tag:blogger.com,1999:blog-88412791592864247552024-03-13T16:32:34.204-07:00Cheesy BitesGrassfields Cheesehttp://www.blogger.com/profile/00104676253600568579noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-8841279159286424755.post-20056427875188995222015-05-01T10:40:00.000-07:002015-05-01T10:40:45.022-07:00Touring GrassfieldsWe receive a lot of questions about touring Grassfields Cheese. We love to tell people about what we do here. There are a couple different ways to tour our farm.<br />
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First, we welcome you to just stop by. You can walk around a bit and enjoy the fresh country air and famous farm smells. Come into the farm store and one of us will be happy to talk to you about the cheese making process. You'll probably also learn a little Meerman family history, too. <br />
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Second, you can schedule a group tour. This is great for homeschoolers, senior centers, classrooms, scouts, family reunions. Just email me at grassfieldscheese@gmail.com and we can work on getting something scheduled. You can ask to have a cheese making going on, the cost is $4.00 per person with a $40 minimum. You will see a cheese making and we will talk about the cheese making process and what goes into making our fantastic cheeses. There will be samples to try. We will also take you by wagon out to our fields where you can see our ladies in their element, enjoying our fresh grass. You will hear a bit about why we exclusively grass-feed. If you would prefer a tour without a scheduled cheese making the cost is $3.00 per person, $30 minimum, and you still get the wagon ride, samples, and talk about cheese making.<br />
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Lastly, we have scheduled a couple of dates for public tours. Come to the farm 9:30 on June 20th to see cheese making and take a wagon ride out to our fields. You will hear about what we do and how we do it. The cost is $3 a person. On August 15th we will be having our 13th anniversary and there will be cheese making and wagon rides that day also.<br />
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The pictures are from the tour we gave today for a group of homeschoolers.<br />
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Angela~The Cheese Shop Mafia<br />
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<br />Grassfields Cheesehttp://www.blogger.com/profile/00104676253600568579noreply@blogger.com0tag:blogger.com,1999:blog-8841279159286424755.post-4250442597397562602015-04-09T11:50:00.000-07:002015-04-09T13:04:19.516-07:00FAQ in the Cheese Shop<div class="p0" style="margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">Is this really your beef? Yes it is. Byron Center Meats does the processing for us but the meat is from our 100% grass-fed beef cows.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Do you have bacon? No. We have it for a few days right after we've had our pigs butchered and then it is sold out until the next butchering. We do try to let everyone </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">know when it’s in by posting on Facebook.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Is this your milk and butter? No. Since we do not pasteurize our milk, we can not sell anything other than our cheese which has been aged for 60 days. We do carry </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Mooville. They are a Michigan dairy. They pasteurize but don’t homogenize so their </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">products are not quite as processed.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Why is the cheese in the sales basket? Occasionally a piece or 2 will near it's suggested sell-by date, when that happens we offer it at a discount price. We also like to bag up scrap pieces when we are done cutting a wheel. The cheese tastes great but it just isn't in a pretty wedge like what is up on the other shelves. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Can you help me with a cow share question? Most of the time, no. The cow share program and Grassfields Cheese are separate businesses. We will do what we can to help but most of the time we will ask you to call Betsy or Jesse, who are the owners of Green Pastures.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Do you give tours? Yes. You are welcome to come anytime and wander around and we are always happy to tell visitors about the cheese making process. You can also email grassfieldscheese@gmail.com and ask to have a tour scheduled for a group. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Are you all related? In one way or another, yes. Luke and Vicky Meerman own Grassfields Cheese. Luke's brother, Jesse and his wife Betsy, run the dairy and the cow share program. Luke's youngest brother, Jay and his wife Chaeli, take care of the beef cows. Necia, who works on Tuesdays and Wednesdays, is Chaeli's mom. Katie, who works on Mondays, is my daughter. And I am Luke, Jesse, and Jay's cousin by marriage.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">When are you open? Monday and Tuesday from 9-5. Friday from 1-5, and Saturday </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">10-2. That being said, I am usually in the shop 40 hours a week. If I am working I will turn the sign around. We ask that you call ahead on Wednesdays and Thursdays to check and see if we are open. Sometimes we have to go out for coffee or we just need to see what Goodwill has to offer. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Do you have curds for sale? No. Curds are fresh cheese. Since we do not pasteurize the milk we can’t sell any form of cheese until it’s aged for 60 days.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Do you have any meat that isn't frozen? In the summer when we are frequently butchering chickens, we have fresh whole birds for a few days after each butchering. The beef and pork come to us from the butcher frozen.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Angela Tramper ~ The Cheese Shop Mafia</span></div>
