If nature produces something really good, keep it simple, and you can create incredible products
Craft Food Classroom
Craft Food Classroom

Episode · 6 months ago

If nature produces something really good, keep it simple, and you can create incredible products


"If nature produces something really good, keep it simple, and you can create incredible products."












Tulip Tree Creamery was founded in 2014 by Fons Smits and Laura Davenport (with the help of many others). Fons' makes the cheese, and Laura focuses on sales, marketing, and education. Laura and Fons joined Barry Jarvis to discuss their award-winning products.

"We want to work with a farmer that cares very much, that stands for something."

This podcast is brought to you by Hyden's, founded in one thousand nine hundred and twenty nine and Shaker Heights, Ohio, by local butcher Joe Hyden. Hindans is grown to twenty three total locations, with nineteen stores in the Cleveland area and for in the north shore suburbs of Chicago. After years of building connection with Midwest farmers, it became a part of Hyden's nature to do business with smaller regional companies. Today, Hydans is proud to carry nearly seven hundred Midwest made non produce items that are present in all departments. For more information, go to hyandscom. Welcome to the craft food classroom podcast, where we help make food business simple at every stage of growth. Brought to you by central kitchen media and now here's your host, Eric Diamond. Hey, this is verry Jarvis. Welcome to the craft food classroom podcast. I'm writing solo as your host today and, as always, brought to you by Hinan's. Big thanks to them. I have two very special guests today, coming to us from our neighbor state here in Indiana. Over in Indiana we are with two up tree creamery and we are lucky to have your products over here in Ohio and big fans. I Have Laura and fawns today. Welcome to the PODCAST. Hello, good more N. thanks for having a streak. You Bet, you bet. Now I know that you guys are co owners there at Tulip tree, but I'll start with fawns. How did you get into cheese? Oh, it's a long story. Yeah, yeah, it's started when I was growing up. Basically. You know, I grew up in his nice little village in the northern part of the Netherlands called friesland and surrounded by beautiful pastures and lakes and all that stuff. You know, it's one of those places where it's amazing and you know we as a little boy, I was always in the already in the country size and all that stuff. You know, I was fishing behind the old dairy plant and the canals and and if we went to the big city we always passed his huge dairy plant on our way and that kind of started getting my fascination going and then I went into it a little bit more. I studied food science. I studied the Food Science for seven years and specialized in dairy technology and dairy processing and then kind of started traveling the world and seeing what people are doing with dairy you know, what kind of products they are't make out of it, and it brought me to a lot of different places. Like, you know, I spent a lot of years in Tanzania, East Africa and did consulting and Mongolia and Kenya, Uganda and Ukraine and all that stuff, and made over here to the US as well and, you know, and kind of brought my fascination with more with the hands on stuff, so more than the small and medium skill and I really like that. And see what you can make out of milk. You know, milk is such a nice it's you start with this white liquid and then you can make these amazing products out of it which are so different, like cheese, Ice Cream, yogurt and, you know, gee butter and and all that kind of stuff. And of course now we're making putting here, which are amazing too, you know. So yeah, so it's like it's you make these very different products out of this, you know, wide liquid and it's just and it's amazing and you can taste and if you get the right source, you get the milk from the right sources, you can really taste, you know, what where they were, those cows have been, what they have been eating, and you know, you get that in there, and that has always been one of my key things about okay, what you know, what kind of cheese you got to make and those kind of things, and I with that. I always look at starts with the cow. You know, where are they, what kind of environment are they? What are they eating? A death starts my my mind spinning and say, Hey, this is what I want to do,...

