Woo Hoo! We have survived May and, already well into June, we seem to be getting the hang of all the new Markets we’re attending. With two weeks of our full 6 market schedual, plus a cheese make behind us, we are really testing our stamina!
Last Monday morning started at 5am with a run down the valley to the dairy – we were nearly out of curds! – and will end with a lovely time at the Bigfork Village Market. The new space in the lot in front of Bookside Yard is turning out to be a perfect venue for a Monday afternoon/early evening out. The music is out on the grass next to Brookside Yard, who specializes in locally produced libations and the market is collected together for ease of wandering and the atmosphere is relaxing and energetic all at the same time.
Tuesday we’re back in the high energy bustle of the Whitefish Farmers Market. The park in front of the Train Depot has been re sod (and can I say how weird it is NOT to have the lovely brick building that was on the SW corner there!! Thankfully it was moved rather than demolished. First the pond and now the building!) and is currently partially closed off but I understand it should be freed up for the market to spread back out to it’s natural shape in July.
Wednesday is when we usually make cheese – well, every other week – along with cutting and packaging aged cheese as needed for the coming week. I’ve come to think of it as our mid week week end as we don’t have any markets.
Thursday is our other usual (as needed) cheese make day along with the new Ronan Farmers Market. Out behind the Visitors Center, just off the Highway, we’re in lovely grassy area with plenty of room to park, stroll and enjoy. The hours are currently from 4-6pm but as we get both the vendors and customers used to us always being there, hoping to extend the hours to 7pm – possibly around the Summer Solstice. One of the beauties of the market is the commanding view of the Mission Mountains and quite a bit of avian activity in skies above with the proximity of the Pablo Reservoir. There were three bald eagles zooming around, low and close, last week!
Fridays we see double duty as Joe does the morning shift at the Polson Farmers Market and I head down to Missoula in the afternoons for deliveries and then end up at the Mission Falls Market in St. Ignatius. The Polson Market is as active and varied as ever with each vendor spot booked and a hefty waiting list of creative and amazing people ready each week to make sure the place is full! From plants to produce to new and reclaimed art to food, there is something to delight the eye, senses and stomach at each step. (Did I mention the pastries, coffee, honey, chocolate, breads, uh hum, cheese?) The Mission Falls Market is in it’s second year and is going strong. There are quite a few vendors there that you’ll not find at other markets along with some of those of us who feel the need to stretch out and be a part of just about everything. A couple stand outs at the market for me are the kid’s corner, where younger folks are encouraged to be creative and sell their products courtesy of the market. There is an amazing crew of Junior Entrepreneurs at work there and room for more! My second standout is, again, the view. Stunning.
Saturday mornings you’ll find Joe in his familiar place up at the Kalispell Market. It has really grown into the newer location at the College, moving and adapting as the school grows. Happily, the customers don’t seem to mind much and keep Joe busy. I can be found at the Creamery where it can almost be as busy!
Sundays are a little slower for us, what with no markets to attend and just being open at the Creamery. We had thought of participating in a couple of the Seeley Lake Markets but, alas, it is not to be (and I’d rather not go into the whys and whatevers here) so you can find us here in Polson getting odd jobs done and handing out samples.
If you’re in the area, come by for a visit or perhaps we’ll see you at one of the markets. Either way, hope your summer is going swimmingly! Cheers!
Here’s what we’ve gotten ourselves into from May to October:
Creamery open Monday – Saturday 10-5, Sunday 10-4
Monday 4-7 pm Bigfork Village Market Tuesday 5-7:30 pm Whitefish Farmers Market Thursday 4-6 pm Ronan Farmers Market . with an occasional Thursday 5-7:30 pm Columbia Falls Community Market Friday 9-1 pm Polson Farmers Market Friday early afternoon Missoula deliveries Friday 5-7 pm Mission Falls Market in St. Ignatius Saturday 9-12:30 pm Kalispell Farmers MarketPosted in News | Tagged artisanal cheese, cheese, handmade cheese, local cheese, montana, Montana cheese, Polson |
Market season is looming large here at the Creamery – holy cow! 2 weeks from today!! and thoughts have turned to getting back into the routine of ‘the week‘ and we realized that perhaps it was time to branch out into some other locations.
We tried and failed to add a 5th market last year after realizing we’d have 2 days a month that we could make cheese. OK, well, that won’t work.
This year, we’ve been blessed with some assistance and so decided to not just dip a toe but to jump into the market pool!
To do this, though, one of our core markets would have to be given up. The answer was easy for me – which one did I have to get up at 5am for. Ug!! So apologies to the lovely folks in Missoula as we will not be at the Saturday Market this year BUT we will still be doing deliveries SO proposing we set up a Friday mid afternoon time and location for meeting and cheesing. Please email me (so I can keep track) at email@example.com and let me know your feelings on this.
