Updates & Blog

Posted 10/15/2012 9:35am by Kevin & Kristyn Henslee.

On Tuesday, October 9th, Yellow House Cheese comducted our first chef farm tour for Fire Food & Drink. I had a lot of fun promoting our small, local business to local chefs.

Here is what they had to say about it at their blogspot.

http://firefoodanddrink.com/2012/80-shades-of-red-apple-farming-and-cheese-craft-adventures/

 

Posted 9/28/2012 5:31pm by Kevin & Kristyn Henslee.

We will be at the Medina Farmer's Market tomorrow from 9am-1pm with Yellow House Blue Sheep's Milk Cheese and Blue Cow. I can't wait for the beautiful fall weather tomorrow!! 


A few of you have asked about farm sale hours. Right now we do not have committed hours to sell at the farm, but we are often here if you would like to stop in. We do ask that you call ahead to make sure someone will be here. Call the farm at 330.769.9733. Please leave a message, we may be outside.

 

Thank you all for your support. Enjoy your weekend!!


Posted 9/16/2012 10:02am by Kevin & Kristyn Henslee.

At market so many people ask if the cheese making process is hard. It's not hard to make cheese, it's hard to make good cheese. And it's even harder to make good cheese consistently. A cheese maker must be dedicated to cleanliness and consistency. But making the cheese is actually quite fun and is simple as following a basic recipe with lots of mysterious chemistry thrown in. (The mysterious chemistry is what I refer to as the "magic" in the cheese making)

Here is a quick run down on how I make my cheeses...

First thing is first. You must breed the ewes, keep them in good condition and birth out or "lamb." At our farm this happens around March and through April. Lambing is what starts the ewes to come into milk.
Next, you have to milk the sheep. The ewes learn the milking routine. At our farm we milk at 6 am and 6 pm. The ewes will start their march towards the parlour like clockwork to be milked. The ewes receive corn in the parlour and it only takes about 2 minutes to milk out each sheep.
After cleaning and sanitizing all of the make room equipment, the milk is dumped into the cheese vat to start a batch of cheese. Our vat is a steam kettle that we use by running hot water through the jacket of the vat to slowly warm the milk. Milk is stirred during warming to bring it up to a target temperature.
The target temperature for most of my recipes is 90 degrees. Once the milk is at 90, it is ready for the cultures to be added.
The starters and mold powder are the only cultures added to my milk. The ingredients are weighed on a gram scale and added after reaching the target temperature.
Wait on the cultures to do their "magic." takes somewhere between 30 minitues to an hour and a half, depending on the type of cheese I am making.
After cultures are started and happy, add the rennet. It is the magic ingredient that takes the milk from a liquid to a solid.
Wait on the curd to set. This can take from 30-45 minutes, again depending on the recipe. Corinne prefers to read while waiting. I think this is Mrs. Pigglewiggle. I usually clean.
Check for a clean break. This is where the curd holds to itself and does not weep into the cut. It is pretty fantastic to achieve a clean break! I am always amazed.
Time to cut the curd. And every time Kevin will ask, "Who cut the cheese?" Horrible cheese jokes are a plenty at Yellow House.
Let the curds settle about 10 minutes after cutting. It's called healing.
Mix the curds. This process takes about 30 minutes. I stir with my hands. During the mixing the whey is also syphoned off a little bit at a time over the 30 minutes.
Cheese curds are put into cheese molds. This created the form of the cheese. Curds are draining why when they are first put into the molds, so it is important to flip the cheese for the first few hours of being put in the molds.
After flipping the cheeses in the molds throughout the make day, the cheeses are taken out of the molds and placed on draining mats for the next two days at room temperature and salted twice a day. Salting continues the process of expelling the whey from the curd.
New cheese is taken to the aging cave. This is where the blue mold will start to bloom. Blue cheeses need poked at a one week and two weeks old to promote air circulation in order to let the blue mold bloom and grow.
Notice the blue mold growing on the cheese. This is how the cheese progresses through its aging.
Trying the cheese. This is how we gauge how the blue mold is progressing through the entire cheese. The cheese can also be tasted at different stages of aging using the trier.
Cut the cheese into wedges for sale.
Package, weigh and label for sale.
Sell at the farmer's market.
Posted 9/10/2012 10:01am by Kevin & Kristyn Henslee.

Looking for more ways to love Yellow House Cheese? You can now find us on Pinterest where we share our favorite recipes, other cheese makers, sheep pictures and more. You can find us here. Start following today.

Posted 9/10/2012 10:00am by Kevin & Kristyn Henslee.

Hello from Yellow House Cheese!


Many things are happening around the house, the farm and the market...


Around the Farm-- Ewes have been happily munching on their grass pastures. Rams are getting ready for the ewes. We are going to put the rams in with the ewes on the first of October. That will put lambing starting near the end of February. With as many ewe lambs as we have this year, lambing could run through April or May.


Around the House--- We have freezer lamb available. Reservations must be made by the end of this week. If you are interested in lamb for your freezer, please email the farm at cheese@yellowhousecheese.com


Around the Markets-- Only 2 more Montrose markets. you can find us there on Tuesdays from 3-6p. Medina Market runs through October and takes place on Saturdays from 9-1. We are also still available at Weiland's Gourmet Market in Columbus and Whitefeather Meats in Creston.

