<![CDATA[Canal Junction Farmstead Cheese]]>http://www.canaljunctioncheese.comen-ushttp://blogs.law.harvard.edu/tech/rssCopyright 2012Canal Junction Farmstead Cheese<![CDATA[It's been awhile and the cheese's first major Award]]>I took some time today to update the website and realized that it was last August that I last wrote on the blog. Hmm arn't blogs to be updated more frequently? Weeellllll..... We'll leave that one to be debated. But if you are missing the interaction like us on Facebook and get updates there. So what has happened between then and now. Wow lots. We are in the final stages of a remodel to the creamery, we now have the first cheese shops west of the Mississippi carrying the cheese and we have won our first major award for the cheese. Phew and I'm still somewhat sane.

First the remodel. As we have continued to grow and with the ever present presence of FDA into all food producers lives we decided to remodel the plant to make the process more efficent and hopefully meet expectations. We're trying to proactive not reactive here. We covered in the walk behind the creamery and attached that to the covered walk infront of the aging rooms. This room will become the utility room, where the boiler will live. Hopefully this will help keep some of the heat out of the creamery and also will free up the current utility room to be turned into a packing room and allow for more lab/paper work area. We are down to moving the boiler at the current moment. This entails cutting a hole into the wall of the creamery to move the boiler. The hole will then be filled in as a doublehinged door. After that is done then it's moving some tables around, putting some washboard on the wall and cleaning up everything, walls, ceiling, equipment, etc. All this had to be done before the beginning of March. Things are progressing right on schedule and we should be ready to go when the calves hit the ground sometime around the middle of March.

Now for the big news! Canal Junction Cheese has recieved a 2012 Good Food Award for their Charloe cheese. We here are very humbled by this. I took the oppurtuinty to go out to San Francisco to recieve the award. While out there I got the grand tour of Cowgirl Creamery thanks to a wonderful Debra Dickerson, whom I met almost 3 years ago at the American Cheese Society annual conference when it was in Seattle. I took a day extra from the award ceremony and market place to see the area. I spent a day out at Point Reyes and surrounding areas. Then on Firday evening the Good Food Award ceremony took place and afterwards there was a winners tasting. On Saturday all the winners were offered the chance to participate in the marketplace. It was 8 hours of nonstop sampling, talking, and selling cheese, and that was just one kind of cheese! That evening I was invited to the Cowgirls Creamerys annual pre Fancy Food Show cheesemakers, mongers, lovers party. During which I had the oppurtunity to meet great cheesemakers, mongers, and general all around great people. From that weekend Canal Junction cheese is now available in 3 new locations, all of which are west of the Mississippi.

Well I better keep moving. I need to get ready for a talk tomorrow with Edible Columbus and then for The Hills Markets, Ohio's Sweet Hearts tasting.


Hope to see you around,

Brian


]]>Tue, 31 Jan 2012 11:43:25 -0600<![CDATA[Cheese]]> 



Originals - These cheeses were created right here on the farm; interweaving old practices and techniques with new ideas for a clean unique tasting experience.

 

Lock 21

 Type patterned after: Cheesemakers own creation

 Aged: 60 days - 4 months

 Price per Pound: $16.00

 Description: Slight mushroomy taste with a wonderful earthly overtone.

 Available: Yes

 On any canal there is a series of locks that makes the canal work. Just 2 1/2 miles from the farm there is Lock #21. This cheese was a creation of the cheesemaker one day. What resulted was a white rinded cheese, that has a slight mushroom taste with a wonderful earthly overtone. This is a seasonal cheese that is made only when the cows are on pasture.

 

Charloe - 2012 Good Food Award Winner

        Type patterned after: Cheesemakers own creation

 Aged: 60 - 120 days

 Price per Pound: $16.00

 Description: This cheese is a washed rind cheese thats aroma is earthy along with toasted peanuts. Smooth  and creamy with hints of toasted peanuts.

 Available: Yes

 Named for the little town of Charloe. This town was a boom town during the canal era. It was also home to the Charloe Indians and housed the counties first court house.

 

 Burr Oak

 Type patterned after: Hard Grating Cheese

         Aged: at least 1 year

  Price per Pound: $16.00

  Description: Nutty, Wild grapes, Yeasty, with a little sweet to the finish

          Available: May 2012, reserve yours today!

 Grate this over any dish and enjoy. We are now producing two batches a year of this wonderful cheese. One in May and the other in September. Reserve yours today as it goes fast.


