Tag Archives: Follow your 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 | Leave a comment
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 | 3 Comments
From well before we had a website, one of our goals was to blog about the process of each of the batches of cheese that we make. Those darned good intentions always seem to be put on the back burner while more pressing tasks (such as making the cheese, or cutting and packaging, or you get the idea, you’ve got such lists) take precedent. Well since we’re at the beginning of next year’s cheese makes, it’s high time I jump in and start the process!
While I have absolutely no idea if anyone will read these or, indeed, be interested in learning the minutiae of their recently purchased cheese, I will, regardless, begin the endeavor.
Let’s start with some background. Around this time last year, we began naming each batch of cheese either with the name of an event, say, our youngest daughter’s birthday or just what was summing up the week. That would be the first one named, ‘OW’, for when Joe tweaked his back and really didn’t want to be a cheese maker that day.
So the plan of this blog is to give you, lovely reader and cheese fancier, an idea of the entire process of said cheese from the weather the cows enjoyed/endured/ignored in the days prior to milking, to the process of the make and beyond to the curing room and anything interesting or odd that happens along the way till it is brought up from the vault, packaged and finds it’s way into your hand. Each blog title will begin with the batch number which you can find in a couple different places on your cheese, the easiest being on the center bottom of the bag.
We look forward to any suggestions, questions or ideas you might have to make this a more helpful page!
Cheers, Wendi and Joe
Posted in Cheese Database | Tagged Follow your cheese | 1 Comment