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, Beecher's in Seattle

And so began the construction of the infrastructure. First the milking parlor.

From this:

to this

Next we began work on the cheese processing room 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

Crottin

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 little 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.

Teleme

Description:  Teleme was made by Greeks over a century ago. It is based on a Cretan goat cheese called Touloumi. Teleme is similar to Monterey Jack, but softer with a creamy texture and tangy aftertaste. As Teleme ages, its tanginess becomes deeper and more nut-like.

Selection & Storage: Aged Teleme that is unwrapped is coated with flour. The surface dries and becomes leathery. The center gets creamier and the flavor grows richer. Uncoated Teleme has a different aging process. Store Teleme in its original wrapper or wrap loosely in waxed paper. It can also be stored in a tight container. Refrigerate cut pieces up to two weeks.

Preparation: As a table cheese, Teleme marries well with garlicky salami, cured or smoked ham, honeydew melon, cantaloupe, carrots and tomatoes. It can also be used in polenta, lasagna, pasta dishes and gourmet pizza. It is an excellent background cheese that does not compete with other flavors.

Wine recommendations: Enjoy Teleme with Zinfancel or Pinot Noir.

Accompaniments: Fruit – grapes, melon. Breads – focaccia, sourdough. Condiments – freshly ground black pepper, jams, jellies, garlic, salami, raw vegetables, beets.

Asiago

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 Asiago with any light fruity reds. Aged Asiago chairs best with bigger Italian reds such as Barolo, Chianti, or Sangiovese.

Accompaniments: fruits – figs, grapes, apples, pears. Breads – Italian, breadsticks, flat brea. Condiments – pistachios, salami, pasta, olives.