News and blog
No copyrights intended.
This just hit home with several conversations that I have had with people that always ask about Velveeta.
Have a good one
Brian
It's up and running. Be the first to test it out and see how it works. All orders are going to be shipped via U.S. Mail at the current time. We are using just one size of box currently. So to get the best value for your shipping we can ship up to 10 lbs in one box. If you are interested in wheels, half wheels, or quater wheels email with what you are interested in.
Brian
Well, it's time for an update on the status of the Burr Oak. I am now producing two batches a year of the Burr Oak, one in May and another in September. The way that it is being recieved I may up the amount that I produce. Why? because the September batch is all gone. You are welcome to put an order in for the May batch. As always it will be a first come, first serve basis. Thank you for all your interest in the cheese.
On the other hand the sales of the cheese keeps growing. This has created an interesting set of challenges for us here at Canal Junction Farmstead Cheese. We are trying hard to produce enough cheese to have a big enough inventory to keep it on the shelves all year. But, be forewarned, we may run out of some of the cheeses and not have them until next October (that would be the longer aged ones). We will have next years new cheeses ready by June.
Brian
Yep, I had it and enjoyed it too. Where? you ask, Alanas Food & Wine in Columbus. www.alanas.com They are currently featuring the Burr Oak, Black Swamp Gouda, and Lock 21. It is just north of campus on High St. (west side of the road, parking in rear) Alana is doing a fantastic job with the presentation of the cheese, it is very simple but, it is warmed to room temp, no butter fat glistening off of the cheese like it has been sitting out for a long time. Oh and did I forget to mention, the food is great also. I was there last Friday. It was really neat, for lack of better words, to experience it.
On a more serious note. Things are starting to slow down in some areas around here but still busy as ever. I am trying to keep up with cheese inventory and get some ahead so that I can get some aged cheeses for you all. I now have to look at how much I need to tie me over until next June. Yep that's right, June. Why? because once January hits I will not make cheese until late March. So a BIG Thank You to everyone who has supported us in the past and continues to support us.
Brian
Life has an interesting way of going from a nice workable, doable, pace, to insanely crazy in a heart beat. This week I am adventuring off to the American Cheese Society Conference and Convention. My original plans were just to go, learn, and enjoy, but a last minute decision has me now participating in the "Meet the Cheesemaker" night. It is a night were conference attendees get to sample cheeses and meet the cheesemaker. Then after this week I am going to the great North Country for a week of relaxation, never to return again, as I tell mom.
Along with my travel plans, the BIG news is that the cheeses are starting to get around. My Canal Junction Blue was featured at an all Ohio dinner.
This is the salad that they had at the meal that was featuring the Canal Junction Blue cheese.
This is the menu for the dinner that featured the Canal Junction Blue cheese. Reading is makes me hungry for some good, locally produced food. Yum.
B
New this week and only avaliable at the Farmers Markets or at the on farm store.
Little Auglaize
This is a Reblochon (ruh-bloe-SHAW) style of cheese. The name Reblochon may have come from several possible sources: One theory is that a rough translation of the word means "to milk again." Another is that in Savoyard patois reblessa means "to steal, swipe, or engage in some sort of thievery." In the old days taxes were paid according to the amount of milk each Savoyarde farmer could deliver to his clients. With the taxman literally looming over his shoulder a farmer would finish the milking as though his herd had been milked dry. In reality, the cows had plenty of milk left. The tax collector would go away happy and the farmer would return and milk the cow out all the way. This second milking was found to provide a much richer milk than the first. The farmers wife would then make that higer-in-butter fat milk into a cheese to be consumed by the family.
The above is an exert from Steven Jenkins book Cheese Primer
It is being sold in wheels only. The wheels are approximatley 1 lb. They are $20.00 per wheel.
Also remember that we have all the other varities and ice cream. We currently are waiting patiently for Wabash Erie Canal (gruyere), Miami Erie Canal (swiss) to age to perfection (sometime around the middle of August). We will be offering the Ice cream in pint size. $4.00 per pint.
Fresh Strawberry Ice Cream
Strawberry season is upon us and it is time to turn those wonderful red berries into a delectable summertime treat. The ice cream will be ready for the Perryburg market on Thursday and Toledo market on Saturday.
Yes, the information states that the application deadline is May 15th, But we still don't have one. If you are interested send me an email and I will send you the application. You will be working with the cheese as well as the rest of the farm. It is the Total Farm Experience.
Tomorrow is the start of another market season for us here at Canal Junction Farmstead Cheese. We go to the Toledo Farmers Market on Saturday from 8-Noon and Perrysburg on Thursday from 3 pm - 8 pm. Stop in and check us out, try some great cheese and take some home with you.
You can also find us through out other markets around the state. If the market that you frequent does not have a vendor carrying Canal Junction Farmstead Cheese. Ask someone if they would consider carrying it. We are always looking for new places to have the cheeses offered.
For those of you who may be wondering what has happened to the shopping cart... Well we've run into some difficulties getting it all set up and running to accept payments. We are working at trying to get that fixed. Thanks for your patience and understanding.
B
Well spring must officially be on the way. Calves are starting to come.
This calf if just a few hours old. It was born today, 3-4-09
These two are just a few days old and HUNGRY!!!!
Along with the new calves being born, we are working on new aging rooms. This is for better environmental control. There are 3 boxes. The 2 outside ones will be the aging rooms and the one in the middle will be the hot room, for the Alpine style cheeses, and where all the other cheeses will get coated or bandaged before going into the aging room. It will also house the humidifier units that will pump humdity into the aging rooms to help keep the environment at a much more consitant rate.
