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Balancing the diet of Pennyroyal sheep and goats is especially important this time of year and is part of the reason Pennyroyal cheeses reflect the seasons. In addition to silos of grain, we have two kinds of hay in our barn: grass hay that we grow at the farmstead and richer alfalfa hay, that we purchase out of a ranch in Willows. This time of year our sheep have stopped lactating and the goats' milk production is decreasing dramatically. The animals get less grain and a higher proportion of their hay is lower protein grass. As milk production decreases, there is an inverse increase in the amount of fat and protein in the the milk. In the creamery, we respond to this change in milk composition by adjusting our cheese recipes and increasing the amount of lactic acid bacteria added to fresh milk since additional protein in the milk buffers acidification. On the other hand, Pennyroyal Farm does not standardize the fat content of the milk, embracing seasonal changes with winter cheese having more butterfat and a creamier taste and texture, perfect for the holidays.
You are invited to experience the seasonal changes of cheese by joining
Pennyroyal's Farm to Table Program
and receiving handmade, local, cheeses delivered overnight five times a year at their peak flavor.
Join up online at www.PennyroyalFarm.com
or give Navarro's tasting room a call to receive a sign up form.
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