Artisan Cheese On The Farm: Episode 6

Artisan Cheese On The Farm: Episode 6



this is a lot of work it really is I think that someone has to understand just how much work it is it's the hardest job I've ever had in my life and I've done some hard ones the Geo Trick him is what grows in first in his head she's really his primal energy it's about as primal of a food as you can get think of it you know comes from grass grains plants transformed through an animal it's probably the most primal one of the most powerful foods there are that's really all right advocate accord the farmstead cheese comes from somebody's heard on their own land and the cheese is made on their land and so everybody's going to come up with a distinctly different product and so the cheese's now have character and you're not going to find same old same old this is Monterey Jack this is Colby does it you know and so every farm is turning out really unique products and you can tell just by the taste of it with every cheese pretty much every cheese has a story attached to it and it's really nice when you know the farmer and you can give a little background insight into that watch hat Bobo when you taste hats product she's been accused of mixing cow's milk into a product because it is probably the most uncoated goat cheese you'll ever taste and no it's pure goats and if you see the way she takes care of her animals which you will everyone is a pet and you've never seen such well cared for goats and I know that has a lot to do with the superior quality of the milk and you can taste it you can do when goats are shoved into a bond and they're breathing barnyard smells and whatnot it definitely comes through in the milk I swung by there and just dropped off a few cheese is to him and at that point he thought that maybe goat cheeses were not too much the buddy wanted because he said that they were to plenty meaning to dry and when he tried him no it just completely won him over their friends at this point you know they're not just you know my contact in Portland I sell cheese to their friends and pretty much that's kind of the way it gets anyway actually close Alan Suzie your sisters their mother was April hungry babies already I really enjoy the animals all the goats her name we have flutterby and kazoo or the oldest and then we have Bijou Minerva lost dragonfly last year's we have mimosa and mini-me and tutus mayfly dragonflies I mean we have there's 50 goats out there they all have a name but yeah they all have their names and each year you know we have to go through and figure out what we're going to name the kids like all those little brats out there on the rocks right now they're out there having fun it's a trial and error process mostly you know you just have to really pay attention to detail if you have to have a really good milk what makes really good cheese is really good milk and that's the bottom line and how do you get really good milk you take really good care of your animals and you make sure your milk is clean you really want to have just perfect conditions you want to have lots of airflow and you want to have clean animals and clean bedding and clean milk how are you guys doing look at you you're growing your mold already yay the biggest challenge is having enough time to do it all it's really hard that way the days are really long you know they're longer than I would have ever dreamt they could be and I'm older being older makes a big difference you know when we first started out with this I had lots of energy and I don't have the energy that I had back then when you're up at 6 o'clock and you're not going to bed until 2 or 3 o'clock in the morning it's tough it gets tough and it gets to a point where you're thinking oh let's sleep that's what I think it's just really marvelous to see so many people interested in the whole cheese process and it's people from every walk of life but unfortunately none of them have shown up with a pitchfork coming the barnum some of them did say they would it grows on the outside and it starts setting up probably within about three days of having it in the forms and then it dries down some and then it ripens you can see the ring here where it's the distinctly ripen eventually this will go all the way to the center and it'll just be really creamy with the Siletz River drums oftentimes those are just so creamy once they're ripe that you just cut the top off and then you can spoon it out and it's like oh my god it's good it's got just the real thin layer of ash and the real thin layer of the mold going in so far hmmm every time somebody tries a cheese and their face lights up it's just not so rewarding I mean it's just like wow oh wow we gotta wait for find some really red ones did you find one good job we are picking strawberries for fruit kebabs for Father's Day so we decided to get some fresh berries two days in the bucket I don't really like very picking when I'm pregnant but otherwise it's not so bad because these strawberries goes pretty quick but I do enjoy the strawberry jam the rest of the year all right we're getting some good ones shake shake off the excess and that's how we got started with this thing was the competition kind of made it people curious about what we were doing and they wanted to get a taste of it they want to know if we could do it mass quantities and stuff so I just kind of just snowball from there ah

19 thoughts on “Artisan Cheese On The Farm: Episode 6

  1. BELLO VIDEO , ME GUSTARIA TENER UN RANCHO COMO ESE .
    LAS MUJERES Y LOS NIÑOS DE ESE LUGAR SON BELLOS TAMBIEN .

  2. I saw another woman do it. Put a piece of cheese in her mouth while working with cheese. The place is very unsanitary. It should be banned from selling the cheese..

