm produced around 148 kids between February and July 4th weekend, most of them born between mid/late February and April. We're often asked what we do with all those kids. Well, last year some when back to Old Mountain Farm, friends we were leasing goats from (or in some cases had bought does from with kids back conditions) and a couple groups of young wethers went to a friend who raises them and sells them as pets - goats make great pets or companions animals. All the others we have sold, except for 28 or so that we still have here, some still for sale but others bred this year to kid in the spring or the younger ones who we'll grow out this year and make a decision on them for next year.
I'm please to say that this year we had kids travel to Alabama, Oregon, Washington, Arkansas, Maine, and other points around the new england area. Some even went to show homes which we are very excited about. We are quite busy with the farm and cheese so while we have the milk testing part in hand, we haven't had any goats in the show ring. This year we have goats on the show circuit in a couple places plus just this week 2 of our young does went to 4-H show homes! I can't wait to see what this next season of kids brings.
Saturday, December 24, 2011
Cheese - Not just for crackers
I'm always looking for recipes that utilize cheese in a creative way. We try to eat seasonally so I particularly enjoy recipes that make use of seasonal ingredients. Earlier this week I made a stuffed pasta, incorporating fresh ricotta and some Parmigiano-Reggiano. It also called for Swiss chard and sweet peas, however since peas aren't very seasonal right now I opted for fresh, local leeks in place of the peas and a tomato sauce made with diced tomatoes with fresh basil, oregano and garlic, puréed to make a simple, fresh sauce, instead of the heavier more calorie heavy fontina cheese sauce originally paired with the pasta.
Since it is the holiday season and, for me at least, baking is a part of that season, I have been on the look out for a special, holiday-ish treat to make, in addition to our favorite chèvre truffles and goat milk fudge. When I saw this recipe I new this was what I'd been looking for. The recipe was originally featured in Diners, Drive-Ins & Dives, and was from Moira Sommers, Co-Owner/Chef of 3 Sisters Cafe in Indianapolis, IN - Blueberry Goat Cheese Pie.
We won't cut into it until tomorrow but looks wise it was a complete success!
We won't cut into it until tomorrow but looks wise it was a complete success!
Thursday, December 22, 2011
Mmmm Pie
The last couple days have been a bit busy. We built sleeping benches for the does in the hoop house, did a bunch of repairs (broken dolly, replaced missing ladder step to hay loft, etc, etc.). All in all a lot was accomplished and it feels great to have it all done.
Rob (my boyfriend) works for the Central VT Council on Aging. The Council hosts a senior meal on Christmas day and they were a little pressed for donations of food for the meal this year. So last night I made 2 kinds of cranberry sauce - regular whole berry cranberry sauce and orange cranberry. I was planning to make two pies tonight to donate as well but Rob suggested we do 4 instead - so of course we did!
Clockwise from the top left we made pecan, blueberry (my first blueberry ever!), apple and pumpkin. Tomorrow night I'll make the pies for our own family Christmas celebration: French Silk (Rob's favorite) and a new pie for us this year: Blueberry Goat Cheese Pie with Basil. I'll post picture of those tomorrow.
Rob (my boyfriend) works for the Central VT Council on Aging. The Council hosts a senior meal on Christmas day and they were a little pressed for donations of food for the meal this year. So last night I made 2 kinds of cranberry sauce - regular whole berry cranberry sauce and orange cranberry. I was planning to make two pies tonight to donate as well but Rob suggested we do 4 instead - so of course we did!
Tuesday, December 20, 2011
Only 5 shopping days left!
I can't believe it's almost Christmas. We are not having gifts here this year, instead we are sharing a meal with family and friends. We have a small family only meal on Christmas Eve, this year a Raclette combined with our usual skillet meal (picture fondue without the oil, on a skillet). Christmas day we have a family breakfast (usually I make eggs benedict), followed by a larger meal with friends and family - standing rib roast with yorkshire pudding, followed by a sinfully delicious desert.
Sunday, December 18, 2011
As if...
As if I don't I have enough to do. Today while out running errands I saw these cute little red felt stockings at the check-out line while at Jo-Ann's and got an idea. Can you say impulse purchase? So what do I do? I go home and customize 5 red felt stockings to put out in the farm store in two different designs: a simple white goat, and peace love and goat.
As if that weren't enough, as I'm looking up information about a local senior citizen Christmas Day meal that I plan to make a couple pies for and read that they are looking for gift donations too. Money is a little tight but I do a little google search for gift ideas for seniors anyway and fine these cute fleece hand/wrist warmers and think well I have some extra fleece in my stash of fabrics, I should make some of these. So I dig out the fleece, thread, etc., make a quick pattern from a picture I found online, and little while later I have 7 pairs of hand/wrist warmers, some to donate and some to gift.
Not bad for an evenings work. And yes, I know I have other things to work on and that Sunday is supposed to be my day off... I think it's a genetic disorder.
Subscribe to:
Posts (Atom)