It takes a while to figure out how best to do write-up a visit, an event, etc. Almost 9 months later (for us) and we still haven’t figured out the best way of doing things - but I think we keep getting better. Our earliest pages are not very well done.

Looking forward to early May!

So, yes we did overlook Winnemere… we are in our infancy and we are
planning to have a standard format for each farm’s profile- which would
give basic “stats” about the farm- including the cheeses they make. We’ve
been selling Winnemere for a few months at Murray’s- the real kicker the
weekend we were there was that we got a taste of a one-time experimental
batch of Winnemere where Mateo had washed the curd (drained half of the
whey out of the vat during cheesemaking and replaced it with water). Very
similar to Winnemere- same sweet milky flavor balanced by a solid dose of
salty pungency however the texture is different- more firm.

I don’t believe he is going to produce it regularly- kind of one of those
Cowgirl SF Drake finds.

Good catch on the email address- we’re adding one this weekend!

Thanks again for listening in- we will hit the road in early May- so keep
an eye out for many more posts then.

I’m very much looking forward to reading about more of your visits to artisan cheese producers.

I do have two requests, though -

One: Add an email address to your blog.

Two: Tell us about the cheeses! Today I received an email from Michael at Cowgirl Creamery raving about the new cheese from Jasper Hill Farm, Winnemere. Yet there’s no mention of this cheese here. (Yes, I’m giving you a perplexed look.)

- Jack