...this is how I can get these flavors out of there, this is how I can play with this. You know that I'm adding a little bit of this, adding a little bit of that to it, and well, then we end up with these beautiful cheesus and then, you know, and the Nice thing about the small scale part two, which always fascinated me was you get this immediate contact. You know, you as you make it. You're like we're being on a farmer's markets, your you know, you have your direct contact with your or from the farm or all the way to a final consumer, and that's a nice thing and that's something which you are often when you are in the large facility. You're so focused on just one point. You'd kind of missed all those little steps, you know. Yeah, it's it's a great thing to do. You answered a lot of my questions in that opening intro. So that was fantastic and I'm excited to taste Indiana pastures in the tour of this. You know, this cheese here. So, like you said, Laura, how did you get into cheese? Well, my background was public health, that I worked in hospitals for many years doing education. My degree was in public health and microbiology, and so I worked in health field for several years and then on my birthday, I don't know what year that was, maybe two thousand and three, I was I was kind of looking for something else, just a different environment than like large hospitals, and so I my husband took me to a local organic dairy farm where Fond's was the lead production manager and cheesemaker product manager and he was making these amazing yogurts and chocolate month. I think the chocolate milk got me, probably, and so he was making things really great, local, clean products with local milk and my experience they're within an hour I was applying for a job, my husband's like go ahead, you know, like I applied for a job and it was a job actually on the farm, and I'm sure the owners laughed and said, well, I don't think that's for you, but we you know, how about come into the office and help us with sales? And so I started and we worked together for five years there and I pretty much was hooked. I guess then that was like your twelve or thirteen birthday, though, right, I mean you're yeah, exactly. Yeah, you started. Yeah, yeah, and that that point we were only making you were making like one or two cheese and maybe the a fresh cheese and a long reeds cheese. But then after that we, you know, left there about the same time started another company, and so it just kind of went from there. So we're now I don't know how many years working together, almost twenty. Yeah, something I said. Since your birthday you've worked together. That's right. Yeah, that's good. I was just looking for something different. And then, you know, at the time a lot of people wanted to know where their food came from. You know, around two thousand and four, two thousand and five, it was a big time, at least in Indianapolis, where people were really interested in, Hey, where is my food coming from? And you know, what is this products you're all making. That is like really clean and simple and real food, and so I felt like at that point I was like a helping be I was a resource to our local community to find real food and it happened to be dairy that tasted really, really good. That is that is wonderful. That's a great a story. I couldn't I don't think that one's on your website. Is it for anywhere in the news? That's that's very people. Yeah, people ask me. You know, there's I mean, I don't hide it, it's just sometimes it's a little bit more complex answer. You know. You know. So. Yeah, so that's pretty much it. And we've worked together since about two thousand and four. Yeah, wow, and a start a third, third business on our only business together that we've been owners of. Wow, in back to fonds real quick. was there someone in your childhood, going back to the Netherlands, that was an inspiration? Did you? I'm sure you ate a lot of great food growing up.

Is there any one person that you would say that that was the person that really got me into food? I think not specifically a person. I think it's much more really maybe it just more that you know that what is that saying? It takes a village, you know, and it's kind of the environment you grow up when. You know, I it's a small village. You walk through the main street or you go on a bicycle and of course in all we do everything on a bicycle, you know. So you go to the buy, you go to the to the main store on the bicycle. We had like be you know, we had a couple bakeries in the village. We had all the fruit of vegetables there. You would go there, you would you know, your hand picks stuff and you would do that on many times. You do that on the daily basis. You don't buy for a whole week and you just do it, you know, every day and you kind of grew up with that. I think that basic natural stuff. Where around the villagers you have a lot of gardens, you know, vexable farmers and all that stuff. That's where you picked it up. And I had a lot of friends who had farm who grew up on farms, and that's where we were. So you so you kind of live with the cows, you know, in a way, you know, and and it's you know, I remember as a little boy there was a farm where now that farmer is not there anymore. Now it's soccer field. But you know, I walked down the street and as a little boy and my mom would give me my little milk can which was about this high, and I would go there at time of milking and then, you know, the farmer would just have his raw milk. He filled it and then he filled that up and then I went back home and then my mom boil it and then make it safe and and then that's what we drink and that's how we did that, you know. And of course later on you got all the other stuff in the stores and we stressed over do that. But you kind of grow up with that whole thing where I remember, you know, when that farmer went out and got the you know, the Hay from the fields and the grasses and all that stuff, and many times all the kids in the neighborhood they would be right with him on the riding on the wagon. You know, having that experience. We played in the barnyards and and be with the animals and all that kind of stuff. So you kind of I think that's the key thing. You kind of grew up with it and I think that's where that that thinking started going with me about, you know, when you create products, I think you don't want to go for complexity. You know, I think if you have something really good, you don't have to make it. You know, if nature produces something really good, why would you do all these funny steps and throw in all these weird stuff and make it, try to make it better or something? You know, nature is really good and making great flavors and now be as a person, try to work with that and and and bring that out to people, you know, how they can enjoy it. Yeah, and and I think that's where always that's one of the big things for me. You know, think, think, go to the basics first and make sure that that is good and then work with that. Keep it simple and and you can create incredible products. Yeah, and, you know, and I think that's what we've been doing here at twouldrey too. It's like, you know, it's, I think what I tell people many times. It's just amazing when you're looking at these steps of cheesemaking. You know, all the steps are pretty much the same, but then if you're looking at the range of cheeses, they're so different. And that's just by you know, going with a little different bacteria, different cultures in there, you change the temperatures in there and and you play with that a little bit and then suddenly you get this whole different product, and I think that's just fascinating. You know. Wow. Yeah, I that that interconnected this with nature, growing up with the animals, living with the cows and keeping it simple. It's fantastic. I love that. It philosophy and I'm glad you're bringing that philosophy here to this this part of the country. Yeah, you know what that's you know, when we get a new person into in a make room for making cheese and I tell him, I say don't, don't start reading books immediately. You know, Star observed first, you know, look at the cheesemaking process. Get your hands in...