Here’s what we’ve gotten ourselves into from May to October:
Monday 4-7 pm Bigfork Village Market Tuesday 5-7:30 pm Whitefish Farmer’s Market Thursday 4-6 pm Ronan Farmer’s Market . with an occasional Thursday 5-7:30 pm Columbia Falls Community Market Friday 9-1 pm Polson Farmer’s Market Friday early afternoon Missoula deliveries Friday 5-7 pm Mission Falls Market in St. Ignatius Saturday 9-12:30 pm Kalispell Farmer’s Market
We will also be doing a couple of the Sunday morning Seeley Lake Farmers’ Markets – dates yet to be determined – AND The Tailing Loop Winery in Evergreen/Kalispell is looking into doing occasional Sunday Market as well.
Locations for markets as well as anything else we’re doing can be found on the Calendar page.
Along with the Farmers Markets, the Creamery will move to summer hours on the 20th of May.
Monday – Saturday 10-5, Sunday 10-4
Come see us this summer. We’ve added a couple reminders to visit.
Boy Howdy, I think we jumped into the deep end! Good thing we can swim!! Cheers and have a spectacular summer!
Wendi and JoePosted in News | Tagged cheese, Farmer's Market, montana, Polson, solar power |
Somehow we have managed to find a home for every piece of aged cheese we have leaving us busily making and replenishing the vault with loads of lactic treasures!
For now, ordering here on the site is going to be a little on the “nope” side. It’s probably going to be at least two months before we have anything ready to cut. Calling to see how things are going is always an option – 406-883-0343 – and we do have our fantastic feta (which we can’t mail) and versatile and every tasty curds and Notzarella (which we can mail – if the weather is cool). We’re here 10-5 Monday through Saturday Montana time.
Some of you may have gotten a test piece of our latest experiment. If you did, please be a thorough with your feedback as you can! If all goes as planned, we may have a new tasty treat to offer up next Summer.
For now, though, these two little cheesemakers will be taking the long weekend off to refresh, rejuvenate and eat lots of other folks’ cheese. No really, the drawer is full of all sorts of lovelies that need our attention. There might even be a tiny chunk of one of our own in there.
Happy New Years, dear ones. Thanks for supporting our tiny yellow Creamery by the Bay even if it’s only in reading these words and perusing the site. 2017 has a long year but bright shiny 2018 is right around the corner filled with new adventures, new friends and loads and loads of cheese!Posted in News |
From our Creamery to yours ;o), and however you celebrate the Holidays (we try to celebrate as many as possible!!), we would like to wish you a safe, loving, magical season!
Cheers! Wendi and JoePosted in News |
Boy, but the cheese is flying out of the Creamery! We are down to the last 5 sampler packs (yup – I have 5 pieces of Wisp o’ Smoke left) and then we’ll just have Doorstop and Galiki (and we’re not sporting many of those either!!) SO, your best bet for seeing what we still have would be to give me a ring (and I do mean on the phone – old song reference) during business hours 406-883-0343 and we can talk cheese. Do still have Bison Salami, Fat Robin organic Flathead Cherries and Dobson Creek Coffee to make those loved ones feel extra special when they open your gifts. I even have a few of the hand carved locally made cheese knives. Just not much cheese. Cheers and may all the best of the Season be upon you. Or something like that!Posted in News |
Doorstop and Wisp o’ Smoke are back again! Until I get the Market Page updated, please give me a ring and we’ll talk Cheese gifties. I’m also putting some Cheese and Bison Summer Sausage packages together. Just imagine that with our roasted garlic Galiki…….magnificent! A great big Montana hug, right there in a box.
406-883-0343 Talk to you soon!
Posted in News |
Woke this Tuesday morning to a delightful message from a customer who ordered our cheese for the first time. She got a sampler pack of 4 cheeses. This is her review.
Finished the cheese I’m embarrassed to say. Two of us in three days.
OK, I shared some.
It’s gone. Just like that. We put it on our salad last night and tonight.
Had it with summer sausage for an appetizer.
Ate it in a taste test that went on longer than needed just to be sure.
I’m depressed now. It’s gone.