  3. I'd never eat the cheese made by the place. The woman cut a piece of cheese and placed it in her mouth and wet her hand with her spit. Only I'd never know what filthy things the cheese making employees do. The more videos I see the more I do not want to eat dairy products. .

  4. @Anavengertg Your comment has no purpose. In other words get a life. Consider working for Pat Morford and her scary daughter.

  5. @attemptingtobehumble They got no exercise. They were overweight and spoiled. Their hooves needed trimming and I repeatedly asked them if I could do it and they only wanted me to milk. They fired me because of that my persistance. I've since gone on to trim many hooves, successfully.

  6. I worked at this farm for 2 months a year ago. I have never been treated so poorly as an employee in my life. The cheese was good, yes, but I was told I could learn to make cheese but never got to step in the cheese room. All I did was milk the goats, and I must say machine milking does not equal happy goats. Trust me, I was on a goat farm in Israel prior to this farm and we hand milked 3x as many goats as this place. THAT was an enlightening experience. River's Edge Chevre was hell.

  7. mmm, goat milk lol … why not dog milk? … or cat milk? … or human milk for that matter? … milk is gross and only appropriate for infants … will humans ever learn to wean themselves?

    "their mother was april" says the chubby lady … but was april allowed to nurse her babies for as long as she as supposed to? … if she was, there would be no milk left over for humans … and what happens to the male babies? … killed because they will never have milk to steal …

    what a nasty business

  8. My eldest daughter is lacto intolerant. We only give her goat's milk now. It's been a life saver for us and even though it's more expensive, we never worry about waste because she will finish every pint we purchase for her. We've chosen to not use Soy because we wanted something with as few added ingredients. Go Goats!

  9. Most people who are lacto are allergic to cow's milk–particuarily anything that hasn't been aged for atleast a year (aka most of the items available in grocery stories). Try some goat, sheep, or 2 yr+ aged cow's milk cheese the next time you go to the grocery store.

  10. Just because a cheese has annetto doesn't mean it's fake. Actually most fake cheeses have food colorings in them, not annetto.

  11. WHEN U R READING THIS DONT STOP OR SOMETHING BAD WILL HAPPEN MY NAME IS SUMMER I AM 15 YEARS OLD i have BLONDE HAIR , SCARS no NOSE OR EARS I AM DEAD IF U DONT COPY THIS JUS LIKE FROM THE RING COPY N POST THIS ON 5 MORE SITES OR I WILL APPEAR ONE CREEPY NIGHT WEN UR NOT ExPECTING IT BY YOUR BED WITH A NIFE AND KILL U THIS IS NO JOKE SUMMET ING GOOD WILL HAPPEN TO U IF YOU POST THIS ON 5 MORE FLASH BOXES

  12. Im only 16 but When I grow up I want to tour my native Europe sampling the best cheese and bread..lol..not joking great video

  13. En 1997 una chica llamada lauren, estaba caminando en un bosque,despues desaparecio de repente nunca nadie la encontro hasta el 2000 cuando otra chica llama Mary encontro su cuerpo y unas marcas en su pecho decian: no era lo suficiente hermosa" y ahora que haz leido esto ella aparecera en tu espejo diciendo que no eres lo suficientemente hermoso y te matara!(por cierto la chica llamada Mary murio poco despues)Para poder salvarte pega esto en otros 5 videos.ESTO ES CIERTO

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