Standards - These cheeses are modeled after another cheese, typically of European origin.

Miami Erie Canal

Type patterned after: Emmentaler or Swiss

Aged: 4-6 months

Price per Pound: $14.60

Description: Nutty with a sweet note

Available: Yes

Named after one of the two canals which run just a couple of miles from the farm running north and south and following the eastern boundary of the farm.

 

Wabash Erie Canal

Type patterned after: Gruyere

Aged: 4-6 months

Price per Pound: $14.60

Description: Nutty with a complex finish

Available: Yes

 

Named for one of the two canals which run just a couple of miles from the farm running east and west.

 

Flat Rock

Type patterened after: Abondance ( a French mountain cheese)

Price per Pound: $14.60

        Description:

        Available: Yes

 

mmBossie Cheddar - not availabe for wholesale

Type patterned after: Bandaged stirr curd cheddar

Aged: 60 days - 6 months

Price per Pound: $13.00

Description: Creamy and gets sharper and more complex as it ages

Available: Yes

 

mmboss, mmboss, brings the cows into the barn when it is time for milking.

 

Black Swamp Gouda

Type patterened after: Gouda or Edam

Aged: 60 days - 6 months

Price per Pound: $14.60

Available: Yes

Description: Ranges from creamy and mild to harder and sharper depending upon when it is made during the year. Changes much more drastically than any of the other cheeses.

Named after the Great Black Swamp in northwest Ohio. This swamp at one time covered approximately 3 million acres.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

]]>Tue, 31 Jan 2012 10:58:17 -0600<![CDATA[Where to find us!]]>You can find Canal Junction Farmstead Cheese at these following markets

Defiance Farmers Market - Nothing But Nature, Phil Sherry

Clintonville Farmers Market -http://www.clintonvillefarmersmarket.org/

Toledo Farmers Market - http://www.toledofarmersmarket.org/ 

Perrysburg Farmers Market - http://www.visitperrysburg.com/farmers.html 

2nd Street Market - E.A.T. Food for Life - Dayton, OH - http://www.metroparks.org/Parks/SecondStreetMarket/FoodBeverage_Shopping.aspx  

 

Local Roots - Wooster, OH - www.localrootswooster.com

Local Roots - Ashland, OH - www.localrootsashland.com

 

Stores that carry Canal Junction Farmstead Cheese

 

In Ohio

E.A.T Food for Life - Yorkshire, OH - www.eatfoodforlife.com

Sautter's Food Center - Sylvania, OH

Nourshing Provisions - Oxford, OH - www.nourishingprovisions.com

The Food Store - Bluffton, OH

Lucky Penny Creamery - Kent, OH - www.luckypennyfarm.com

Katzinger's Deli - Columbus, OH - www.katzingers.com

Curds & Whey - Columbus, OH - www.curdsandwheycolumbus.com

The Hill's Market - Columbus, OH - www.thehillsmarket.com

Sweet Meadows - Zanesville, OH

 

In Michigan

The Produce Station - Ann Arbor, MI - www.producestation.com

People Food Co-op - www.peoplefood.coop

 

In Indiana

3 Rivers Food Co-op - Ft. Wayne, IN - www.3riversfood.coop

Downtown Farmstand - Muncie, IN - http://www.downtownfarmstand.com/

 

In Illionis

Great American Cheese Collection - Chicago, IL - www.greatamericancheese.com


In Iowa

The Cheese Shop of Des Moines - Des Moines, IA - http://thecheeseshopdsm.com/


In Texas

Molto Formaggio - Dallas, TX - http://www.moltoformaggio.com/


In Colorado

The Truffle Cheese Shop - Denver, CO - http://denvertruffle.com/

 

Restaurants using Canal Junction Farmstead Cheese

Alana's Food & Wine - Columbus, OH - www.alanas.com

Downtown 140 - Hudson, OH - http://www.downtown140.com/

Toledo Zoo

Black Creek Bistro - Columbus, OH - www.blackcreekbistro.com

Granville Inn - Granville, OH - www.granvilleinn.com

Harvest Pizzeria - Columbus, OH - harvestpizzeria.com

Hilton Polaris - Columbus, OH - www1.hilton.com

The Refectory - Columbus, OH - www.refectoryrestaurant.com

Sage American Bistro - Columbus, OH - www.sageamericanbistro.com


Winerys offering Canal Junciton Farmstead Cheese

Troutman Winery - Wooster, OH - www.troutmanvineyards.com

Winery at Wolf Creek - Norton, OH - www.wineryatwolfcreek.com

 