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<span style="font-size: 12pt;"><o:p></o:p></span>Grassfields Cheesehttp://www.blogger.com/profile/00104676253600568579noreply@blogger.com2tag:blogger.com,1999:blog-8841279159286424755.post-57994377166854385612015-03-13T13:29:00.002-07:002015-03-13T13:29:45.093-07:00Just The FactsToday I sat down with Cheese Maker Evan and I asked him some of my burning questions.<br />
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<span style="font-family: 'Arial Unicode MS'; font-size: 12.0000pt; mso-spacerun: 'yes';">How long does it take to make a batch of cheese? 10 hours including clean up</span><span style="font-family: 'Arial Unicode MS'; font-size: 12.0000pt; mso-spacerun: 'yes';"><o:p></o:p></span></div>
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<span style="font-family: 'Arial Unicode MS'; font-size: 12.0000pt; mso-spacerun: 'yes';">Which cheese is the quickest to make? Polkton Corners</span></div>
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<span style="font-family: 'Arial Unicode MS'; font-size: 12.0000pt; mso-spacerun: 'yes';">Which takes the longest? Cheddar or Fait Gras</span></div>
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<span style="font-family: 'Arial Unicode MS'; font-size: 12.0000pt; mso-spacerun: 'yes';">Which cheese is the most fun to make? Cheddar</span><span style="font-family: 'Arial Unicode MS'; font-size: 12.0000pt; mso-spacerun: 'yes';"><o:p></o:p></span></div>
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<span style="font-family: 'Arial Unicode MS'; font-size: 12.0000pt; mso-spacerun: 'yes';">How many gallons of milk do you start with? 400</span><span style="font-family: 'Arial Unicode MS'; font-size: 12.0000pt; mso-spacerun: 'yes';"><o:p></o:p></span></div>
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<span style="font-family: 'Arial Unicode MS'; font-size: 12.0000pt; mso-spacerun: 'yes';">How many pounds of cheese do you end up with? 350-400</span></div>
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<span style="font-family: 'Arial Unicode MS'; font-size: 12.0000pt; mso-spacerun: 'yes';">What is in the brine tank? 500 gallons of water, 600 pounds of salt, left over goodies from leftover batches of cheese</span></div>
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<span style="font-family: 'Arial Unicode MS'; font-size: 12.0000pt; mso-spacerun: 'yes';">Which cheeses go into the brine tank and how long do they soak? All our flavored, Gouda, Edam, Polkton Corners. They each soak for 72 hours and are flipped over half way through.</span></div>
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<span style="font-family: 'Arial Unicode MS'; font-size: 12.0000pt; mso-spacerun: 'yes';">How many pounds of cheese are in the aging room right now? 12,500</span><span style="font-family: 'Arial Unicode MS'; font-size: 12.0000pt; mso-spacerun: 'yes';"><o:p></o:p></span></div>
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<span style="font-family: 'Arial Unicode MS'; font-size: 12.0000pt; mso-spacerun: 'yes';">How cold is it in the aging room? 45-50 degrees </span><span style="font-family: Arial Unicode MS;">Fahrenheit</span></div>
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<span style="font-family: 'Arial Unicode MS'; font-size: 12.0000pt; mso-spacerun: 'yes';">How long have you been making cheese at Grassfields? 3 years in June</span><span style="font-family: 'Arial Unicode MS'; font-size: 12.0000pt; mso-spacerun: 'yes';"><o:p></o:p></span></div>
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<span style="font-family: 'Arial Unicode MS'; font-size: 12.0000pt; mso-spacerun: 'yes';">How many pounds of cheese have you made in that time? 110,000</span><span style="font-family: 'Arial Unicode MS'; font-size: 12.0000pt; mso-spacerun: 'yes';"><o:p></o:p></span></div>
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<span style="font-family: 'Arial Unicode MS'; font-size: 12.0000pt; mso-spacerun: 'yes';">How many pounds of cheese do we cut in a week? 400 last week</span></div>
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<span style="font-family: 'Arial Unicode MS'; font-size: 12.0000pt; mso-spacerun: 'yes';">What is the best selling cheese? Gouda and Lamont Cheddar seem to be tied</span></div>
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<span style="font-family: 'Arial Unicode MS'; font-size: 12.0000pt; mso-spacerun: 'yes';">Fast Fact: Our milk seems to prefer to be Edam Cheese. Low fat milk dries faster and makes a great finished product.</span></div>
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<span style="font-family: Arial Unicode MS;">~Angela~The Cheese Shop Mafia</span></div>
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Grassfields Cheesehttp://www.blogger.com/profile/00104676253600568579noreply@blogger.com0tag:blogger.com,1999:blog-8841279159286424755.post-64878248676509723072015-02-18T09:55:00.000-08:002015-02-18T09:55:22.456-08:00What about the rind?Many people look at our cheese and see so much rind in the package and see it as waste. Our rinds are completely edible. The children on the farm beg for rind when we are cutting cheese. I describe it as "cheese jerky". The taste is only slightly different from the cheese itself and the texture is chewier.<br />
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If you aren't brave enough to eat the rind outright the best suggestion I have is to grate it like a Parmesan. Use it in soups, salads, over popcorn, or in recipes in the exact same way. I had a customer in the shop try grated rind in her pizza crust recipe and loved the results. She now looks for cheese wedges with lots of rind.<br />
