New Labels

We're excited about new labels for three of our cheeses--Franklin Island Feta, Moniteau Blue and Walloon.  This has been a fun project, and wouldn't have been possible without the help of graphic designer Eleanor Tiefenbrun (ellietstudio.com).  Ellie and her husband also live on a mid-Missouri farm, producing pasture raised poultry.  Obviously, we hit it off with Ellie right away!  Over time we'll be adding more new labels to the collection.  We're hoping the great design and bright colors will draw the attention of new customers as well as appeal to our existing loyal following.

Usually, our labels incorporate geographical or cultural features unique to Missouri.  The Walloon label is an exception and portrays an abstract rendition of a stained glass window from the church in Mellier, located about 30km from Muno, Belgium.  Why Mellier, you may ask?  Turns out our cheesemaker, Ken Muno, traces his family to this small town in Belgium, and chose to honor his ancestors with this image.  Try the Walloon if you haven't--it's a raw-milk cheese, somewhat like cheddar, with a nutty flavor.

Look for this label on our aged Walloon cheese.

Outdoor market season begins with Honey Walnut Fresh Cheese

The Columbia Farmers' Market begins its 2015 outdoor season this Saturday, April 4!  We'll be there, set up and ready to sell cheese at 8 a.m.  The market will continue until noon.  Weather is predicted to be sunny and in the 60's--a perfect spring day!

We're looking forward to the new season, and to celebrate, we plan to have a special fresh cheese--Honey Walnut.  This flavor will only be available at market and for a limited time.  We've used local honey from fellow market vendor Jacques Laboile at Bonne Femme Honey Farm and paired it with lightly toasted walnuts.  We love it on bagels to start the day!

A taste of honey and walnuts.

Kidding season upon us

Rather than snow falling as the kidding season began, we witnessed fine weather and considerable snow melt, also known as mud.  That didn't matter to the baby goats as they came into the world--they just loved the spring-like weather.  On average, each doe has two kids, and ours are no exception.  Over the next couple of weeks we had as many as 80 frisky little ones to feed and care for at one time.  Several days ago we had enough milking mothers to begin saving milk in our bulk cooling tank in preparation for cheesemaking.  Goatsbeard Cheese will soon be on store shelves!

Peter and friends with new babies.

A few days old.

Jenn has a favorite.