...and nail, get your hands into current, feel it, you know, smell it, get all your senses going, you know, and I think that's a big thing. And once you get that and see that whole process, what's going on, it makes much more sense than to start reading off through it and try to explain certain things, which is happening. Yeah, that seems like a great way to ignite some passion right now. More that book yeah, Laura, how about you? What was your Childhood Food Inspiration? Well, you know, I'm from Hagerstound, Indiana, which is population two thousand, a very rural eastern part of the state and you know, half of my high school classmates were farmer so we I wasn't raised on a farm and honestly, my mom didn't really. I mean she she cooked for us, but it wasn't anything extravagant because I had, you know, working. Both my parents were working. So you know, sometimes I was cooking when I was younger and never really thought I would really get in, really see myself in the food business. But you know, I think from the small town I was from, I wasn't exposed too much until I moved to the bigger cities and got to experience different foods and so I just think leaving my small town experiencing and we have traveled a lot outside of the United States. So I just think just, you know, trying different foods and experimenting and just opening my Palette two different flavors over the years has helped. I'm not, you know, a cheesemaker. I helped teach cheesemaking on a smaller scale, which is fun I just made. I was testing out a Mozzarella making recipe at home a couple nights ago. But I'm just doing it for more for they my own learning and so I can share the you know, the process of people who want to make cheese in their homes on a smaller scale. So, yeah, I enjoy I enjoy cooking. I cook at home almost every night now. Yeah, and so I just I really like, you know, working with my hands and just fading people really, because that's mainly my job as sales, marketing and education. I'm taking is amazing cheeses and just letting people taste and see what they like or what they don't like, you know, some cheeses. That was my next question and I love that your focus being on on sales and marketing. So many of the craft enter food entrepreneurs we talked to and meet they have to create one day and sell the next or create, you know. So that partnership like almost the separation of church and state, so to speak. That's that's seems like it's working out great and plain to both relationship rights. That very well, real well, yeah, yeah, I think you know, that's how we has been kind of since we met. You know, our my focus was always more towards the production and Laura's focus was much more to, you know, the Sals, the marketing, social media and all that stuff. The Nice thing about that is also that that's not where my interest was. You know. My interest was, okay, let's make the products and jet, you know, create them, make them, see how we can make more of them and that kind of stuff. And the funny thing is then, you know, it's always nice that when as a production person, when you go out and then you meet those customers and see because, you know, Laura keeps telling me, you have to get out there, you know, and hear what people tell say about it. You know, and it's a great and it's such a big motivator. You know, it is amazing thing when you hear customers in a store, you know, saying these things, not because out of politeness, but they just say incredible things about your products and you know and that, of course, that's that's a great motivation and great gives you great energy and especial, you know, when you has as a small company. You you know, the last two years were pretty difficult, you know, and stressful and times and but those kind of things really...

