Everyone, meet Jennie! If you have taken a tour in the new shop or sampled some of our cheese in a grocery store, she has probably already made you smile at least a few times! This lady has been a constant source of encouragement and joy in the shop. As soon as she walks in you can tell she really cares about people and puts their needs above her own. Every time. Though we don’t see her as often as we would like, she’s always there when we’re in a pinch. As much as we possibly can, we’ll never let her leave completely! Jennie Pickens What is your role at the Cheese Shop and how did you come to be here? A couple of years ago when the new Cheese Shop was getting ready to open I heard that they wanted to hire some holiday help. I go to church with John and Ruth, so I told her I was interested. Once I got started, I didn’t want to stop! She hasn’t been able to …
“He said he would be in the house for dinner by 5:00, so according to farm time, I will have it ready by 6:00.”
The one thing I wish I could tell more people about is to go straight to the source when you have questions about where your food comes from, or how it was raised. Ask farmers! Go and visit a farm!
Typically a cheese will let you know loud and clear if it has gone bad. However, scent can be deceptive because certain cheeses are so stinky you may feel like it has turned right from the beginning!
He would be the last one to verbally tell you how much of himself he pours into his farm, but look at his hands, they’ll do the talking.
Don’t let the manure and dirt fool you, this is a GOOD life. We see God’s faithfulness demonstrated each and every day. We can never thank Him enough for the way He has provided for our family.
Where did we leave off again? *Reads past blog, laughs at my own jokes.* The last thing we did was admire the “cheddaring” process, which is fusion and stretching of the curds which causes that beautiful strength and elasticity. At the tail-end of that stretching and stacking process, we start to check the acidity levels of the cheese. Too low of a pH in the cheese can cause bitterness and an acidic taste. Too high of a pH level can inhibit the flavor intensity and gives ground to odd flavors. The pH at this stage also affects the texture of the cheddar further down the line. So how we check the acidity levels is MAGIC. Some people may try to tell you that its “math” and “science,” but friends, don’t believe them. Don’t be swayed by their over-simplification of a divine process. HAH. Just kidding, it is like super sciency, I just understand literally 0% of it. You guys are probably wondering, “why is she trying to explain something she knows absolutely nothing about?” Good …
Hi, my name is Marlies and I am here to tell you that the best way to work a hairnet is with some unruly eyebrows and a sarcastic look on your face at all times. It’s awesome because then no one wants to talk to you. People, it is impossible to take someone seriously when they look like a cupcake. But apparently, we are into “hygiene” and “food safety”, so I endure this every day for you. You’re welcome. Since I can hardly get myself to work on time when I am scheduled at 7am, the probability of me getting up two hours earlier to document the earliest steps in the Cheddar-making process was slim at best. You didn’t miss much, I promise. I was like, “I could get up and get them a picture of milk sitting there doing nothing, or I get two more hours of sleep.” So this is what happened when (hopefully) all of us were in dreamland: a) Pasteurization of 1250 liters of milk. b) Starter (a low-key word …
There are a few universal laws every cheese lover should know. From the caring of cheese to serving it properly, here are a few points to keep in mind next time you bring some delicious cheeses home to enjoy!
This is all a part of the process to help us best manage our land, provide quality feed for our cows, and protect the environment.