Young's Farmstead Cheese is Underway!
We made our first batch of Young’s Farmstead Cheese on Wednesday July 8th! It was a 140 pound batch of Jersey Jack cheese. Jersey Jack is our version of Monterey Jack cheese, a mild cheese great for snacking and on sandwiches.
We’ve also made several batches of Colby, and Jersey Pepper Jack cheese – which is the Jersey Jack cheese with diced green, red and jalapeno peppers added. We’ve also made some fresh cheese curds for home snacking. The kitchen crew is working on the recipe for battered and deep-fried curds as a side choice in both restaurants.
We’re calling the fresh curds ‘squeakers’ because they squeak when you chew them. It’s hard to describe, but you’ll see what we mean when you give them a try. Squeakers are great for just snacking and are tasty on salads, soups or even right on a sandwich.
Both of our restaurants are already using the Jersey Pepper Jack cheese on various sandwiches. By the end of August, all cheeseburgers will be made with Young’s Farmstead cheese.
We’ve made a few batches of cheddar cheese. The Cheddar cheese has to age a minimum of 60 days so we plan to have it for sale by mid October! We look forward to sampling Young’s Farmstead Cheese to our Guests!
We've received good feedback so far from our Guests -- mostly good, but there is room for improvement. It seems each batch of cheese we make we learn a little more about the art of handmaking cheese. So far, Mike and Stuart have made about 2,600 pounds of cheese! A great start to our newest enterprise.
Please let us know what you think -- we aim to make the best cheese we can with 100% of the milk produced by our cows on our farm.