...get you through, you know, and that at it said, it gives you a lot of extra energy. It's a cup of coffee, doesn't do, you know. So it's yeah, so it's that's it's a great thing to have, and so we kind of worked that out really well that we can do that, you know, and I do hope that as we continue to grow that, you know, I can get out that war with Laura, you know, so people also see, you know, who's behind more the production side of the company, Laura. I mean, does it make your job as in sales and marketing easier when you're winning world cheese awards and National American Cheese Society Gold Medals and the Blue Ribbons? Yeah, for sure that does. And, you know, just to tag along with what we were talking about a second ago, you know, I'm the one trapped doing the traveling and out there, you know, greeting people, feeding people, and you know, I get questions all the time we'll worse bonds, and I'm like, well, he's making cheese right now, like he can't really join me. But yeah, hopefully this year. You know, we set it up intentionally like that, but you know, there is a time where he does have to come out from the cheese. That and do you know? Because people want to meet him and and, you know, hear the story, like you want to hear the story and and I think it just lets people, you know, get excited to meet and hear the passion behind, you know, from the person who's making the cheese has which is, you know, always really infectious. Yeah, but yes, when we when he when we make these amazing cheeses and the words start showing up. Yeah, it it's so fun when we win. That's so exciting to be able to share that and, you know, with the whole team. And it takes, though, it's taken our whole team to for us to be able to do this, for sure. So it's just incordible to bring it back and share it with them and, you know, really be thankful that we've done what we've done so far in seven years. Yeah, I think when I have visions of fonds as a child with the can of fresh milk and I think, you know you're going to wind up with some blue ribbons. You know, that's your your early training, you know. Yeah, I remember one time and my parents were gone for a day and they came back and I was brewing some beer in the kitchen. I was not too old at that time, and so that was that was kind of a nice surprise. I had to bubble it and that I put it into cellar and you know, we did drink it, but it was a little bit strong, but that was a like that was one of the first little, you know, food creations I did. And Yeah, the household. Wow, that's setting you up well to learn all about cheese making, I'm sure. Well, we are going to take a quick break to hear from our sponsor and we'll be right back with you and I am going to try some of this amazing product. We will be right back. Okay, you have an amazing food product that's retail ready. If so, you should check out our class on delivering the perfect pitch. It's taught by Kim Hyden from Hyden's and she heads up the category management team. She's going to take you through the key differentiators that'll set you and your product apart, as well as to give you the four peas of a perfect pitch. It really is a great road map to get you on retail shelves. So check that out at the central dot kitchen classroom. All right, we are back and excited to try these products. Laura, let me ask you would have been the challenges of the last year and a half or so, with everything that's gone on and you know, how do you see your business moving forward from here? Sugret? Well, I think for sure the unknown. What has the big been the biggest...