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So next time you buy our cheese and see the rind, think of the possibilities... <br />
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Angela ~ The Cheese Shop Mafia<br />
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<br />Grassfields Cheesehttp://www.blogger.com/profile/00104676253600568579noreply@blogger.com0tag:blogger.com,1999:blog-8841279159286424755.post-29802566270836025122015-02-06T06:56:00.002-08:002015-02-06T06:56:49.217-08:00A Little Something SpecialThe time has almost arrived!!! As of the 28th of this month we will be releasing a new cheese. This cheese will be like no other cheese we are currently selling. The cheese is special for several reasons; we created our own cultures, put the curds through a different making process and we age it for an extended period of time. Our cultures were made from the wonderful, naturally occurring bacteria that raw milk offers. Once the cultures are strong enough we add them to the liquid milk just like the other cultures used for our other cheeses. After the milk is allowed to warm up and coagulate we cut the curds and begin to stir. After three exciting hours of stirring the curds, they have become very dense and are now dry enough to achieve the texture we are looking for. From here we add the salt directly to the curds and fill the molds. Since this cheese is very special to the farm, we let it age one full year before it is ready for sale. Luckily for you, our customers, that birthday is rapidly approaching. Please come out to the farm and try this amazing cheese for yourself. <br />
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Grassfields Cheesehttp://www.blogger.com/profile/00104676253600568579noreply@blogger.com3tag:blogger.com,1999:blog-8841279159286424755.post-49056085777121669092015-01-13T13:05:00.000-08:002015-01-13T13:05:07.853-08:00What Makes the Cheese Go RoundHave you ever wondered how a wheel of cheese becomes round like a wheel? Well let me share with you how we do things. After stirring the curds to remove excess whey I drain the remaining whey to leave behind only the solid curds. This is what will become the actual edible cheese portion. These solid curds then get loaded into our dairy grade plastic cheese moulds. The moulds have four essential components; the bottom bucket(fig.1), inner hoop(fig.2) and top or lid(fig.3). Each part has a special purpose and without one piece nothing would work. The bottom bucket has many small holes in both the sides and bottom. These holes allow whey to drain from the wheel freely and if the holes get plugged the whey can't come out and the cheese will stay very wet and soggy. The inner hoop is a special mesh that also allows whey to be removed as well as helps to form a matrix on the outside of the wheel which will become the rind on our wheel. The top or lid is a combination of both the bucket and hoop. The solid part of the lid also has drain holes in it for whey expulsion. The mesh portion of the lid is the same material and design as the hoop and serves the same purpose. When the bucket and hoop are combined and filled with curds we then add weight to the top of the moulds to "press" out and of the extra whey(fig.4). This added weight will then force the soft curds to fill in the holes of the mesh forming the very important outer rind of the cheese. Believe it or not but our square Polkton Corners is round for a short time until we allow it to change.<br />
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Cheese Maker Evan<br />
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<br />Grassfields Cheesehttp://www.blogger.com/profile/00104676253600568579noreply@blogger.com2tag:blogger.com,1999:blog-8841279159286424755.post-14836652720250256222014-12-09T05:51:00.001-08:002014-12-09T05:52:00.160-08:00Horseradish Cheddar DipRunning out uses for your cheddar cheese?? Here is a recipe I just came up with over the weekend.<br />
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<u>Horseradish Cheddar Dip</u><br />
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1lb Grassfields Organic Cheddar crumbled (room temp)<br />
1/2t garlic powder<br />
1t worchestershire sauce<br />
2-8 dashes of Tabasco (depends on your spice tolerance)<br />
prepared horseradish (use as much or little as you want*) <br />
2T milk<br />
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1. Combine all ingredients in electric mixer<br />
2. Mix on medium speed until smooth. Add more milk if it seems very stiff.<br />
3. Cover and refrigerate overnigh<br />
4. Serve with bagel chips, crackers, pita chips or pretzels<br />
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*Note: I love horseradish and used 3/4 of a small jar. It had just enough flavor to satisfy my horseradish craving.<br />
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Cheese Maker Evan<br />
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<br />Grassfields Cheesehttp://www.blogger.com/profile/00104676253600568579noreply@blogger.com0tag:blogger.com,1999:blog-8841279159286424755.post-42315302065433398482014-12-03T04:14:00.001-08:002014-12-03T09:58:55.791-08:00Holiday Party IdeasThe season has come where you may find yourself with a house full of guests and nothing to eat before the big meal. Well, we have a solution for that. A holiday cheese platter with various meats and cheese is the perfect answer. When it comes to cheese trays there are 1000's of options and it can be quite frustrating picking the right one. Let us at Grassfields Cheese lend you a hand. We offer everything you need to make professional tasting cheese boards. One little trick I learned was to pick the cheese you enjoy eating and generally others will like it as well. Here are a few ideas for meat and cheese plates to keep the crowd happy until your special meal is ready.<br />
