1. Posted on December 16, 2009

    After the heavy dose of production days in November, this month is weighted mostly towardaffinage(taking care of the cheese as it ripens) and marketing. Each Friday and Saturday of December I’ve been out to one of our vendors for demonstrations, wrapping up this weekend. First was Surdyk’s and the Saint Peter Co-op, and last weekend was The Wedge and Lakewinds in… Read More »

  2. Posted on December 9, 2009

    They cancelled school today, which means, in Minnesota, there is serious weather. I was planning to go to the dairy this morning. Normally, I like to test the nasty conditions, and press on regardless, but I woke from a startling dream of the truck getting blown off the road. I’m not much for superstition, but with the winds blowing as… Read More »

  3. Posted on December 1, 2009

    What a month. My last post, over a month ago, ended, “Head down now, into ‘holiday’ mode”, and that is precisely what occurred. I made more cheese, by a fair margin, than I’ve ever made before. One week, to shoehorn family obligations into the mix, I made two large batches on subsequent days. I’ve promised somewhere along the way to… Read More »

  4. Posted on October 26, 2009

    From what I understand, the weeks between Thanksgiving and New Years Day will be our busiest time of the year, so I’m in the midst of ramping up production to meet demand. And, speaking of demand, there are some new places to find our cheese. Pairings Food and Wine in Minnetonka & Grass Roots Gourmet in Minneapolis are our newest vendors. Pairings is… Read More »

  5. Posted on October 22, 2009

    I did not really cry, except inside. But, I did spill a lot of milk: 100 gallons to be precise. Yesterday started like any normal cheesemaking day; to the dairy and back, then pumping the milk into my vat. And then something abnormal happened. I gently pasteurize my milk. By law, any cheese that goes to market before sixty days must be… Read More »

  6. Posted on October 18, 2009

    We’ve been getting some attention lately, all of it welcomed. This article appeared in the Mankato Free Press today. Getting it right when making fresh cheese is a combination of art and science. Keith Adams works with precision inside a small production facility in Mankato’s Old Town as he tries to perfect the Camembert-style soft cheese he began making last… Read More »

  7. Posted on October 7, 2009

    Note: This is a guest post by Mike Nolan – a re-print from the Ask Better Questions Blog. My friend Keith Adams started a small, organic artisan cheese company this year. I remember the day he broke the news to my wife and I that he wanted to make cheese. It was over a glass of wine, in my kitchen,… Read More »

  8. Posted on October 7, 2009

    I found out on Monday that our cheese was voted the number one pairing with the St. John Reserve wine from Morgan Creek, site of the annual Great Grape Stomp. I’m sure being the most local of the region’s cheesemakers present didn’t hurt. What a nice honor from the good people of the St. Peter Co-op. Also, I will be… Read More »

  9. Posted on October 3, 2009

    I will be at the “Say Cheese” event at The Great Grape Stomp at Morgan Creek Vineyards in Cambria this afternoon. Not the greatest weather today, but a little wine might help. Look for an article in the Minneapolis Star Tribune Taste section this Thursday. On Friday, our cheese will be a part of an event honoring Lucia Watson of… Read More »

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