by Christina Kurniak | Sep 30, 2025 | Uncategorized
Many of our customers ask why we can’t provide exact numbers for items such as milk protein content or fat in our cheeses, yogurts, kefirs, and total dairy. The answer is simple: we make traditional dairy the old-fashioned way, by hand, using whole organic sheep milk...
by Christina Kurniak | Sep 25, 2025 | Uncategorized
Milk is meant to be a fresh and perishable food. In its natural state, milk spoils within days, which is actually a sign of its vitality. Fresh milk straight from the source (like a mother’s breast milk) contains living nutrients and immune-supporting components. For...
by Christina Kurniak | Sep 23, 2025 | Uncategorized
Cheese aging is an art that has evolved over thousands of years, but new techniques occasionally emerge claiming convenience or cost benefits. Lately, we’ve been hearing about plastic-wrapped cheese aging – sealing cheeses in plastic during maturation instead of the...
by Christina Kurniak | Sep 19, 2025 | Uncategorized
We’ve been making Tommette de Brebis for years now – in fact, it was one of the first soft cheeses we dared to try after establishing our sheep dairy. Yet, even with all that experience, this little cheese continues to surprise us. I remember the very first successful...
by Christina Kurniak | Sep 16, 2025 | Uncategorized
The Family of Soft-Ripened Cheeses Soft-ripened cheeses are a broad and beloved family in the cheese world. These include famous names like Brie and Camembert, known for their creamy textures and white “bloomy” rinds. What makes them soft-ripened is the way they age:...
by Christina Kurniak | Sep 10, 2025 | Uncategorized
E. coli is a common bacterium that lives in the intestines of humans and animals. Most strains are harmless, but some can cause serious illness. As farmers, we want to educate our community about where Escherichia coli (E. coli) comes from, how it can affect health,...