...challenge in the last year and a half? You know, when covid started, our order stopped and so we just really had no idea. You know, we had were we did know, I know, what was going to happen if we you know, we of course stopped making cheese, but we still had aging rooms full of cheese. I think that was the biggest challenge that we had is figuring out, okay, what do we do now that the orders have stopped rolling in? But luckily that was pretty short lived because while the restaurants closed, the grocery stores picked up. So I would say within two or three months it was kind of a little more clear what we needed to you know, probably within three months I would say it was clear that we just had to shift and really start focusing too sales, that we're going to retail, and so we worked with a lot of our retailers, initially to help move product that was aging and then we adjusted what we were making based on that because different products are moving in different markets. So and you know, honestly I can say we've had, you know, the last six months or longer we've had really steady growth in the retail our young the retail section, and then restaurants have been opening up here. So, you know, I think it's just we just had to shift our focus on sale of sales from from you know for a little while. But our local farmers markets have just been amazing and they have, you know, they've just started going up and they've stayed high. So you know, it's we're been in a good we're to good place right now. Yeah, I think think, you know, I think our strong point of our company was that we did not focus our seals just on one one point of the market. You know, we did have distributed seals in going into the food service parts and we also in the retail parts and then we had the farmers markets. So we are fortunate that that, you know, and we had a good mix of different distributors. So as certain parts fell away, other parts picked up and that took a little bit of balancing and that has really worked out. You know, the unpredictability is the big thing, because you just don't know, and you know your customers also don't know exactly what's going to happen. So you kind of have to think about what you're going to do and and just guess and and, you know, take some risks on our way and and then you know. And then then the thing happens is that that's how very much last year went and then suddenly this year, you know the moments the restaurants really opened up. You saw this huge acceleration of the market and it went so fast and it was so difficult to keep up with and then you have to adjust to that. And then that end, that whole concept, one of the biggest issues then comes up and say, you know, how can you do how can you arrange everything but staffing? And you have several people who might be suddenly, you know they have to quarantine and how do you cover that? And you know, it's the typicult thing what a small business goes through and we had those same same things. So but we are very fortunate that everything worked out really well and you know, we finished a year very strong and you know, and and the Nice thing is that you know we finished this year with some amazing awards. Hey, speaking of awards, I just tried the hops. Absolutely wonderful. That creaminess is hard to describe. What tell me about that product? And then the beer washed rind that process. I am I saved these are from Hindan's. This my new favorite cracker. I saved three of them for this podcast. So there was only like forty in the package. Yeah, so one of the distributors in...

Cleveland, Cheff two chef foods, arranged to bring the beer down from the Great Lakes Brewing Company and then we made a couple batches POPs using local beer from your area. So it was it was great to be able to do that. Yeah, and that's Great Lakes, right, Great Lake screwing. Yeah, there's the say the name of the beer. I just can't remember, not on this one, because they cut, they cut into a US. Okay, for this one. I wanted the whole thing right. Yeah, yeah, so, yeah, we send up a four pound wheel to chef to chef foods and then they they disseminated it to all the regional hindans stores in the Cleveland area. And then the stores in Chicago are also yeah, if I had to guess, I would guess it's the Commodore Perry IPA. I don't know, but that's a real hoppy. Okay. Yeah, it's been lovely to work with high ends because you know the size that they are and you know they want really nice products. So it's really nice because they can, you know, work with us and they're distributor that they use up there and really bring in, you know, the cheese is that they want pretty easily. So it's been lovely to work with them and all their Gore mate cheese specialists know your products so well and they really do want to find the best. Yeah, best out there. Yeah, I probably am do a visit up to visit Hindan's. Well, let me know. When we initially rolled out the line, I went up and I met with all of their cheese mongers and cheese buyers and didn't education with all of them and all of our products. So it was it was a lot of fun. It's probably time for me to come do a re visit. Yeah, that would be fun. We if you do well, off to visit this, you know. Yeah, okay, next up, I'M gonna and this is the one I haven't had. I'm going to cut into this. Yeah, the Fox, yeah, is the first one you had, which is the Semisoft, and then the hops, which is the double cream wash dry cheese. Yeah, we call it our funk alicious cheese. Yeah, I saw that and I know that is gorgeous. Yeah, it's so. I mean so this is inspired by a lot of the French more fragrant stinky cheese. Has Funds. You want to talk about the Fox Club. You know, it's it fits in our line. Like when we set out the kind of cheese that we wanted to make, we kind of wanted to make a cheese line which is very diverse, you know, not so much very much in the same thing. So this was a this really went into the funky part of the whole line and it's I think it's a great cheete. It's a tricky one to make and we during the whole years of develop that we had, have been a couple times when we actually were close to stopping it and then we got things under control and so now it's like, I really like how it is right now. And what happens is, you know, in the beginning is nice and firm. It's a little softer on and then as it ages more, it gets this nice creamy breakdown in the middle and it just gets softer and softer and, you know, like I know Laura prefers many times, actually just cut the top open and then start with a spoon or an Ivy, just take it out like that, you know, and it's great. It's a great but you know, you kind of have to be into the cheese with a little bit of a, you know, stronger flavor to it. I love this. Yeah, and it's great. I think the text here is really you know, text here can be like, once it gets really right, the texture is almost like butter, you know, it's like you spread it over. It goes so well with so many different things. It's just amazing. And I'm something which a lot of people don't realize that, you know, when you have a very stinky cheese, most of that smell comes a lot from the rind. So once you think that ryand awful little bit and you go we dig more into the inside, you know, that's that that stinking is that funking is as much more mellow...

