News from the Dairy, April 2012.
I’m sure you are all as bemused as I am by our current weather. Last week I thought Summer had arrived and now it feels as though Winter has returned with force, I do feel sorry for the wildlife whose whole life’s must be impacted by these huge fluctuations in temperature. On our morning walks, Pickle, our Jack Russell seems a little bemused by our changing climate but I am enjoying watching with ever increasing awe, the hedgerows, trees and flowers spring back to life.
Weather apart I hope you all have a very happy Easter, whatever you choose to do. I think it is wonderful to be able to spend some time doing something you don’t normally have time to do.
Fun had by all at our Mini Cheese Fest
A huge thank you to all of you who joined us last week for our Mini Easter Cheese Fest in the Cheese Barn, where children enjoyed hunting for clues to win Easter Eggs, people learnt more about making cheese on one of Mark’s tours of the Dairy, everyone enjoyed Chris’ delicious edible delicacies all made using our cheese and the recipes for which can be found on the recipe pages of our website. And there are 2 winners of our Cheese Bowling competition, Mike Squires (Open category) and Jack (Junior category), who we shall be contacting.
The Cows are Outside
No, the cows haven’t escaped, but now the days are longer they are outside all the time, day and night. It is wonderful to see them gracing the pastures around the dairy.
Would you like to learn how to make cheese?
It looks as though we have a couple of spaces on our forthcoming course on Friday 20th April, so if you’ve ever fancied learning more about the art of cheese making please either CLICK HERE for more information or e-mail me, email@example.com and I will send you a Course Outline and a Booking Form.
Ricotta. ‘Our Cheese of the Month’
Please CLICK HERE to see Chris’ wonderful creation for spring, a traditional Italian Easter Pie, using our ricotta. We make our Ricotta (which means re-cooked in Italian), with sheep milk whey. Once another cheese, usually Halloumi, has been made from the curds, the remaining whey, is heated up and as if by magic the small pieces of ricotta rise to the surface, these are skimmed off and then are put in cheese cloths to drain. Ricotta is an incredibly versatile cheese, is low in fat and is suitable for use in either sweet or savoury dishes.
Wonderful early Bluebells.
Cows gracing our Spring Pasture
Limited spaces left on our next
CHEESE MAKING COURSE
Cheese recipe of the month
Traditional Italian Easter Pie