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Description
Grass-fed milk is absolutely the best! And all our special Artisan Cheeses are made from the freshest grass-fed milk right here on the farm. Our cheese-making methods are traditional and our recipes old world. We create cheese by the hard work of our hands. All our cheese is made in small batches, artisan form, with the bare minimum of main ingredients: milk, salt, rennet. We use no additives or preservatives, so our cheeses are not only better tasting, but healthier. Our goal is not to make or sell the most cheese, but to produce the best tasting, highest quality cheese.
Products:
Pasteurized Cheeses:
Goosey’s Gouda – a smooth-textured cheese with small openings throughout. Mild to mellow and very creamy.
Cheddar Curds – lightly salted and squeaky when fresh. A great snack food.
Bear Cheddar – mild to sharp
Lumpa Jack – creamy, delicate and mild. Oh so meltable! Also in hot and garlic.
Jenny’s Jarlsburg – firm with small eyes, nutlike and sweetish with a bit of bite. A great cooking cheese.
Rings Havarti - mild, moist and creamy. Perfect for sandwiches or crackers. Now in plain, dill, or caraway.
Goosey's Gouda - creamy and flavorful.
Jenny's Jarlsburg - more bitey than above.
Bear Cheddar - old world flavor
Smoked Cheeses:
Gouda and Lumpa Jack
Prices vary by type of cheese; $7.00-$12.00 per pound.
Proposed Location
2551 Crane Road Edinboro, PA 16412
Proposed Supply Chain Category
Processing
Production
Visibility
Public - accessible to all site users
Value Proposition
<p><strong>Pasteurized Cheeses:</strong></p><p><strong>Goosey’s Gouda</strong> – a smooth-textured cheese with small openings throughout. Mild to mellow and very creamy.</p><p><strong>Cheddar Curds</strong> – lightly salted and squeaky when fresh. A great snack food.</p><p><strong>Bear Cheddar</strong> – mild to sharp </p><p><strong>Lumpa Jack</strong> – creamy, delicate and mild. Oh so meltable! Also in hot and garlic.</p><p><strong>Jenny’s Jarlsburg</strong> – firm with small eyes, nutlike and sweetish with a bit of bite. A great cooking cheese.<br /><strong>Rings Havarti</strong> - mild, moist and creamy. Perfect for sandwiches or crackers. Now in plain, dill, or caraway.</p><p> <strong><font color="#ff0000" size="4">Raw Milk Cheeses:</font><br />Goosey's Gouda</strong> - creamy and flavorful.<br /><strong>Jenny's Jarlsburg</strong> - more bitey than above.<br /><strong>Bear Cheddar</strong> - old world flavor <br /><br /><font color="#333333" size="4"><strong>Smoked Cheeses:</strong></font> <br />Gouda and Lumpa Jack</p><p> </p><p>Grass-fed milk is absolutely the best! And all our special Artisan Cheeses are made from the freshest grass-fed milk right here on the farm. Our cheese-making methods are traditional and our recipes old world. We create cheese by the hard work of our hands. All our cheese is made in small batches, artisan form, with the bare minimum of main ingredients: milk, salt, rennet. We use no additives or preservatives, so our cheeses are not only better tasting, but healthier. Our goal is not to make or sell the most cheese, but to produce the best tasting, highest quality cheese.</p>
Workload
<p>Business is already established with working creamery in operation. Expansion of the business in our new goal. We would like to find new outlets for our artisan cheeses. Future distributors are or may be the local food cooperatives, local CSA farms, restaurants that specialize in local foods, cheese mongers, and gourmet grocers.</p><p> </p><p> </p>
Mapping
<p>We utilize milk from the raw dairy to produce a variety of cheeses, which may or may not be aged, then packaged and sold through various outlets. </p><p> </p><p>Steps toward cheese production:</p><p>1. Heat milk in large vats</p><p> (materials and resources: propane for heating, water, soap, and sterilizing agents for washing up)</p><p> (Possible Locally sourced materials: use of methane from associated dairy farms manure for heating milk)</p><p>2. Add souring agent, rennet, and cultures. It is necessary to obtain and maintain certain temperatures for certian cultures in order to create different cheeses. </p><p> (Materials and resources: rennet,cultures, vats)</p><p> (Possible Locally sourced materials: cultures, rennet)</p><p>3. The curds are then pressed in a mould (creating whey as a waste by product), and then set out to age in the cheese room. </p><p> (Materials and resources: moulds, cheese room - temperature and humidity regulation)</p><p>4. After a certain amount off time, the cheese is then cut and packaged. </p><p> (Materials and resources: knives, sterilization and sanitization materials for cleaning up, plastic packaging, scales, labels, heat sealers) </p><p> (Possible Locally sourced materials: cutlery, sanitation supplies, labels, </p><p>5. Distribution- cheese is distributed through a variety of means</p><p> -creamery owned retail store</p><p> - local food coop</p><p> - CSA</p><p>We take raw milk, typically sold to custmers at $5/gallon, and create artisan cheeses ranging in prices from $7 - $12/ lb.</p><p>Could our packaging be sourced locally?</p><p>Could our labeling be sourced locally?</p><p>Could we collaborate with other local farmers? Sheep or goat milk, herbs and fruits, cured meats?</p>
Required Resources
<p>PASA</p><p>CARE</p><p>SBA</p><p> </p><p> </p>
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