This is where we are. We make a sweet cream butter, and personally it is amazing, but I’m bias. We have currently 4 flavors of raw milk cheeses as well. Our cheese is aged at least 60 days, so it seems like a slow process, but it is worth the wait. We have Cheddar, Smoked Cheddar, Colby, and Pepper Jack, and as of today Garlic and Chives. Today marks 60 days for the Garlic and Chives.
The other high lights of the past two months is that we have permission to use the Guernsey product logo. This means we have been checked and passed for having an all Guernsey registered herd. We have been since the 1920s but had to go threw the process.
Our goal is to become an all A2A2 Guernsey herd as well. This means we check the DNA of each cow to see if her milk protein is A1A2, A1A1 or A2A2. I have tested all most all the milking herd at this point. So far all tested but a few are A2A2.
Other than us starting a new journey, we still need to plant, and harvest our feeds for our Guernsey’s. Our first cutting of hay has been completed, wheat and barley harvested, straw baled and put away. Corn and soybeans are currently planted and growing.
We still have daily chores to do, but will slow down to enjoy and celebrate or nation’s Independence. Have a safe and happy 4th.