We have two blog posts from our appentice cheesemakers.
"On Friday (June 25th) Monforte Dairy became a federally licensed dairy. That means we'll be able to sell our cheese all the way across our beautiful country. Though our focus, of course, will be on selling locally.
Since we became provincially licensed two weeks ago we've been making lots of fresh cheese - Fresco, Halloumi, Belle, Blossom and cheddar curds. We've been focusing on fresh cheeses so that you don't have to wait any longer and because we've been putting the final touches on our ripening rooms. We're happy to say that we're now able to use every room in the dairy. Our large ripening room is now home to some goat gouda, Brin d'Amour and Piacere (the latter are both soft herb covered cheeses). We'll keep you updated on the ripening process."
– Kelsie Parsons
"Hi...
It is good to make cheese again, so much fun.
Our wild ripening room is ready to use.
We made Piacere and Paradiso but before we can sell them, they neeed time... Time to be herbed, fippe, ripened, and wrapped for the market.
To everything there is a season and a time to every purpose under the heaven. Ecc 3:1"
– Rachel Bauman