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<u>The Better Cheddar Board:</u><br />
Grassfields Organic Lamont Cheddar<br />
Grassfields Organic Fait Gras<br />
Grassfields Organic Reserved Cheddar<br />
Grassfields Summer Sausage<br />
Apple Slices (try sweet and tart apples)<br />
Baby Pickles <br />
Little Rooster Crackers<br />
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<u>Flavor?? We Added It:</u><br />
Grassfields Organic Leyden<br />
Grasfields Organic Chili<br />
Grassfields Organic Cherry Christmas<br />
Grassfields Organic Onion & Garlic <br />
Grassfields Kippered Beef (just like jerky, but way better!)<br />
Little Rooster Crackers<br />
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<u>Gotta Love That Funk</u><br />
Grassfields Organic Apolocheese<br />
Grassfields Organic Polkton Corners<br />
Grassfields Organic Aged Edam<br />
Keweenaw Kitchens Peach Apricot Jam <br />
Little Rooster Crackers<br />
Big Prairie Michigan Honey (got more local? use that!) <br />
Dried Fruits (cranberries, apricots, blueberries...)<br />
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Cheese Maker Evan<br />
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Grassfields Cheesehttp://www.blogger.com/profile/00104676253600568579noreply@blogger.com0tag:blogger.com,1999:blog-8841279159286424755.post-47409068584555037022014-11-19T07:42:00.000-08:002014-11-19T07:42:07.718-08:00An Invitation to Play<div class="p0" style="margin-bottom: 0pt; margin-top: 0pt;">
We don't have many staff meetings here at Grassfields. Two or three of us might get our heads together over one issue or another but not everyone. Yesterday was different. Luke introduced the idea of food pairings. He spread on the desk crackers, strawberry jam, peach-apricot jam, prosciutto, salami, apple slices, Gouda, Lamont Cheddar, and Fait Gras.</div>
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"This is all about flavor pairings," Luke said, "What do you think goes together? What goes well with each cheese?" Cheese Maker Evan, our trained chef, said that this was subjective and to experiment.</div>
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Luke, Evan, Vicky, Necia, and I started to play. It was interesting to see what each person thought went together. For me, who has the sophisticated palate of a toddler, this was beyond my comfort zone. I'm a huge supporter of divided plates and no foods touching. I started off safe with a cracker, prosciutto , and Gouda. I watched as others tried crackers, jam, and cheese. Someone tried an apple slice, salami, and Lamont Cheddar. I found that I really liked peach jam on a cracker with prosciutto and Gouda. Somehow the news that we were feasting spread around the farm and soon Sue, Chaeli, and Esther joined us. Everyone had something different that they liked and wanted everyone else to try. </div>
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<span style="font-size: 12pt;"> Food pairings are exploring flavors. So what's your favorite Grassfields Cheese and what do you pair it with?</span></div>
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<span style="font-size: 12pt;">Angela~The Cheese Shop Mafia</span><span style="font-size: 12pt;"><o:p></o:p></span></div>
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Grassfields Cheesehttp://www.blogger.com/profile/00104676253600568579noreply@blogger.com0tag:blogger.com,1999:blog-8841279159286424755.post-27667161821700741622014-11-12T12:11:00.000-08:002014-11-12T12:11:01.304-08:00The Epic Salt SolutionA key ingredient in most cheese is salt. Not only does it enhance flavors but it also helps to dry and form the rind on the exterior of the wheel. Our Gouda, Polkton Corners, and flavored cheeses all go for a 70 hour swim in our brine tank. Our brine tank has a capacity of 500 gallons. We only fill it with about 450. The other component is the salt. We use non-iodized table salt to make our brine.We keep our brine tank between 15%-18% salt solution. Which means the 450 gallons of water has 612lbs of salt dissolved in it. That seems like a lot, and it is, but only a small percent makes it into the cheese. To maintain the brine all we do is add salt and water as needed. In the two and a half years I have been making cheese we have never changed the brine water or salt. The power of salt still amazes me.<br />
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Cheese Maker Evan<br />
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<br />Grassfields Cheesehttp://www.blogger.com/profile/00104676253600568579noreply@blogger.com1tag:blogger.com,1999:blog-8841279159286424755.post-59249793835859034402014-11-04T07:02:00.001-08:002014-11-04T07:02:57.259-08:00A Visit to Grassfields Creamery in Western Michigan In September, 2014 I had the privilege to visit and tour Grassfields Farmstead Creamery in Coopersville, Michigan. With a quick phone call the day before, I happened to get lucky during my two week visit to Western Michigan and score an opportunity to learn from the pros how they make their most delicious cheeses.<br />
Evan Velthouse is the cheese maker and creates the various dutch artisan cheeses right on site. A long wall separates the dairy operation (run by Jesse Meerman) from the artisan cheese factory with Evan in command of all things cheese. Grassfields is a dutch family business which began five generations earlier. The oldest son, Luke Meerman, in charge of the business side and wife Vicky works in the shop while managing five children.<br />
