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Posts Tagged ‘Loleta Cheese Company’

The stork delivered a baby pig this week.  His name is No-Whey!  His job is to eat all the unused whey that is the by-product from cheesemaking.  Whey pork is simply the best pork you can buy.  Right now he is asleep in the dogs bed curled up in the blanket by the wood stove.  He eats goats milk and half and half.  He is loud when hungry…which is all the time.

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Cheese room will be 16′ x 16′ with a 7′ sliding glass door and three 6′ x 6′ windows in the front.  We have the 16′ x 22′ Kolpak Refrig unit for our aging room.  Restroom and boiler, return tank and hot water heater room.  All said, 32 x 32 building.  We need to find a propane tank and propane hot water heater with a 100 gallon capacity.  Dropped off bid specs yesterday to contractors.  Spec’s are with the State for approval.  Still need to find local help for removing and installing boiler and return unit with water filtration!  Picked up the balance of the windows today from the Craigslist seller.   Now I need to find propane fridge, hot water heater, toilet, sink, exhaust fans, and a metal exterior door for the bathroom.  I’m sure there is more…

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Version 54 of the plan.  Located 16 x 20 modular freezer unit for dry storage aging (cave).  Will fit perfect into the facility.  Plenty of room and modular to grow!  Craiglsit is awesome!   Met with contractors Monday to discuss flooring and drainage.  Decided to go smaller on the Vat/Make room and go larger with storage and refrig space.  Window’s for the new facility have been secured!  (Craigslist).  Our building is 30′ x 32′.  We plan to put an upstairs in the unit to make an office and testing area with a beautiful view of the valley and pacific ocean!  We spent all day in the unit cleaning and making improvements Monday and Tuesday.  Building contractor is coming back today.  We secured permission to run underground line to fill from the milk barn!  This will save many hours and $.  Boiler needs a conversion unit from Natural Gas to Propane.  Also would be nice to have onboard heat exchanger for hot water usage.  Vat needs thermometers new and digital.  (Remember to place vat in middle of room to access from all sides.  One drain in the room only!.

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This Monday we expect several visitors.  The first is the inspector.  He needs to approve the plan for the cheese plant and design.  Next the contractors start framing the building by noon.  Facelift for the building starts sunday.  Remove old roof and siding.  Level the deck.  Remove everything from inside the buildings.  Call on steam boiler mechanic for set-up.  Propane people are less than helpful.  Pickup moulds, sinks, racking, boiler, 1000 gallon stainless steel water tank, balance tank for boiler, cheese forms and scale.  Start looking for HVAC for the cheese cave.  Must have happy cheese.  Get a design for the custom wood racks for aging the cheese.  Should be enough for Sunday and Monday.

Maryella and the Vat

Maryella and the Vat

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     We were lucky to speak with a local cheese industry businessman today.  http://www.loletacheese.com/  Lots of great advise and warnings!  Quality first!  “You can sell the highest quality for nearly any price but you can’t sell crap for any price”.  Well I could not agree more!  Many have pokers in the fire of used pasteurizers and cheese vats.  Several new contacts for cultures and ingredients.  Made contact with all the packaging people.   Our site has been located and approved.  Now we need my house in Redmond, WA to sell so we can fund this project.  Special thanks to Scott Axworthy for http://tangleofwires.blogspot.com/ all the help on blogging, hosting, e-mail etc.  Could not have done it without your help!  Scott is also the first honorary cheese club member!  Thank you Scott!

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     We plan to expand the exisiting facility to include space for a cheese vat pasteurizer, sinks, moulds, press, packaging and climate contolled storage and aging rooms.  We are excited about aging our cheeses in the fresh salty sea air next to the Pacific ocean.  We have met so many helpful people from every aspect of the dairy and cheese industry.  We continue to expand our knowledge of cheese making and processing. 

     We plan to producing Chevre’, an aged jack (name TBA)and a combination aged cow’s milk goats milk cheese (Name TBA) along with fresh Feta in brine.  We have secured several peices of the facility already!  Stainless sinks, and milk storage tanks.  Met with the State of California dairy inspector today for his approval on the expansion.

     We have plans to meet with a cheesemaker with over 50 years of cheesemaking experience next week to reveiw our recipes and processes.

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