Distributors carrying Canal Junction Farmstead Cheese

Cleveland area: Summit Select Provisions, contact: Dave Sharp - 330-606-9250

Columbus area: Insantwhip Foods, contact: Rusty Tuggle - 1-800-544-9447

Chicago area: Great American Cheese Collection, contact: Giles Schnierle - 773-779-5055

Ann Arbor area: Eat Local Eat Natural, contact: Scott Aikens - 734-770-1511



 


 


]]>Tue, 31 Jan 2012 06:31:38 -0600<![CDATA[Equipment for Sale]]>Like any place we accumulate items that are no longer in use. They are just sitting around collecting dust just asking for a job.

12 Spring form style cheese hoops. These are custom made. They are 14" in diameter and 7" tall (make cheeses that are slightly over 20 lbs. They are screen on the side. These are heavy duty hoops that can be used for many different cheeses. $150.00 each or the entire lot for $1500.00. These make nice big cheeses and are very heavy duty, they come with a bottom plate.

spring form cheese hoops - 20lb

A Kelvinator Ice Cream Dipping Cabinet. Inside dimensions are 22"wide by 63" long, hold 12, 3 gallon tubs of ice cream This unit runs and works fine. There are no ice cream tub holders with this unit. $750.00

kelvinator ice cream dipping cabinet

Cheese hoops. We have both the 40lb ($90.00) and 20lb ($120.00) Wilson style hoops and 14" dia Daisy hoops ($90.00) along with a filler for the Wilson hoops ($40.00).

A 4 head pneumatic press. On wheels, compact and easy to operate, heavy duty unit. $4000.00

2 -6' Stainless tables, right and left side for dishwashers. These make great draining tables, they need legs on them. They have 3 sides with the opening on the end, not the front, which makes for whey collection much easier. $200.00 each


All items are sold as is where is. Shipping is available ($3.25 per loaded mile. Will deliver 10 hours from zip 43512). Email if you are intersted or have any questions.

]]>Tue, 15 Nov 2011 07:12:10 -0600<![CDATA[Directions to the farm]]>From the North (U.S. 24)

We are west of Defiance and east of the state line. Look for County Road 143. Head south on rd 143. You will be heading into Paulding County. That is correct. Continue on rd 143, do not turn off of rd 143. This will turn into State Highway 637. Head south on St. Rt. 637 to County Road 168. Turn east onto rd 168. Go a half mile, we are on the north side of the road. There is a sign (C/J Natural Meats) at the end of the driveway. The store is the brown building with the pine tree in front of it.

 

From the South (U.S. 30)

Take the Middle Point exit and head north. You will be on a country road. The first stop sign that you come to is State Highway 224. Turn and head west on St. Rt. 224 to St. Rt. 637. Turn and head north on St. Rt. 637. You will go through a small town called Grover Hill. From there you will then cross a Rail Road track. At that point you have about 5 miles to county road 168. Turn and head east on rd 168. Go a half mile and we are on the north side of the road. There is a sign (C/J Natural Meats) at the bottom of the drive. The store is the brown building with the pine tree in front of it.

 

There is a white sign on St. Rt. 637 that reads, C/J Natural Meats, thats us. 

 

If lost call us at 419-399-2350. We live in Paulding County but have a Defiance address. If you are using GPS or internet directions. You will type in Defiance, OH 43512,  DO NOT use Paulding, OH 45879. It does not recognize 18637 Rd 168, Paulding, OH.


]]>Thu, 20 Oct 2011 07:46:31 -0500<![CDATA[Links]]>Useful Links.

www.cjgrassfed.com - The farm where it all takes place. (where Canal Junction Farmstead Cheese is located) If you are looking for any of the meat info look here.

www.cheezsorce.com - Cheesemaking resource from Farm to Market. Great People to work with, who know the craft and business of cheesemaking.

www.smalldairy.com - a wealth of information for both the consumer and producer. There is a listing of producers who make a variety of dairy products along with listings of equipment dealers and equipment for sale.

http://hoeggerfarmyard.com/ - a great place to find high quality equipment for both making cheese and anything goat.

http://www.cheesemaking.com/ - New England Cheesemaking Supply Company, anything and everything cheesemaking. Also a wealth of information.