...and I'm eating this rhind to Oh yeah, tell you know, go for it. There's No way Im yeah, and one thing which amazed me is that, you know my daughter, of course, she's been eating cheese like crazy since he was born, but she also digs into this cheese, you know, so that's a good sign for me. Yeah, I mean how I've been told that it's, you know, even though there is a fragrance, it's actually pretty sweet and it is more approachable than some of the French, you know, more stronger cheeses. So yeah, you know, I we haven't won any words on that cheese, but it is the most I mean instagram cheese, all the cheesemongers behind the counters. I love it. It's just not it's not really our mains, like I wouldn't say a mainstream cheese, but for the people, for those who enjoy more European inspired, you know, more earth the interesting and more complex cheeses, this is a beautiful beast. Yeah, I love do you feel like sometimes, with the awards, it has to fit into a styled category? I Know Beers kind of like that. Sometimes that too, and you know, and sometimes, if you know it's you also depend, of course, a little bit on the preference of the person who's tasting it, you know, and and especially when you get into this kind of these kind of seizes, that's very much like that, you know, because the flavor is so strong many times. So it really depends that. But you know, one of the fascinating things with about this cheese to it's like if you eat eight hours like on a regular basis throughout the year, you will see that the flavor changes. And that happens because, you know, we are getting this great milk from these cows which your year around basically outside, and they eat different things. So sometimes during the certain times of year you get us hold different flavor into you know, they have been a little bacon flavors, you know. So can pop up and it's just amazing, you know, and I think that's I think it's such a connecting cheese to you know, to the Earth, let's say, and I think that's a nice thing. And there's so much work goes into that sheets, you know, we it's being washed several times during the week and then it has to age, it has to be turned and we use special washes for that, you know, and there's a lot of manual labor going into that and a lot of love to make that cheese how it is. You know, and that's the other fascinating thing, is you can actually you know, you can taste that love if that product comes out good. You know that the people from when we were making it to through the Albi Nache part to the wrapping part. You know, they really put a lot of attention to that product. And then, you know, so it's yeah, there's it's a special product and that's flat cheese is touched I think over sixteen times, like from once it's made. How long do you age this particular one? About four weeks. Wow. So then I'm thinking I'm going back in time and to win that grass. I know, I love butter in like June, you know, yeah, like it just you can taste a little bit. Yeah, there's always something special about, you know, whatever is being produced from dairy and from the month of June. You know, you get the fresh grass is going and all that stuff. It's always special and I know in an nebulance we have special spring you know spring cheese, which is only produced, of course, in the spring and month of May and maybe the beginning of June, and it's just because of those just extra flavors, you know, the special things which come through. There's something unique us to do it. So yeah, and this craft these you know that. That leads into how special is it your relationship with the farmers and knowing their pastures and things like that? It's very important. You know, I don't have to know everything, but I think the key thing about it is that you know, you want to work like for us, we want to work with with, you know, with a farmer who cares about whatever they are doing very much. It's the key thing. What are they standing for it and it's not about, you know, is a cow...

