Finished the Cheese Making class this weekend and loved it! The farm is small, intimate and well-cared for. The animals are treated more like pets. The staff and volunteers obviously share the owners' passion. And the owners' hospitality and graciousness makes it easy to forget dairy farming is such hard work. Practical information and resources provided. They weave in stories about their history, lessons learned and regional collaborations. By the end of class, you've made some new friends - owners, staff, volunteers, classmates. Highly recommended to anyone remotely interested in cheese or local foods.
We can't wait to share some of their cheeses in our little Arizona cafe. Delicious one-of-a-kind chevres, mozzarella that we can stretch in-house, and undefinable aged hard cheeses like the McIntosh and a new ash-ripened beauty that looks like marble. Cheers to the Old Windmill Dairy!
I just attended a Cheese Making 101 class at the Old Windmill Dairy. Ed and Michael are gracious host and made the class fun and interesting. I didn't expect to enjoy it so much. These two obviously love what they do, have great respect for their animals, and work very hard to make superior products. I wish them well in their continued efforts to expand product lines and their facilities. The goats are very well taken care of and we were allowed to pet any who wandered over to the fence - after we had washed our hands of course.