For a few months, I've been purchasing several of my staples direct from a farmer, Ralph Schlatter, of Canal Junction Natural Meats. I haven't yet had the chance to try their new cheeses, but after reading this message from Ralph's son Brian, I can't wait:
Hello to all,
This is Brian Schlatter. I am the cheesemaker for Canal Junction Farmstead Cheese. We are a new operation that started making cheese in November and now have some cheeses ready to be sold. We concentrate on raw milk cheeses. We have cheddar, Colby, Monterey jack, garlic & herb, jack & dill, Italian herb, pepper jack, black swamp gouda, miami erie canal Swiss, Wabash erie canal gruyere (a type of Swiss cheese), and on Wednesday I attempted a blue cheese that will be ready in 60 days. We here at the farm are all very excited about the cheese that we have already. One thing that makes these cheese wonderful is that they not only come from our own milk but that milk comes from the very mineral rich soils that we live on. It has been told to me time and time again by others that clay soil is that best soil to raise food on because that taste from it is exceptional because of the soil that it is raised on. If you have any cheese questions please ask. I will be glad to answer them. For those who like to try something different and with varying varieties when eating the two Swiss style cheese that I am making offer both ends of the spectrum and also make a great fondue. Tell all your friends and co-workers that there is a place in Northwest Ohio that makes cheese and sells it right from the farm. This is the freshest that you can get.
Stay tuned for more to come as I will be posting updates on what is happening
Brian
Master Cheesemaker
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