Our First Ship Date Has Arrived

We wanted to remind everyone that we are now send mail orders out. We will ship cheese out every Monday until the spring time. We ship cheese anywhere in the lower 48 states.
We look forward to hearing from you.
Thanks
Jon Metzig

September 2010

I can't believe our summer is already over and it is the second week of September. With the cooler weather comes our first day of shipping cheese. The first Monday that we will ship cheese is October 4th. After that we will be happy to send out your orders every Monday until the warmer weather returns. We ship cheese anywhere in the lower 48 states and you can place your order by phone or on our web site.
We look forward to hearing from you.
Thanks
Jon Metzig

August 2010

With schools starting in a couple of weeks and many families trying to get in one final vacation for the summer, we have been giving many tours at both of our cheese factories. We encourage anyone traveling past ether of our cheese factories to stop bye a view a traditional cheese factory.
At our Zittau location we are making cheese every day except Sunday and Wednesday, will at Willow Creek we are making cheese on Monday, Wednesday, and Thursday.

Hope You Stop Bye
Jon Metzig

"Wine, cheese, and bread…that’s pretty much all you need to survive."

Max McCalman in his book The Cheese Plate, wrote “wine, cheese, and bread…that’s pretty much all you need to survive.”

I like that. We live at a time when the choices of what we eat are limitless.

But Americans are becoming increasingly aware of the joys of good, simple, natural foods. We like to know where the food we eat comes from and what went into it.

Along with ingredients, an area’s climate, weather, soil, and water all help to create a distinct flavor. This is referred to as terroir. That is why the region in which food is produced is so important.

One of the pleasures of making cheese is watching a customer take a sample. Taste is highly individualized and you don’t have to be a connoisseur to appreciate good cheese.

We received a letter from Tom Serio thanking us for the cheese we sent him. He also thanked us for a memory. He reminisced about eating cheese with his grandfather. When he unwrapped the cheese he ordered, smelled and tasted it, he was instantly back in his grandfather’s kitchen having a slice with him. He hadn’t been able to find anything similar for forty years.

That’s why we do what we do. We hope you enjoy eating our cheese as much as we enjoy making it.

Enjoy!

Jan Metzig