Under the guise of quality control Chuck and I had a fantastic dinner. Many of you know we started making small batch artisan cheese just after Christmas. Well yesterday was our very first tasting of our very first batch made. It is a gouda. It was stronger than we anticipated. It has a taste not unlike a good Parmigiano-Reggiano or something like that. A few of our neighbors were given a sample as well, since we were eating outside on our porch, as we do a lot in the summer. We added to the dinner with a fresh salad made with the olive oil we bought at Season Olive Oil and Balsamic Vinegar Taproom in Bethlehem and an artisan bread from Wegman's. A co-worker and friend who has 2 glasses of wine a day, gave us wine for dinner that she knew we needed to try. She was right. So, wine, cheese, bread, and salad were the dinner we enjoyed outdoors tonight. All in all, a terrific day.
Then today, not to leave anyone out, we took samples of the same cheese to church with us for our friends there. We gave out 7 samples there and are looking for feedback.
When we got home, many of our longer time neighbors seemed to be enjoying the spring weather on a great Sunday afternoon sitting out. During the several hours conversations, Chuck presented some more of the cheese samples to some of the same neighbors from last night and many new ones.
It is our hope to get as many feedbacks as possible for future batches. As of this time, no one has had any negative comments about it. They all seem to be amazed that we can actually make cheese that tastes so good.
We have Cheddar, Farm Cheddar, and Monterey Jack to plug and sample soon. We may have cheese to sell in very, very limited quantities by the middle of the summer and into the fall.
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