On the web-- Looking for more ways to love Yellow House Cheese? You can now find us on Pinterest where we share our favorite recipes, other cheese makers, sheep pictures and more. You can find us here. Start following today.


Thank you for all of your support. Please continue to share the love and suggest our site and facebook page to your other cheese loving, family farm supporting friends!


Enjoy your week,


The Henslee's

Posted 8/22/2012 6:19am by Kevin & Kristyn Henslee.

Excited to announce that Yellow House Cheese will be selling during the Medina International Festival on the Historic Medina Square this Saturday, August 25 from 9am-7pm. Flocks Choice, Yellow House Blue and King's Castle will all be featured at this event. Plan on coming out to visit this Saturday in our space near the Gazebo. I am trying to convince Kevin to wear his lederhosen and there are belly dancers-- sounds like an event you do not want to miss!

More information on the fest can be found here on Main Street Medina's website.

Yellow House Cheese posts our latest, greatest happenings on our facebook page. Are you a fan? Like us.


 
Posted 8/17/2012 10:01pm by Kevin & Kristyn Henslee.

Good Morning from Yellow House Cheese!

We are heading out to the Medina Farmer's Market this morning and will be offering delicious cheese samples from 9am-1pm. This week we are featuring our signature Yellow House Blue, a creamy blue farmstead sheep milk cheese, Flock's Choice, a not-quite-blue with loads of fresh sheep's milk flavor, and finally our King's Castle Blue, a traditional blue with mild, delightful flavor. All cheeses are newly cut, wrapped and ready for sale.

You can also find Yellow House Cheese at the Akron General Wellness Center Farmer's Market on Tuesday afternoons from 3-6pm in Montrose.

We are also proud to announce that Yellow House Cheese is now being sold at Whitefeather Meats in Creston and in Weiland's Gourmet Foods in Columbus.

Thank you all for your support and please spread the word about Yellow House Cheese!


  

 

Posted 7/23/2012 10:18am by Kevin & Kristyn Henslee.

You can now purchase select Yellow House Cheese at the Medina Farmer's Market held each Saturday morning from 9am-1pm.


Selling this week, Saturday, July 28 will be our sheep's milk blue as well as our King's Castle cow's milk blue.


Yummy samples will be available in our booth!


We are excited to meet you and thank you for supporting Yellow House Cheese.

Posted 7/17/2012 1:45pm by Kevin & Kristyn Henslee.

Here are some additional photos of the puppies left in the litter.

I am still finding it difficult to capture a great pic with such active puppies.

I hope these encourage you to come out and take a look.

They are all sweet puppies, very gentle and love my little girls!

There are three puppies left, 2 boys and one girl. They were born May 20, given their first round of shots and are being crate trained overnight. All will be registered with the ABCA.

Please send a message if you are interested in coming out to see the puppies.

   

Prince

 

   

Nuggit & Prince

 

Princess

Posted 7/3/2012 7:16am by Kevin & Kristyn Henslee.

Puppies are here!

So we birth a lot of things around here—children, calves, lambs, random kittens. We have hatched chicks, but we have never had puppies.

Our oldest dog, Ollie the Border Collie came into the family when my girls were 2 & 3. We were not ready to train a border collie on our sheep or cows so we always discouraged him when he tried to work the livestock. Instead he was banned to the patio and forced to watch the girls on the swing set. Consequently he in an excellent guard dog for the girls. Ollie is great with the girls, has bitten the neighbors while they chased my girls, and he has perfected fetching anything and everything. But he does not herd—and that is our fault.

After a while we realized as our cow herd and sheep flock grew that we could really use a herding dog. The girls and I surprised Kevin on his birthday with Gretta, a red and white female border collie. She’s a great dog with great instinct and I could not get the sheep milked without her help to bring them in. Gretta is smart and a perfect side kick to Ollie.

Well then the birds and the bee’s thing happened and along came four sweet puppies, two girls and two boys. Two mostly black and two with Ollie’s traditional color pattern.

The birth was of course in the middle of the night (as are all anticipated births around here) and just happened to be in the kitchen. The girls are absolutely in love with each one and have split the boys and girls equally between the two of them. Corinne named hers Princess and Prince and Ellen named hers Nuggit (yes this is the correct spelling if you ask my first grader) and Sniffy. Sniffy is personally my favorite—such a great name and a cute pup too.

Lately the puppies have been so fun, playful and eager to explore the yard and barn. The girls are in charge of their feeding and watering and plenty of playing. I am pretty sure they all went for a baby stroller ride last night, too.

Princess is a sweet girl with a traditional white collar, four white paws and a white tip on her tail. She is a sweet cuddler and loves to play.

Prince is the most daring of the four puppies. He explores alone and likes to adventure around the yard. Prince is all black with two white marks on his neck.

Nuggit is the chubbiest of the pups. He is all black with four white paws. A ball of fur and fun, he is always rolling around looking for someone to play with.

Last is Sniffy. She is the smallest and cutest and has the most white. Her tail is half white and half black and she has the cutest freckles on her belly.

All the pups are for sale and can be registered with the American Border Collie Association. They will have their first round of shots and will be ready for new homes the week of July 16. If you are interested in a pup, please send a message to cheese@yellowhousecheese.com

And I apologize for such bad picture quality. Taking a photo of a squirming puppy proved harder than I expected on the poor camera phone.