We are growing! This year we made more cheese than ever before. For the past couple years we easily sold out all of our cheese around the holidays and our cheese aging rooms were empty at this time of year. This year we made a lot more cheese and we plan to age a lot …
Now we have 5 little calves living with the dairy herd. Four of them are heifers who are nursing from their moms and 1 is a little bull calf who is also nursing from his mom. The 5 calves are absolutely adorable living amongst the big cows. When the cows go in the milking parlor …
Yes, we make a lot of milk and turn that milk into cheese. We also raise cows and pigs for meat, did you know? We don’t always have a large supply of meat, but our meat is very tasty and very high quality. Our beef are grass-fed and our pigs eat the whey that is …
In the past, we have struggled with a bacteria called pseudomonas that likes to live on the Tobasi (it is not unhealthy, but rather it causes off-flavors). We have had it under control for over a year, but last week Jenna and Cara identified some in the Tobasi room. When there is a big infestation …
Last week I attended the National Young Farmers conference at the Stone Barns Center for Food & Agriculture where I led a workshop about dairy processing. In the workshop I spoke about the various benefits and challenges about producing different value-added dairy products. I also led the participants in a cheese tasting and gave a …