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.
No, really.
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!
