Freddy and his crew are hard at work picking some beautiful fruit. First was the Albariño used for our vinho verde style white wine. Picked at 19.2 brix and 3.23 pH., this fruit has ripened a little early.

Cheesemaking is essentially the process of transforming a liquid into a solid. One very critical ingredient in this process is rennet, which is used to coagulate (or thicken) the milk into a Jell-O like texture.

Greetings from the kitchen at the AG District, this is Keaton Beus, new manager of the Little River Bakehouse. I'm excited to be joining the team at the Ag District and continue bringing you fresh hearth oven pizzas and…

Exciting things are happening both inside and outside the creamery here at Locksley Farmstead Cheese. We are new members of the American Cheese Society, a leader in promoting and supporting American cheeses. ACS provides educational resources and networking opportunities, while encouraging the highest standards of cheesemaking focused on safety and sustainability.

As Jason noted last month, all the winemaking activity at this time of year is happening out in the vineyard. After fruit set, Fredi and his team turn their focus to canopy management. Canopy management requires manipulating the shoots, leaves, and fruit to create a healthy environment for the grapes to grow.

We are approaching the end of summer and we can’t believe how fast it has gone by. As we look back and remember all the exciting happenings a few really stand out. We released our latest vintage of Albariño Verde and will see that join our tasting line up this month.

With summer time moving along, our chickens are hard at work laying an abundance of farm fresh eggs. We thought long and hard about what we could do with these eggs besides the obvious things like quiche and deviled eggs. The solution to using them up was to add a brunch pizza to the menu! Cheese, eggs, and bacon jam with garlic béchamel... perfect brunch flavors!

What does it mean to be a "washed rind" or a "bloomy" rind cheese? A washed rind cheese is one that is washed by hand in a brine (saltwater) solution to inhibit mold growth and encourage growth of a specific bacteria called brevibacterium linens (commonly referred to as B. Linens) which thrive in this briney environment and result in a tacky, orange, smelly rind.

There are so many exciting things happening here in the kitchen at Little River Bakehouse! We welcomed the newest addition to our team over Memorial Day weekend; a beautiful brushed steel barbeque grill. This has allowed us to expand our menu to include some other items besides our made fresh pizzas