10/09/2026
Hard to believe, but it is once again fall in Paw Paw, WV. The trees are starting to lose their leaves and cheese making has wrapped up for the season as the cows get a deserved rest from daily milking. Markets will continue through November and then I too must rest until spring.
The cheese vaults are full. While we all lie huddled in our flannel sheets trying to hold on to one more hour of sleep, or just avoiding our farm chores in the gray cold that is winter, about one and half tons of cheese will be quietly ripening to perfection in the aging rooms.
When I see you all again in April, I will have some cheeses that have aged for well over a year. Many of the batches of Tomme will have taken on a parmesan like quality- a rich and nuanced, savory delight for pasta, salads, and soups. The salt in the Gouda will have concentrated in small crystals that give the aged variant its signature texture. I will even have an experimental batch or two of blue cheese, and who knows what levels of funkiness we can achieve over the next six months?
Enjoy some pictures of Tomme being cut into wedges, one of the aging rooms stocked full of cheeses, and an new, larger, brie wheel being cut into pie like slices.
