November is here and so begins our quiet season. Most of our markets have finished up for the season, which keep us oh so busy all summer, and now is when we can start making plans for next year, and have some down time of course!
Part of making plans for next year involves mapping out our cheese creations for next year’s cheese club. The 2019 Cheese Club is extra special to us as it marks our final transformation from Happy Goat to Haltwhistle as we will be including both cow and goats’ milk cheeses. Adding cows’ milk cheeses to the roster opens up more aging possibilities. We’ve already started to make a few of the cheeses for next year’s club which will age all winter and spring (and summer for a special one) before being released. Check out last month’s blog post for more information of aging cows’ and goats’ milk cheeses. If you haven’t signed up for the 2019 Cheese Club, there’s still space available!