]]>Thu, 20 Oct 2011 07:44:39 -0500<![CDATA[Internship]]>

Internship
–  - Must be a self started, eager to learn, ready to go, people oriented, open minded, think outside the boxer
  - Must be at least 18 yrs old (insurance reasons).
–

From June 1st to August 31st , earlier and later is acceptable
–

  - Must be able to work all three months.
–  - Working with everything cheese related from the making of the cheese to the marketing
  - You are able to get food from the on farm store with one meal a day privided
  - Living accommodations on premise
  - We are very discriminatory as to who we will pick (most be able to work with us and we with you)
  - Must be able to come to the farm (have reliable transportation) and work with us for 2-4 days prior to being accepted
 



]]>Thu, 20 Oct 2011 07:17:02 -0500<![CDATA[What would the old Indian say?]]>This came to me the about a week ago when we were still dealing with days that were reaching over 100 degrees. "What would the old Indian say to us today?" This came about from "The Long Winter" by Laura Ingalls Wilder, seventh chapter, titled Indian Warning. With more than 20 days over 100 this year and then a seemingly early cool, what would an old Indian say to us about the coming winter. In the book it tells how there was a group of men at the store purchasing, playing checkers, etc and an old Indian walked in. The men quickly stopped talking to look at the Indian to see what he wanted. "Heap big snow come" said the Indian. He then proceeded to make gestures about it. Pa asked how long and the Indian replied many moons. The Indian then held up four fingers then three to signal seven total moons of blizzard. He was an old Indian and had seen "Heap big snow" before and was warning the settlers about what was coming. If you read through the book his prediction was right, there was "heap big snow" and for many moons.

So if I could go back in time, ask an old Indian, "what is the winter going to be like for us?" I would like to know. I've yet to live enough to see what will happen. The last time we had heat like this past summer I was in grade school and could have cared less. But the weather patterns seem fast this year. Today it is nice, sunny, not a cloud in the sky, slightly muggy but not so much. It reminds me of a September day, not one in the middle of August. I've turned the AC off in my room and have the windows open again. This morning I woke up because I was cold, something I rarely do in August.

This weather pattern this year created additional challenges for us here on the farm. First with a wet spring, things were looking good for us with the grass but when the weather turned from spring to summer in a matter of hours the grass matured too quickly and stopped growing. Add on a lack of adequate rain fall and we're almost out of grass. Cows do not produce milk on mature grass like they do on spring grass. It's like sustaining yourself on bread with butter vrs, bread. The more mature the grass the less the cows produce. In a normal year we have plenty of milk in May, June, and the beginning of July. Once the heat hits in July the production starts to decrease. This year it started at the beginning of June which has hurt inventory. We are going to be short on some of the cheeses in the fall of this year. We have gotten rain the past few days and the clover is responding to the cooler weather by growing again which has made the cows come up in production but not enough. We will continue to have our basic cheeses but we are starting to eliminate a few of the varieties. One of the many experiences from Ireland I learned, was that fewer products you make, the better you are at them.

Thankful for every drop of rain we have got,
B]]>Mon, 15 Aug 2011 09:27:10 -0500<![CDATA[Community Supported Cheese Vat!!!]]>

http://www.kickstarter.com/projects/1668096257/cheese-vat-community-support-agriculture]]>Fri, 22 Jul 2011 12:24:00 -0500<![CDATA[Black Swamp Local Food and Farm Coop informational meeting]]>lack Swamp Local Food and Farm Coop will be holding an informational meeting on July 12, 2011 at 7 PM for Producers of Local Foods in Northwest Ohio who are looking for additional online marketing opportunities in the 6-county area. The meeting will be held at:

Kinsman Farm 

5328 County Road 22
Archbold, Ohio 43502


You may RSVP or forward any questions to Brian Schlatter 419-399-7162 (cjcheese07@yahoo.com), Jamison Clark 419-769-2639 (clarkjamison@gmail.com) or Valerie Kinsman 419-445-8605 (valeriekinsman@hotmail.com).

At this time organizational efforts are focused towards signing on Producers of Local Foods. However, inquiries by consumers are welcome and information will be forwarded as we organize producers. A website is under construction and will soon be operational. Additional updates will be forthcoming in the next few months.

Valerie Kinsman
Black Swamp Local Food and Farm Cooperative
Secretary
]]>Wed, 06 Jul 2011 16:54:17 -0500