I arrived just as Evan was cutting the cheese using large wire screens which require some heft to cut evenly through the vat of 450 gallons of fresh cow milk, now on its way to becoming cheddar. To fill the vat requires around 1 ½ days of milking from the 50 cows on the dairy. All I can say to my bovine friends is thank you for your contribution!<br />
Once cut, it was a labor of love to see the slow evolution of transformation separating curds from<br />
whey. It’s rather like watching grass grow; a slow, nurturing process that Evan does with finesse. If it sounds boring, it’s anything but. You would have to take a tour yourself to realize there’s magic in the mixture and Evan, a trained culinary chef, knows exactly how to manage the milky creation to ensure a tangy, creamy, delectable cheddar worthy of high praise.<br />
We talked about how he came to be the cheese maker at Grassfields and shared a little of what Jesse taught him when he took over the reins. Jesse had been the cheese maker for ten years prior to Evan. Once inside the creamery, there’s a door that leads to the cheese cave. What a treat to see the 2014 Christmas specialty. Lying comfortably in a brine bath were wheels of sage and cherry cheese aging in a beautiful eclectic mixture. The brine itself is not changed out I’m told as all the goodies from earlier batches fall to the bottom of the vat and continue to impart their unique flavors to the next batch of cheeses. Moreover, some cheese makers will vie to purchase wooden planks to store and age the wheels from other creameries for the same purpose – the wood acts as a flavor conduit in the same manner as a chardonnay wine aged in an oak barrel will take on subtle toasted oak-y flavors in the wine.<br />
This is a small operation. Fifty cows. Family run. Few employees; yet their hearts are big and they are eager to share whatever knowledge they have acquired without thought of return. Why? Because it’s the way things are supposed to be. It’s what we’ve sometimes forgotten about as we rush home after a busy hectic day and pop a microwave dinner in front of the tv. It’s the tiny strings that bind us together as we learn from each other; just as I now share with you what I’ve learned from my visit…but I have a surprise for you! In my exuberance I purchased a wide assortment of the Grassfields cheeses while at the creamery. I bought with reckless abandon as if I would never get the chance to taste these fine cheeses again. I did this because I live two days drive away and even though there’s mail order, I wanted it all now. The cheese I could buy there was more than retail, it was memories too.<br />
I've been home a month now and once a week I play pinochle with a few local ladies. We share a bottle of wine and some tasty snacks mid-way through the cards and chat like the old friends we are.<br />
I've slowly been sharing the Edam, Gouda, Herb-ed Cheese and Lamont Cheddar with them since my return from Grassfields Cheese. I’ve been keeping a beautiful large cut of creamy Fait Gras in the fridge and have looked at it every day since my return. Tonight it spoke to me from the fridge. It said if I give it 30 minutes, it will surprise and delight my evening meal. Here’s what it said…<br />
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<span style="font-size: large;">Fait Gras Fettuccine </span><br />
(adapted from Emeril Lagasse’s 2004 recipe from Television Food Network)<br />
1 pound fettuccine<br />
6 Tbsp butter<br />
1 shallot minced<br />
1C heavy cream<br />
1C Grassfields Fait Gras Cheese, shredded<br />
½ tsp salt<br />
¼ tsp black pepper<br />
fresh minced parsley to taste or chiffonade basil for garnish<br />
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<u>Directions:</u><br />
Cook fettuccine according to directions in salted water until al dente. Drain in a colander reserving ¼ C of pasta cooking liquid.While the pasta cooks, melt butter in medium saucepan over medium high heat. Add shallots and saute until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes stirring frequently. Remove from the heat and add half the Grassfields Fait Gras Cheese to the sauce. If it gets too thick, thin it with the reserved pasta cooking liquid. Return pasta to the pot it was cooking in and add the sauce. Toss to combine thoroughly. Season with salt & pepper to taste. Sprinkle the remaining shredded cheese on top so that it begins to melt on the fettuccine. Garnish with fresh parsley or basil if desired. Serve immediately.<br />
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With gratitude & thankfulness to my new friends at Grassfields. Thank you for your kindness.<br />
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Audrey J Brown<br />
Sheridan, Wyoming<br />
October 16, 2014<br />
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<br />Grassfields Cheesehttp://www.blogger.com/profile/00104676253600568579noreply@blogger.com2tag:blogger.com,1999:blog-8841279159286424755.post-84973066764995961742014-10-29T12:14:00.000-07:002014-10-29T12:14:55.101-07:00Ultimate Grassfields Cheese SauceFinally a cheese sauce recipe that is easy to make and will make everything taste awesome. This sauce is excellent for homemade mac-n-cheese, cheesy potatoes and even makes a wonderful dipping sauce.<br />
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Grassfields Cheese Sauce<br />
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1 oz Butter or oil<br />
1 oz All Purpose Flour<br />
2 cups Milk<br />
1 lb Cheese (any style, I use Lamont Cheddar)<br />
salt & pepper<br />
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1. Shred cheese and set aside<br />
2. Heat oil in medium sauce pan over medium heat<br />
3. Add flour and whisk to make a roux<br />
4. Cook on medium heat for 5 min stirring frequently<br />
5. Add 1/2 of the milk stirring constantly<br />
