The Cheese Years
Steve constructed a straw bale insulated, radiant-cooled cheese cave as a test, while Karen devoured cheesemaking books and attended workshops with legendary cheesemaker, Peter Dixon.
Still a full-time mom, full-time cheesemaker, part-time dairy farmer, retired quilter and with breadmaking put to rest for while, Karen busied herself with the creation of four farmstead cheeses. The eclectic herd: a motley crew of Normandies, Jerseys, Ayrshires, Holsteins, Belted Galloways, Brown Cows, Guernseys and every cross in between were milked seasonally in the mornings by Steve. The warm raw milk was pumped directly into the make room fresh and without a cooling process. The cheeses were named after dances: Bouree, Sarabande, Menuet and Lindy Hop. The dance was inspired by the kicking up of heels by young heifers when first sent out to pasture.