New artisan cheese factory is born!

[Shazah]

I love the sound of a vanilla combination with your blue.

Having just tried my own blue farmhouse for the first time today, it is much improved with the addition of a sweet flavour, in our case a fig paste.

I look forward to following your experiments.

Congratulations on a fabulous looking Cheese factory.  It gives us all something to aspire to.

Cheers
Sharon

[anyaga]

Looks amazing!! Congratulations!

[DeejayDebi]

Luis I love your setup congrats and good luck to you!

[elkato]

Debi, Anyaga, Shazan thank you!
Yesterday in the annual Cheese wine and bread festival the owner of a very well known store tried our sheep blue and asked me for the exclusive to sell it in our town!
and during the festival the blue was by far the fastest one to finish.

[DeejayDebi]

Well congrats! That speaks well for your cheese and I will give you a cjeese for that!

[Boofer]

Well done, Luis!  :)

-Boofer-

[iratherfly]

Incredible Luis! Congrats. (Reminds me, I still awe you an email from the weekend).

Looks like I am next in line... putting together a proposal for an INCREDIBLE space. Already had the inspectors visiting and giving me green light to pursue it.  Stay tuned...

Congrats Luis!  Do you have a website yet?

[elkato]

Boofer, Johnmatyus  thank you!
Debi many thanks for the cheese!!
Yoav congratulations!! I know you must be super busy I am looking forward to seeing your place, don't have a web page yet- working on it. just a facebook page
facebook.com/quesoslafactoria

[iratherfly]

There, I 'liked' you on Facebook! I still awe you emails!

[mtncheesemaker]

Congrats, Luis! Sheep's milk is my favorite blue. Look forward to hearing of your successes!
Pam

[Vina]

Congrats Luis!

thanks for sharing your pictures! I wish you all the success in your business and hope we'll hear about you in news :) !
(well, ... I'm bit jealous also :) )

[Althea]

If you are taking the soft ripened and blue cheese class with Peter Dixon I'll be there too! I am looking at milking sheep in addition to my Jersey cows and am going to a sheep dairy this weekend where I will hopefully pick out a few ewes to add to my small flock after I help them milk! Your creamery is beautiful--congrats!
Althea

[elkato]

Pam,Vina.. thank you so much for your comment!!
Althea.. I am attending the Affinage course in Oct 18-20  the soft and blue course date didn't work for me (It would have been great to attend) anyhow I plan to ask many blue cheese questions while I'm there!
sorry for not answering sooner,
By the way I just bought up two beautiful Brown Swiss heifers so I will have cow milk blue cheese next year!
best regards!
Luis.

[Farmsteader]

Let me ask a silly question, why use a pasteurizer when we normally heat up the milk when adding starter ? We make raw milk cheeses and age them for 30-60-90days or longer for more flavor, no one sick so far . just wondering what the restrictions are in Mexico. We really are excited for you and your Family on your Cheese Biz, Wishing you Success in all ,when i read your post it gives us motivation to take more chances and make new flavors in our small kitchen. Next will add some Anaheim Chili powder that we got from a  New Mexico farmer . People are starting to line up for our regular Cheeses, can't wait to see what happens when we try some other Flavors.

[Tiarella]

Love seeing photos of your new heifers and the curious sheep.  The heifers are lovely looking!  I miss cows although I love my small goats and how little they eat.