6. Once blended add remainder of milk stirring constantly<br />
7. Continue to heat until milk thickens stirring frequently<br />
8. Remove from heat and whisk in shredded cheese in small batches<br />
9. Season with salt and pepper to taste and enjoy<br />
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Give it a try and let us know what you use this sauce for. We are always interested to see how people use our cheeses.<br />
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Happy Cooking!!!<br />
Cheese Maker EvanGrassfields Cheesehttp://www.blogger.com/profile/00104676253600568579noreply@blogger.com0tag:blogger.com,1999:blog-8841279159286424755.post-23611480405545936922014-10-20T13:36:00.001-07:002014-10-20T13:36:32.477-07:00MICHIGAN'S HIGH-WELFARE GRASSFIELDS CHEESE ENTERS CHICAGO MARKET Here's the Animal Welfare Approved press release about us!<br />
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<span><span style="font-size: 12pt;">--</span></span><span style="font-size: 12pt;">Chicagoans can now buy high-welfare, pasture-raised cheese at over 20<br />stores and restaurants across the city, including Bin 36 and Eataly--</span></div>
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<span> </span><strong style="background-color: white; font-family: Calibri, sans-serif; font-size: 11pt; line-height: 16.8666667938232px;">CHICAGO, IL (October 15, 2014)</strong><span style="background-color: white; font-family: Calibri, sans-serif; font-size: 11pt; line-height: 16.8666667938232px;">--</span><span style="background-color: white; font-family: Calibri, sans-serif; font-size: 12pt; line-height: 18.3999996185303px;">Chicago restaurant-goers, shoppers, and cheese-lovers alike can now purchase delicious, locally-produced cheese from Grassfields Cheese made using milk from cows raised outdoors on pasture according to the highest welfare standards in the U.S. and Canada. </span></div>
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<span style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 16.8666667938232px;">Now available at more than 20 stores and restaurants across Chicago--including Eataly, Bin 36, </span><span style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 16.8666667938232px;">Longman & Eagle, West Town Bakery, Bangers & Lace, and the Dill Pickle Food Co-op--Grassfields' nine varieties of cheese are made and aged on the 250-acre dairy farm, near Coopersville, MI, using raw organic milk from dairy cows raised outdoors on pasture and fed an entirely grass and forage-based diet-resulting in delicious, flavorful cheeses.</span></div>
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<span style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 16.8666667938232px;">Luke Meerman is the fifth generation to manage AWA-certified Grassfields Cheese, which has been owned by his family since 1882. Meerman is proud to offer cheeses that stand out--not only for their flavor, but for their certified organic and AWA production practices. "I love being able to tell my customers 'I'm the farmer', to taste the cheese alongside them, and then let my certifications help fill in the story of our farm and the origin of the cheese in a meaningful way," he says. "It's a powerful thing."</span></div>
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<span style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 16.8666667938232px;">Matt Reilly, Manager of Salumi and Formaggi at <a href="http://r20.rs6.net/tn.jsp?f=001TBsOc7cQ5s7Jub6Y6oxKOa3VHafDlR_FxM79D4WGIb_lDwGf5soPQItkw4wp7A1bkoBm4TAMnRmAQaYvcneiWTqiALgrD6-sk2ncom5RAmdv_2_RGE82i2a3ZSHBIJ_0F2tPv1nYDnVnnTWngXkbPH1D6jWZ9pv1V_oFSF7TCJoeSH6orc8bDDI1Rplq0gnU&c=PMq9BPx2E9qenYrk3JErn_GlzUIsHlxNLwlhLqbxOAIMPCC0cXoG4w==&ch=4NrE9kqXRUVSxwh1vEJwkY3Lyhj0F1mIvsUmlkKGErcuq5VIPa4GYg==" shape="rect" style="color: blue;" target="_blank">Eataly</a>, says "Understanding what we eat is the only way to develop healthy relationship with our food. As a cheese monger, my goal is to know and build a direct trust relationship with both the producer and my customers. Responsible farming makes this easy and pleasurable. Grassfields Cheese has a long tradition of understanding their animals and cares for them in a loving way. This translates into great products that I am happy to encourage my customers to bring home to their families." </span></div>
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<span style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 16.8666667938232px;">Antonio RamÍrez, Cheese Director at award-winning <a href="http://r20.rs6.net/tn.jsp?f=001TBsOc7cQ5s7Jub6Y6oxKOa3VHafDlR_FxM79D4WGIb_lDwGf5soPQItkw4wp7A1b3NH3lo9o11bZXUKbW05QG7RPlQTgwLqI_8JQjHMkDi6wQOIDAByCEquuNzhk4VbwYIJMvumIQDN7pgjexMPAnWZvnt0t2rNf3-ewjx3h1R0=&c=PMq9BPx2E9qenYrk3JErn_GlzUIsHlxNLwlhLqbxOAIMPCC0cXoG4w==&ch=4NrE9kqXRUVSxwh1vEJwkY3Lyhj0F1mIvsUmlkKGErcuq5VIPa4GYg==" shape="rect" style="color: blue;" target="_blank">Bin 36</a>, says Grassfields' cheeses are "unique and unexpected" and that his customers agree: "Luke Meerman is not running a typical business. He and his family are truly part of the terroir," says RamÍrez. "Grass feeding produces added flavors and sweetness, makes the flavor more interesting, and keeps animals happy and healthy. Happy cows make happy cheese, and we get the happiest cheese from Grassfields."</span></div>
