Monthly Archives: June 2015
This weekend marks the 239th anniversary of our country’s Independence and what better way to celebrate than to come tour a little Creamery at the Polson Bay end of Flathead Lake? After a fabulous day of parades, BBQ’s and fireworks, a natural progression is a desire to see how solar power can pasteurize milk and turn it into fabulous cheeses.
That’s what we’ll be doing on Sunday, the 5th, from 10-4. Joe is already reviewing his notes and getting ready to thrill folks with the amazing story of cheese making and solar energy. I’m always secretly hoping someone comes up with a question he’s not answered yet before. From there, it’s down into the vault to see the cheeses up close. There’s something about seeing several hundred cheeses all hanging out together breathing and ripening up into something tasty. Once back upstairs, it’s time for sampling. We’ll have the full complement of cheeses. Four kinds of curds – natural, cold smoked, garlic and wasabi, our aged cheeses – Doorstop (natural), Wisp o’ Smoke, Hoppin’ Mad and Galiki (our new roasted garlic nib). We’ll also have the latest in our repertoire, Doc Arnold’s Notzarella.
A few surprises we’ll have at the Open House….. Smoked Notzarella and, still in the Vault and yet to be checked for readiness, our white truffle Gouda. They are currently 6 months old so may not be ready. We only made 20 wheels so it will available only at the Creamery. Once it’s ready, that is! Finger’s crossed that it’s sooner rather than later!! Right now would be perfect.
What every you do this Independence Celebratory weekend (still pushing for a visit if you’re in the area…), may it be joyful, safe and full of wonderful memories!
Cheers, Wendi and Joe
PS – fireworks photo, found on our Chamber of Commerce site, courtesy of one of the many spectacular photographers who reside in our tiny town!Posted in News |
As with everywhere, it’s summertime here in our little Northwest corner of the world where outdoor dining is one of our favorite activities. Our latest cheese, Notzarella (our version of that Italian staple with the similar name) is ready just in time to capture all the delights of al fresco cooking. We are fortunate enough to have two friends with outdoor pizza ovens and don’t we all delight in testing out the Notz!
It does everything you want a mozzarella to do but with a higher butterfat content, it’s just that much more luxurious on a pizza but let’s not just go for the obvious, with all the marvelously fresh produce you can find at your local Farmer’s Market, why not chunk it up and add it to your salads, stir frys or top your baked kale chips. Kale Nachos, if you will. Or how about stuffed mini peppers. Pop them in a hot oven till they just begin to soften and you’ve got a spectacular hors d’oeurve that is easy to make, easy to take and just as easy to feast upon. Even more decadent? Add a little jalapeno jelly to the tops. Talk about a show stopper. They’ll be the first plate emptied at any gathering. Thanks to Daniel P. for that yummy addition to our summer get togethers!
However you use your cheese, let us know, we’d love to add your recipe to our repertoire of tasty ways to enjoy our tasty cheeses.
So happy summer and happy eating from your Polson cheese makers!
Joe and WendiPosted in News |