Young’s Farmstead Cheese Update
An update — the cheese making equipment is on the way. We have a cheese making vat and related equipment coming from a Netherlands company. We looked for a long time at domestic equipment, but at the the European equipment looks to be elegant and efficient and will help us make delicious farmstead cheese. It fits in a smaller space and looks to be energy efficient the way we plan to use it. After all, cheese makers in Europe had been at it for a few hundred years before our country even got started!
All the rest of the equipment — lab equipment, walk-in cooler, water boiler, display case, and so forth are either here or due to arrive in the next two weeks (and was sourced in the US). We plan to have the equipment all installed and ready for production by the middle of June.
The first cheese types we will make include fresh cheese curds, cheddar cheese, colby cheese, and Jersey jack cheese. The curds, colby and jack cheese will be first up for sale as they do not require much, if any, aging. The cheddar cheese will be ready by about Labor Day this year.
The Young’s Farmstead Cheese we make will be fresh milk 100% from our own Jersey cows. We do not treat our cows with rbST. Though no significant difference has been shown in the milk from treated and non-treated cows, we know our Guests expect us not to use rbST.
The Young family looks forward to this venture and can’t wait to start sampling our very own Young’s Farmstead Cheese to our Guests to get feedback and ideas.
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