It’s all just beginning for the Breiteneicher family and their farmstead cheeses. We predict that in the not-so-near future, their cheeses will win many awards and they will be very well known in the cheese world. Max worked and learned at Jasper Hill, Chase Hill and Sidehill, so he knows his stuff! (He was actually the first intern Jasper Hill ever had.) 5 years ago,
We’re so glad Tony Hamblyn sent us a picture of his fabulous cheese making set-up! We knew you would want to know more about him … Tony is an airline pilot, flying the B787 Dreamliner for Air New Zealand. He flies to Asia, Hawaii, South America, and Australia. He told us: “It’s been an awesome career which has given me a great lifestyle. I’m very
Amberlin Biegel of Alberta, Canada sent us this delightful video she made of her family milking their goats and making cheese. The family has around 70 goats (over 20 of which they milk) and one milk cow. They do all their milking by hand! Amberlin is only 19, but, before she made this one, she had already made several videos of her family singing and
Growing Up Tim: I grew up in a family that grew just about everything and preserved what was needed for the winter. My grandparents on my fathers side, made just about everything they needed. My grandmother, as I mentioned before, grew up on a self sustaining farm in Macksburg, Oregon (a small farming community in the northern part of the state). My grandfather grew up
Melissa and Peter Martin have been raising goats and growing their own food for over 26 years, ever since they discovered that one of their 4 children couldn’t digest cow’s milk. A neighbor gave them some of her goat’s milk, their daughter drank it successfully and that was the beginning of a new life for the family. They immediately bought their first goat. Now the
This summer, we posted an article (Using Wildflowers In/On Your Cheese) with pictures of Terry Dinnan’s fabulous goat cheeses. He uses herbs, like sage, instead of ash to create lines of color through his cheeses. He told us he is as interested in how things look as in how they function. This must be the reason why everything he makes is beautiful. His cheeses: I’m
Marc Freshman is the official cheesemonger for our 2016 Cheese Give-A-Whey which starts March 1st. Every time you place an order with us, you will be entered in a drawing for a pound of cave-aged cheese from Murray’s. Marc will be choosing the cheeses we give away and telling us why he chose them. Marc is right in the middle of the action at Murray’s.
We recently did an article about Kate Johnson’s cheese making certification program at The Art of Cheese in Longmont, Colorado (click here). In it, we mentioned that Kate has awarded 3 of her students with her Platinum-level certificate, the highest one. It means that these cheese makers have completed a certain amount of classes with Kate and have achieved the highest level. Kate had “An