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Cheeses
Click here to learn about Cheesemaking Workshops!
We began more than 15 years ago when our nannies were very generous with their milk and we sold their offspring and still were getting lots of milk. So Carey began experimenting.It has taken a good 10 years to become familiar with the basic aspects of cheesemaking, as there are so many variables that it is really true that it is as much art as science.
Then it became evident that Carey was onto something and she located various cheesemaking seminars. She has attended:
- Washington State University Cheesemaking Seminar - March 2004
- WSDA Cheese Seminar in Yakima - April 2005
- Peter Dixon Cheesemaking Seminar - April 2006
In addition, visits to other cheesemakers were helpful: Le Fromagerie in Dayton, Quillisascutt in Rice, Ferdinand's in Pullman, and Beecher's in Seattle.
Carey was honored with a partial scholarship to the 2008 American Cheese Society national conference in Chicago.
The construction of the infrastructure began with the milking parlor.
From this:
To this:
The cheese processing room:
The pasteurizer:
On June 2, 2006 we received our inspection visit from WSDA (Dept. of Agriculture, regional inspector). Thanks to having the checklists for milking parlor and processing room, we passed on the first review!
Pine Stump Farms
Farmstead Goat Cheese
Description:
Traditionally made with cream, my Havarti is drier and full-flavored, as it is aged a full 60 days to develop the nuttiness that my cheese carry. It is firm and buttery flavored.
Preparation:
As a sandwich cheese, this is a very verstile chese and can also be used shredded as it melts well and can be used in pasta.
Wine recommendations:
As a sandwich cheese, this is a very verstile chese and can also be used shredded as it melts well and can be used in pasta.
Accompaniments:
Fruit: dates, grapes or cherries. Breads: rye or water crackers. Condiments: mango chutney, fresh dill, cilantro, roasted red peppers, or almonds.
Description:
Widespread enthusiasm for American goat cheese made in the French tradition has created demand for this delicacy. Crottin is made by gently ladling curd into molds by hand. As the whey drips out the holes in the mold, the curd takes on the shape of the mold. Crottin is moist, creamy, mild and snow-white. As it ages, it develops depth and a back of the tastebuds tang.
Selection & Storage:
As with other goat cheese, wrap in waxed paper or place in a container with a lid. Fresh goat cheeses continue to ripen. Wrapping tightly in plastic speeds decomposition. Use within a week.
Preparation:
These cheeses are quite versatile. They are wonderful with a salad course. Always try to serve at room temperature. They are delicious with fruit or crackers. Crottin sprinkled with a few cracked peppercorns and drizzled with olive oil and served with crusty bread and a glass of wine makes an elegant hors d’ouevre
Wine recommendations:
Enjoy Crottin with fruity, dry whites, such as Sauvignon Blanc or Sancerre or with light, fruity reds such as Beaujolais or Marqués de Cáceres.
Accompaniments:
Fruit: figs, dates. Bread: walnut, whole wheat. Condiments: olives, almonds.
Description:
Asiago derives its names from a small town in northern Italy. Modern Asiago has a pale bone-to-amber interior that has a slightly translucent quality. The flavor is surprisingly nutty and has a slightly lemony aftertaste. As the cheese ages, the interior hardens and the flavor grows stronger and more tangy. After the interior is the color of honey. Asiago tastes like a cross between white Cheddar and Parmesan.
Selection & Storage
Select Asiago with a solid rind. Store in its original packaging the the refrigerator. After it is opened, wrap the remaining cheese and refrigerate. Use within 2 weeks.
Preparation:
Asiago is a perfect snack or lunchtime cheese to accompany salami and crusty bread. Aged Asiago is often grated for pasta, gratins, and soups, cubed in salads, and eaten by itself. The flavor is penetrating so it can be used sparingly.
Wine recommendations:
Enjoy Crottin with fruity, dry whites, such as Sauvignon Blanc or Sancerre or with light, fruity reds such as Beaujolais or Marqués de Cáceres.
Accompaniments:
Fruits: figs, grapes, apples, pears. Breads: Italian, breadsticks, flat brea. Condiments: pistachios, salami, pasta, olives.
Description:
Hard cheeses like Romano and Parmesans are categorized as granas, which refers to the granular texture they develop with aging. This ancient, cooked, pressed cheese has a natural white-to-yellow rind and white-to-pale interior. The flavor is salty, with a touch of nuttiness and the characteristic lemony tang.
Selection & Storage
We pre-grate our Parmesan and lightly dry for maximum storage life. As we sell it in plastic bags, you may want to move the cheese to a jar or bowl when you get it home. Try to consume it within a month.
Preparation:
As a sandwich cheese, this is a very verstile chese and can also be used shredded as it melts well and can be used in pasta.
Wine recommendations:
Enjoy Parmesan in a variety of dishes with medium to full-bodied reds such as Sangiovese, Zinfandel, and Cabernet Sauvignon.
Accompaniments:
Fruit: peaches, melons, figs. Breads : olive, crusty Italian. Condiments: Greek olives, pepperoncini, marinated vegetables, tomatoes.
Enjoy all our seasonal specialties of Pine Stump Farms Farmstead Aged Goat Cheese! Contact Carey Hunter, cheesemaker at pinestmp@hotmail.com for more information and specific details about the cheese varieties and their seasonal availability.