Posted in News | Tagged cheese, Flathead Lake Cheese, Follow your cheese, Local food, Montana cheese |
So what started out as a tiny innocent idea of creating a middle school style morning announcement report as a way to start each of our busy summer mornings has somehow found a way of transmogrifying itself into something, well, quite different. All are the first take, one chance to get it right kind of filming. Here’s the first one, where, I seem to have forgotten to 1) – introduce what exactly I’ll be up to all summer and 2) – say the name of our business fully. Yeesh – what a momentous start. https://www.youtube.com/watch?v=xbpAzZy49MM
You can follow the daily zaniness either directly on Youtube https://www.youtube.com/channel/UCWTX0IJ2cCfGbTC_m4Iy9lw or on our FB page https://www.facebook.com/Flathead-Lake-Cheese-87330205347/ if only to get your laugh for the day.
**Please note the author thought she had posted this last May….May!! Good grief, where does the time go (and who is in charge of this website!!)
***Please also note the the above antics will continue with the start of the new Farmer’s Market summer season in May. We (that would be the Queen’s We) are taking a much needed hiatus from the limelight during the Missoula Valley Winter Market Season. Well, I can’t vouch that there will be NONE till then so best keep a lookout! CheersPosted in News | Tagged cheese, Farmer's Market, Flathead Lake Cheese, Follow your cheese, Montana cheese, morning report |
Hard to believe we’ll be starting our 5th season of Farmer’s Markets in a scant two weeks. This shot is from our very first market, complete with nearly no identification (or really much of an idea of what we were getting ourselves into.) We had been official for a month and a half and only had curds and feta to sell that first season as our wheels ripened down in the vault. I love the expectation shown in the photo of myself, Joe and our friend Daniel at the Polson market….”will this work out or be an absolute bust?!?” Happy to report it worked out.
With a market under our belts, felt a little under control the following day at the Artisan Market held at the lovely Cottage on Main.
We had a few weeks of just the two markets a week before the big test – the market in Whitefish began. Towards the end of that first season, the Kalispell Farmer’s Market was added to the mix.
What a first six months Flathead Lake Cheese had!
Sadly, The Cottage closed but that opened us up to the markets in Kalispell and Missoula on Saturday mornings.
to new ones
to really large headed folks.
Polson Farmer’s Market on Fridays from 9-1, on 3rd and Main starting on the 6th of May.
Kalispell Farmer’s Market on Saturdays from 9-12:30 at the college, South lot starting on the 7th of May.
Missoula’s Original Farmer’s Market on Saturdays from 8-12:30 at the north end of Higgins at the XXXX’s also starting on the 7th.
Whitefish Farmer’s Market on Tuesday evenings from 5-7:30 at the north end of Central Ave starting on the 31st of May.News | Tagged cheese, Farmer's Market, Follow your cheese, Local food, Montana cheese |
One of the joys of our cheese is the lack of processing chemicals. It can also be a hindrance as the cheeses continue to ripen and loose moisture. While still fabulously tasty, they become a touch unruly in the cut into a wedge department. For these few cheeses we had, an alternate delivery was needed. Enter, the home cheese shredder which, if you’re just doing a cup at any given time, works wonderfully BUT several wheels at time causes their quick demise. I think we went through two or was it three. At any rate, the quest for a commercial grade shredder was on and we thought we had hit pay dirt!
Joe found a dealer with just what we needed and, more importantly, in our price range! He gave it to Joe to take back to Creamery and test run before we purchased it. It was perfect except for the gigantic size of the grate. It was perfect except it’s no longer made and parts aren’t available. Or even made. Drat! Many phone calls back and forth are made with the dealer to confirm this and to set up a meeting to return his property.
Back to the shop we go in the hopes that another miracle could be unearthed in his warehouse. Nope. Nothing. But wait, there is this slicer thing he just go in. It could work. Duct tape removed from the ‘cord fix’ in back, Dito Dean looked a little more promising. With his merchandise manual in hand, we find grating wheels of different sizes can be ordered but it would be costly AND take several days. Joe suggested while we wait, could we plug it in and hear how it sounds? After many embarrassing attempts at different outlets (looking for one that “works”), the machine is brought in to the showroom where it was confirmed to be dead. By this time the shop owner is completely done with us. Joe innocently asks how much he’d take for the machine as it stands. “Just take it. Go” We promise to return with cheese. “No, don’t come back”. Our welcome worn away, we left with a mess of metal and a challenge.
Always up to repair, Joe set off to replace faulty fixes and broken parts, recreating it’s poor damaged feet and even finding the grate wheels at a far more reasonable price. Before I knew it, it was time to test out our latest member of the team. In mere seconds, the job was done! Well, as long as we have cheeses that need grating, we’ll be offering it and it looks like we’ll have plenty. In the Doorstop, Wisp o’ Smoke and Galiki this spring. We tried a new polymer coating that just isn’t what we’re used to and have a few batches that aged far faster than we’d planned but that’s another story.Posted in News |
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