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<span style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 16.8666667938232px;">For a full list of stores carrying Grassfields Cheese visit </span><span style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 16.8666667938232px;"><a href="http://r20.rs6.net/tn.jsp?f=001TBsOc7cQ5s7Jub6Y6oxKOa3VHafDlR_FxM79D4WGIb_lDwGf5soPQItkw4wp7A1baTI6_R3uE8_MXqWDVHZPhGYyWitwvnUmJUks62k0WZhE4j2R7-fGGD4I3KCavJKPQtzd1R859qZHUt3R2pxpjbnok1Sp74NcNlL9T6TgJoLOc_brfhL0V2rgmXGrOcf3rs5AIlk1o_WtsWdKOd4obQ==&c=PMq9BPx2E9qenYrk3JErn_GlzUIsHlxNLwlhLqbxOAIMPCC0cXoG4w==&ch=4NrE9kqXRUVSxwh1vEJwkY3Lyhj0F1mIvsUmlkKGErcuq5VIPa4GYg==" shape="rect" style="color: #1155cc;" target="_blank"><b>www.grassfieldscheese.com</b></a></span><span style="font-family: Calibri, sans-serif;"><span style="font-size: 11pt; line-height: 16.8666667938232px;">. For retail </span><span style="font-size: 15px; line-height: 16.8666667938232px;">inquires</span><span style="font-size: 11pt; line-height: 16.8666667938232px;">, contact Luke Meerman on </span></span><span style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 16.8666667938232px;"><b><a href="tel:%28616%29%20997-8251" style="color: #1155cc;" target="_blank" value="+16169978251">(616) 997-8251</a></b></span><span style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 16.8666667938232px;"> or email </span><span style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 16.8666667938232px;"><a href="mailto:grassfieldscheese@gmail.com" shape="rect" style="color: #1155cc;" target="_blank"><b>grassfieldscheese@gmail.com</b></a></span><span style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 16.8666667938232px;">.</span></div>
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Grassfields Cheesehttp://www.blogger.com/profile/00104676253600568579noreply@blogger.com0tag:blogger.com,1999:blog-8841279159286424755.post-56452292386552919572014-10-16T09:20:00.000-07:002014-10-16T09:20:43.319-07:00One of our customers posted this to our Facebook page. Thank you so much Stephanie Thomas for sharing.<br />
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Lamont Cheddar & Polkton Corners Philly Cheese Steak Sandwich<br />
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Stephanie says:<br />
"<span data-reactid=".3g.1:3:1:$comment10204911612054515_10204914712972036:0.0.$right.0.$left.0.0.1:$comment-body.0.0" style="background-color: #f6f7f8; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12px; line-height: 15.3599996566772px;"><span data-reactid=".3g.1:3:1:$comment10204911612054515_10204914712972036:0.0.$right.0.$left.0.0.1:$comment-body.0.0.$end:0:$0:0">Oh dear! I'm not exactly a recipe kind of girl but ... I used locally raised beef sizzler steak thinly sliced, onions from my neighbor, mushrooms from a nameless grocery store (I really need a local source for these), sautéed in butter from Grassfields</span></span><span data-reactid=".3g.1:3:1:$comment10204911612054515_10204914712972036:0.0.$right.0.$left.0.0.1:$comment-body.0.3" style="background-color: #f6f7f8; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12px; line-height: 15.3599996566772px;"><span data-reactid=".3g.1:3:1:$comment10204911612054515_10204914712972036:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0"><span data-reactid=".3g.1:3:1:$comment10204911612054515_10204914712972036:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$0:0"> (yummy), seasoning (I used a splash of New Holland Brewery beer, garlic, Worcestershire, pepper - I forgot one thing I think, lol! Use what you like) slapped it on some homemade bread. For the cheese sauce, I started with a roux and added 1/2 package Lamont & 1/2 package Polkton. It melted into beautiful swirling CHEESY sea of deliciousness. My only regret is not making a double batch of sauce for Mac & cheese today. Next time I'll know better!"</span></span></span><br />
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<a href="http://3.bp.blogspot.com/-rwt3Np5qiFc/VD_vndlI6FI/AAAAAAAABb4/Z_Xsw8yz7vw/s1600/Philly%2BSteak%2Band%2BCheese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-rwt3Np5qiFc/VD_vndlI6FI/AAAAAAAABb4/Z_Xsw8yz7vw/s1600/Philly%2BSteak%2Band%2BCheese.jpg" height="320" width="315" /></a></div>
<span data-reactid=".3g.1:3:1:$comment10204911612054515_10204914712972036:0.0.$right.0.$left.0.0.1:$comment-body.0.3" style="background-color: #f6f7f8; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12px; line-height: 15.3599996566772px;"><span data-reactid=".3g.1:3:1:$comment10204911612054515_10204914712972036:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0"><span data-reactid=".3g.1:3:1:$comment10204911612054515_10204914712972036:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$0:0"><br /></span></span></span>Grassfields Cheesehttp://www.blogger.com/profile/00104676253600568579noreply@blogger.com0tag:blogger.com,1999:blog-8841279159286424755.post-62099530100627090302014-10-07T08:11:00.001-07:002014-10-07T08:11:50.018-07:00Saturday was one of those days. I got to spend it with people I love. I got to get away from the farm and tell people about our cheese. It was a great day.<br />
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Bright and early Saturday morning, Heidi, Necia, Evan, and I loaded up and headed to Chicago. Heidi demoed cheese at both Standard Market locations. Evan, Necia, and I demoed our cheeses at Eataly. In store demos are a great way to get in touch with our customers. I have so much fun explaining our selling points; grass-fed, raw milk, organic, farmstead, and Animal Welfare Approved. I always learn something as I listen to Evan talk about the flavor profiles of each cheese and about what makes each cheese unique.<br />
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My favorite moment was when 2 siblings sampled the cheeses, a boy of about 13 and his sister who had to be around 10 years old. They grabbed their grandparents who they were shopping with and dragged them to the cheese counter to buy our cheese. That was great feedback!<br />
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Unfortunately, we are limited by time and distance when it comes to in store demos. We do try to do as many as possible. Even Luke, Vicky, and family got away from the farm for the weekend. Luke and his daughter, Esther, demoed cheese at 2 Ann Arbor area Kroger stores and Vicky was at Greenfield Village selling our cheeses at the Farmer's Market. It was a great weekend for Grassfields Cheese and we all had a wonderful time.<br />
