What a great week in the kitchen! Monday, Tuesday and Thursday the kitchen crew invited a few members of Chewonki’s staff into our workspace to prepare a lunch for the community.  We try to give our Guest Chefs the full experience, from designing the menu, preparing the food (with the kitchen staff) and enjoying the …

Guest Chef Week Read More »

This is a fun cheese that we’ve made a few times at Chewonki. It is a lactic cheese, which means that there is very little or no rennet added to the milk and the coagulation is mainly from lactic acid production. This cheese is made with the same molds that form the white rind on …

Chaource Style Cheese Read More »

Chewonki’s kitchen is not just in the business of feeding humans! Some of the farm animals, Traveling Natural History Program birds and other four-legged friends of the Chewonki community benefit from our food system. During the summer months, our pigs receive pre-consumer food waste (food that has never been on somebody’s plate) from the kitchen …

Feeding the Animals Read More »

We finally had to restock our potato supply. This season Chewonki’s farm supplied us with almost 700 pounds of storage potatoes and we supplemented that with 1000 pounds from Goranson Farm in Dresden way back in November. Yesterday, our farm crew delivered another 1000 pounds, Keuka golds, Green Mountains and a mix of red, gold …

More Potatoes Read More »

The hardest thing about cheese making is the waiting. So Saturday I finally cut into a cheese that had been aging in our root cellar since early January. This is blue cheese based on Fourme d’Ambert, one of the oldest French cheeses. During production, the Chewonki farm milk is inoculated with Penicillium roqueforti, the bluish …

Chewonki Blue Cheese Read More »