Ozark Mountain Blue is a natural rind blue cheese made from grassfed cow's milk. It is cave aged for 3-4 months, resulting in a mold covered rind and an interior speckled with blue. The aging of the blue gives the cheese a sweet buttery, cream-like texture, with hints of nuttiness and a savory composition.
Blue Vein cheeses also called Blue cheese is a generic term used to describe cheese produced with cow's milk, sheep's milk, or goat's milk and ripened with cultures of the mold Penicillium. The final product is characterized by green, grey, blue or black veins or spots of mold throughout the body. These veins are created during the production stage when cheese is 'pierced' with stainless steel rods to let oxygen circulate and encourage the growth of the mold. This process also softens the texture and develops the distinctive blue flavor.
Natural rinds on cheeses form with the least amount of intervention. In the temperature and humidity controlled rooms where cheeses are aged, air naturally dries out the outside of cheese. Over time, this forms a thin crust on the outside of the cheese which becomes its rind. Cheesemakers monitor this process and periodically rub the rind with oil, salt and/or a damp cloth soaked in brine.
The origin of blue cheese has an interesting story. It is thought to have been invented by accident when a drunken cheese maker left behind a half-eaten loaf of bread in moist cheese caves. When he returned back, he discovered that the mold covering the bread had transformed it into a blue cheese.
Blue cheese is also identified by a peculiar smell that comes from the cultivated bacteria. The flavor of the cheese depends on the type of blue cheese, shape, size, climate of the curing and the length of ageing. But it generally tends to be sharp and salty. Some of the famous blue cheeses around the world are Roquefort from France, Gorgonzola from Italy and Stilton from England.
Blue cheese tastes best when served with crackers, pears, raisins, fruit breads and walnuts. Crumble the cheese and melt it onto burgers, into sour cream, plain yogurt or mayonnaise as a dressing.
This week Bonnie Mohr Studio gave me (Aubrey) the honor of being their guest blogger! I was completely taken by surprise of such a generous offer! I truly admire @BonnieMohr and her talented ability to portray cattle in such a beautiful and artistic style. She is truly a gifted lady! Below, is the entire blog post from the Bonnie Mohr Studio website, check it out!
Guest Blogger, Aubrey Fletcher
This week Bonnie Mohr Studio is thrilled to have Aubrey Fletcher, Marketing Executive at Edgewood Creamery in Purdy, Missouri, be our guest blogger!
Aubrey and her family run a true farm-family business, where each member contributes to their final products. They pride themselves on their unique farming technique of intensive, rotational grazing for their dairy cows. Every 12 hours, the cows rotate from paddock to paddock where they can graze fresh pasture. This system allows for quality raw materials, with proven results in increased butterfat and protein levels in their milk – perfect for producing quality cheeses! Yum!
Edgewood Creamery has received awards for Innovation Dairy Farmer of the Year in 2008 and Dairy Farmers of America Member of Distinction in 2012 – a true testament that their hard work and family contributions are appreciated!
Below are some beautiful words about Edgewood Creamery from Aubrey, we hope you enjoy them as much as we did at the Studio! Aubrey has also included her famous lasagna recipe at the bottom, featuring three of their unique cheese products they sell. If that tantalizes your taste buds, you should check out their website store for their entire product line (www.edgewoodcreamery.com); if you need help picking out what to buy, Aubrey gives us the inside scoop of the Top Sellers!
1. Cream-line Milk
2. Chocolate Cream-line Milk
3. Milk and Honey (Fromage Blanc)
4. Edgewood Cheddar (Mild)
5. Fresh Cheese Curds
Aubrey’s Celebration of Dairy Farm Life
As I look over our farm from my hill top view, I am astonished at God’s handiwork. To some, our farm may merely be 260 acres of pasture, grass and trees, but to me and my family it depicts our hard work and dedication.
The dairy farm life isn’t always as easy as milking twice a day, everyday, 365 days a year and an extra day during Leap year. Dairy farming is early mornings, late nights, low milk prices, muddy boots, sweaty clothes, icy fingers, and achy backs. For me personally, dairy farming is working with family, raising your children, viewing astonishing sunrises, fulfilling dreams, watching new life begin and witnessing miracles day in and day out.
I am proud to have grown up on a dairy farm and later marry a dairy farmer (what can I say, it’s in my blood!). In my 23 years here, on God’s great Earth, I have discovered the many blessings being a dairy farm kid has brought me. The friendships I’ve made, the lessons I’ve learned, and the memories of it all are my greatest treasures.
As I was going through my college years, I wanted to be an advocate for dairy farmers everywhere. I wanted to shed some light on the industry that is depicted to be a 60-year-old man hand milking his cows while sporting Key overalls. I wanted consumers to understand the farm life that I treasured during my youth. I wanted to paint a picture of what it meant to produce the product that thousands of families enjoyed, because of my family’s hard work.
And now, as we have begun a new journey on our farm, Edgewood Creamery, I realize I can accomplish the goals I set in college. I can promote dairy farmers. I can change the stereotypic view of what a farmer is. I can communicate directly to the consumers who purchase our cream-line milk and artisan, farmstead cheeses. I can take a picture of what it looks like to bring the goodness of dairy to the table of families.
Edgewood Creamery has been a way my husband and I can continue on with the dairy industry and stay connected to our roots. My husband, Tyler and his father, Charles run the dairy operation. My mother-in-law, Melissa, her mother, Wanda, and I operate the creamery. Establishing the creamery has enabled the dairy to survive the ever-volatile prices of milk. We are better able to stabilize our income by manufacturing artisan cheeses and bottling our own milk.
Working with family and having a farm has been a dream come true. Raising a family on the farm surrounded by family is truly a privilege, which is not taken for granted. The sun is ending another day, and looking over our herd of 300 cows, reminds me of my thankfulness for another day of this dairy life.
For more information about Aubrey or Edgewood Creamery, please visit: www.edgewoodcreamery.com or like us on Facebook, Twitter, or Instagram.
Enjoy Aubreys delicious 3 Cheese Lasagna - CLICK HERE for full recipe!
What a fantstic group of kids! We had the priviledge of being a tour stop for the Missouri Agribusiness Academy class of 2016! #MAbA2016
Since 1988, the Missouri Agribusiness Academy has awarded more than 800 academy memberships through a competitive application and interview process. To be eligible for the Agribusiness Academy, students must come from a farming family or be an active member of the National FFA Organization or 4-H. The 2016 Academy will tour agribusinesses, explore educational opportunities and meet with agricultural leaders in the Springfield area June 6 – 10. The students will end their week with a graduation ceremony at the Missouri State Capitol in Jefferson City.
Agriculture has a tremendous impact on our nation’s economy, and Missouri is at the heart of this industry. It is important that young people carry on the tradition and heritage of those who have made this state the agricultural leader it is today. (Source: MO Department of Agriculture)
*One of our own, Aubrey, was a member of the 2009 MAba class.
Our specialized cocoa powder is mixed into our fresh milk and then pasteurized.
Chocolate milk contains the same 9 essential nutrients as white milk, and it is a healthy alternative to soft drinks or other sweetend beverages.
Research* shows children who drink flavored milk meet more of their daily nutrient needs, but they do not consume more added sugar, fat or calories. In addition, research shows kids who drink flavored milk are not heavier than those who drink non-flavored milk.
*Murphy, M.M., J.S. Douglas, R.K. Johnson, et al J. Am. Diet Assoc. 108:631, 2008
Here, Aubrey Fletcher, writes little cheese tid-bits or pieces about the farm. Enjoy!