The Birth of a Creamery

The Birth of a Creamery

We started the design for our creamery in 2010. Luckily for us Gianaclis Caldwell ( of Pholia Farm) wrote a very helpful book, The Farmstead Creamery Advisor, which gave us a good starting point. We have also consulted with her and had her review and improve our plans along the way. She has a wealth of knowledge on so many levels and has been very generous in sharing her expertise with us in a wise, warm way. We owe a large part of our barn, creamery design to her.

When it came time to sort out how to handle the cooling and humidifying of the aging and drying rooms in our creamery we realized there was much we didn’t know and we put a stop to the project and worked with two cheese consultants to sort through the options and make the best decision we could given the current level of understanding. We are now awaiting the delivery of some equipment from Holland which will provide the best option for creating a hygienic, flexible, sensible and cheese focused system for environmental control of our aging facility. We are always learning and things always take longer than you think. Luckily we built a separate utility kitchen in the farmhouse that will be our interim creamery until we can complete the stand alone building.

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