What Goes into Our Artisanal Cheeses
Much goes into the making of our cheeses from the daily management of the dairy herd to the actual production in the Cheese Room to attending the seasonal farmer's markets, our time is precious, carefully managed and there is never enough to go around. Only the freshest milk from our own animals goes into the making of Night Sky Farm's cheese. Each lovely doe has a name and a heritage. This is a true "family" and the does are the cornerstone of the farm. We never administer hormones and use antibiotics only if necessary.
All the ingredients used to create our cheese either come from our farm, local farmers or suppliers such as, Frontier Coop, from whom we purchase a variety of herbs. As a rule, organically grown herbs and spices are preferred, but we use some that are conventionally raised due to their cost. Of course, any herbs off the farm are all natural and we do not use commercial fertilizers and/or herbicides and insecticides. Lemon Balm, Basil, Sage and Rosemary are some of the herbs grown here on the farm. Sea salt is an ingredient in all of our cheeses and in any brined or pressed rounds. We do use animal rennet imported from France because the curd produced is of the finest quality. Special orders for vegetable rennet cheeses or no salt chevres are accepted and only an email away, though there is a minimum of 1/2 batch or 1.5 pounds of cheese per order.