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Angela~The Cheese Shop Mafia<br />
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<br />Grassfields Cheesehttp://www.blogger.com/profile/00104676253600568579noreply@blogger.com1tag:blogger.com,1999:blog-8841279159286424755.post-67696825331348428112014-09-24T05:23:00.001-07:002014-09-24T05:23:28.067-07:00Tis the season... In 60 days.Monday was a very special day in the cheese making room. We were blessed to have a group of culinary students from the Secchia Institute for Culinary Education join us. To add to the excitement we were going to be making our seasonal fall cheese; Cherry Christmas. The idea behind Cherry Christmas was to use flavors that remind us of the fall and winter holidays. When I think Thanksgiving thoughts of sage stuffing and cranberry sauce fill my head. Unfortunately cranberries, sage and Gouda do not pair well but cherries compliment the flavors perfectly. We were also able to keep with the holiday theme by using red cherries and green sage to give the appearance of a festive Christmas wheel. After a grueling 60 day aging process this sweet, salty and savory treat will be ready just in time for your holiday meals. On November 22nd come to the store and see just how cherry your Christmas can be.<br />
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Cheese Maker Evan<br />
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<br />Grassfields Cheesehttp://www.blogger.com/profile/00104676253600568579noreply@blogger.com1tag:blogger.com,1999:blog-8841279159286424755.post-14540566293902369912014-09-17T07:29:00.003-07:002014-09-17T07:32:59.540-07:00FDA Does Not Prohibit Wood ShelvesRecently there has been much hoopla over the FDA's stance on the use of wooden shelving for the aging of cheeses. Many of our customers have asked how this is effecting us since we only use oak shelving. The FDA was concerned that you can not completely clean a wood shelf of bacteria and mold that are essential to the aging of cheese. I've attached an article that has just been published by the Michigan Farm News in which the FDA clearly states that they do not prohibit wooden shelves after all. I just want to thank you all for your support of us in this matter.<br />
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~Angela~The Cheese Shop Mafia<br />
<a href="https://www.michfb.com/MI/Farm_News/Content/Politics/FDA_won%E2%80%99t_ban_wooden_boards_to_age_cheese/">https://www.michfb.com/MI/Farm_News/Content/Politics/FDA_won%E2%80%99t_ban_wooden_boards_to_age_cheese/</a><br />
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<br />Grassfields Cheesehttp://www.blogger.com/profile/00104676253600568579noreply@blogger.com0tag:blogger.com,1999:blog-8841279159286424755.post-52127662905981817762014-09-16T11:19:00.001-07:002014-09-16T11:19:07.804-07:00Today I got to experience one of my favorite aspects of my job. I got to play tour guide. I love to tell people about our farm, our family, and our cheeses. <div class="separator" style="clear: both; text-align: center;">
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The tour starts with watching Evan performing his magic. Today Evan made Edam with Dill. I explained the steps it takes for the milk to become cheese. We watched as Evan stirs the milk and as he drains the whey. We were able to watch him hoop the curds and place the weights on the molds.</div>
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After the cheese shop portion of the tour we headed out for the wagon ride. Luke drove our group out to the pastures where the dairy herd is. He answered questions about the herd; their diet, behavior, and health. I love this peaceful time. If everyone is quiet the only sound is the ripping of grass and chewing. The lovely ladies of the herd are not shy and some are even brave and curious enough to approach the wagon. Our cows are very photogenic. Luke's sharp eyes spotted two small black ears above the grass. There nestled down was a few day old calf. He skipped away when Luke came near.</div>
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Back at the cheese shop we ended with sampling cheese. Young Edam and Aged Edam. It's fun to explore what the aging process does to taste and texture. I answered any last questions and the group graciously agreed to pose for a picture. </div>
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~Angela, The Cheese Shop Mafia</div>
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Grassfields Cheesehttp://www.blogger.com/profile/00104676253600568579noreply@blogger.com0tag:blogger.com,1999:blog-8841279159286424755.post-82545106205157174072014-09-10T04:01:00.000-07:002014-09-10T07:37:00.672-07:00Say Cheese!!Welcome everybody to the new Cheesy Bites blog. We will be posting on the new blog site frequently to keep our customers up to date on anything new in the shop. In the future we also hope to include our favorite cheese recipes, cheese making tips, photos, and pretty much anything else cheese related.<br />
The day has finally arrived; we are proud to introduce some new cheeses. After 365 long days we now have our award winning Reserve Cheddar AND Sharp Edam. With the extended aging period the cheese has had time to develop amazing flavor and characteristics. They feature a more sharp and complex flavor, along with a much drier texture. Please stop in and see the full effects of aging cheese for a whole year.<br />
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Grassfields Cheesehttp://www.blogger.com/profile/00104676253600568579noreply@blogger.com1