Turning Page Farm Brewery Grilled Cheese of the week

Quick reminder: Trivia is this Saturday from 2:00-4:00 PM. Bring your team and your best random knowledge!

I’m back in the cheese room, and I couldn’t be more excited about what I’ve been working on. This week I started a collaboration project with Lou Lou at The Quarry restaurant, developing a brand new cheese that we’re both incredibly passionate about. It’s the kind of project that reminds me why I love what I do – equal parts art, science, and a whole lot of patience.

This week was all about the first test batch. Now comes the hardest part: waiting. It will take about a month of aging before we can even get a feel for what’s working and what needs tweaking. Then we’ll make a full-size batch that needs at least 60 days to age properly. That means it will be early summer before anyone gets their first taste of this cheese.

But here’s my real dream: aging some wheels for six months, which means they’d be ready just in time for your holiday cheese plates. The best things truly do take time, effort, and iteration.

Lou Lou and I both know this might not work on the first try – or even the second or third. There will be tweaks, adjustments, and probably some batches that don’t make the cut. But that’s the beauty of craft cheese-making. Each batch teaches us something. Each adjustment gets us closer to creating something extraordinary that we’ll be genuinely excited to share with you.

So while you won’t taste this cheese tomorrow, know that it’s coming. And it will be worth the wait.

Hope to see you on the farm,
Joy