Category Archive: Cheese

  1. Posted on January 23, 2015

    Craig and I had the honor of accepting a Good Food Award for Bent River a few weeks back in San Francisco. The Good Food Awards began five years ago. Founder Sarah Weiner wanted to recognize small artisan producers who not only made good things, but made every effort to source ingredients in an ethical, thoughtful, and humane way. Sarah… Read More »

  2. Posted on April 1, 2011

    I’m pleased to announce a new addition to our roster, Fromage Blanc. It’s a fresh cheese that takes about a day to make, but can then be enjoyed immediately. Some people compare it to a lighter version of cream cheese, and there are definite similarities. For me, it’s a blend of cream cheese, yogurt and creme fraiche. There is the acidic tang common… Read More »

  3. 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 »

  4. 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 »

  5. 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 »

  6. 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 »

  7. Posted on July 17, 2009

    Well, at least it appears that the waiting is over. And forgive my lack of posts, but anything prior to this would have been equal measures optimism and anxiety. Not pleasant reading. This past Sunday, I had a half-size wheel of cheese, produced on June 17th, that had sufficiently ripened for tasting. At a small gathering of friends, I unwrapped… Read More »

  8. Posted on May 25, 2009

    Please forgive me for such a lengthy pause since my last post. I’ve been on a fairly predictable schedule for the past month, and each week gets a little more manageable time wise. The joy in doing this for a living has not fallen off a bit. As the cheese got closer to ripeness, however, the fear demons began to… Read More »

  9. Posted on April 27, 2009

    There is actual cheese at Alemar Cheese. My make today went really well. Even though it was a thirteen hour day, I felt energized throughout, especially once the cheese made it into the molds. I plan to post a full description of the cheesemaking process, but not tonight. After I finished cleaning up, I spent a few moments just staring… Read More »

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