...just healthy, but how is the farm being managed? You know, how would a treating the land? That whole concept. You have to be good with that and and that kind of because that's the inspiration for us to develop the type of product we want, because that kind of brings the flavor out. If you don't pay attention to that, you know, you've kind of treated as a styile product and it's not, and there are such amazing flavors in there, you know, and you have to you have to find out, you know, you have how to get that out of there. So you need that information and so that relationship with the farmer's crucial and you know, and a lot of people ask me to as like you know that you ever wanted to be a farmer? And absolutely not. You know, I like her when the milk is in the tank and that make the products, and I to me the being a farmer. It looks that the yeah, that's not for me. So I like more this part of the job. So and our for our the milk comes from Hudson, Indiana, which is in the northeastern corner of the state, which is very close to the Ohio border and probably like at the same altitude as Cleveland. Oh Yeah, yeah, we drive up and pick up the milk twice a week from the corner of the northeast corner of the state. So, yeah, and that's what's one of your farmers there, country meadows, country meadows, country meadows. Yeah, that's up there. HMM. Yeah, we will sometimes tap into other local dairies, but right now we are pollen cheese from country meadows. Okay, Nice. Well, now I want to get into this snap dragon. Here. We Snap Dragon. That's what you're trying? Yep, MMM, how bannarrows? Right, yeah, so this is the sister to trillium, which is one of our cheese is that just won and bold in Spain a gold award the same cheese. About the comers, you know, and it's I think it's great for people who looking for something with a little bit of kick to it. But you know, and I think that's me and the Nice thing about it is I think you know working with how bannarrows they can be so hot. But you know when you're putting dad and like with the cheese, like a trillion, when you have a triple cream, that that cream, the sweetness of the cream that blends so well with that little bit of heat. I think it's just a perfect combination. It is amazing. Yeah, I don't know if it's my I can't even decide these all three or so wonderful. How you know that triple cream. I don't think a lot of people may understand that. How, like how much cheese would you get from a gallon of milk? Well, it depends what kind of cheese it is, you know. But typically many times when you almost go to a ratio like what is it one to ten? And but it depends very much of what you're working with, because if you're working with a spreadable cheese, you're going to have a lot more Morei sure you want to keep in there, because I'm motion and cheese much higher. So you yield is going to be much high, where if you're making a heart ache cheese, your moist level is so much lower that you know you're going to yield as much lower and that cheese has the aged much longer to so it depends very much what you make and then it depends on, you know, the quality of the milk you're working with. So like your composition of the milk. So for a cheesemaker, you want to have milk which is very high in protein, because the protein is really what makes the cheese. So if you're if you're having, you know, milk with a very high level, you will see significant higher yield coming out of that. And as that's not what you see, for instances, not going into the winter, most of the milk gets a little bit more thinker. Let's say the competed drive matter goes up in the milk. So you yield goes up and yeah, it's it's a nice thing. And and again there for us it's like what we have...

...to do is during the year you know, we have to adjust the recipe with that. So as the milk changes in the spring, you it gets much lighter. You drive, matter goes down then and then in that the end it goes back up and and we adjust our recipes to that. So we analyze the milk when it comes in and then we make the adjustments to fit the recipes. And Yeah, wow, now that brings up a good point because I was going to ask you earlier. You've been to Canya and Tanzania and all over the world when your consult when you were consulting, do you look at their milk, in the quality of their milk or attributes of their milk and say this is a good cheese for you in this villagers? Yeah, yeah, you did. You look at all that and you look at the conditions, you know, like when I was working in Tanzania, you know, we didn't really our big problem would have which prints, storage and everything. So then, and I like a good cheese to make it a hot climate is Mozzarella. So and the Nice thing about Mozzarella you can also freeze it. So it makes very much sense to in a tropical, you know, country, you say hey, you make that because you have to make it already when it's pretty warm, and then you can throw it in a freezer. So if you know, it stores much easier. So you're looking for those kind of conditions and the more you get your conditions under control, the more you know, the whither your cheese area can be, let's say, you know, the more options you going to get, and it's crucial to look at those kind of things. It all goes to God, wow, that is that's really, really neat. You. You both have such a unique skill set and it seems like just great, great team was brought together on your birthday and two thousand and one or three or whatever it was. Yeah, you know, I'm so impressed with your story. These products. I mean it tastes, you know, this European style it, I mean it tastes like something from the old world. I don't you know, we don't have anything. We're kind of more known for Swiss and my part of Ohio, where I'm at, where are you from? SOUTH OF CLEVELAND? Okay, yeah, so, yeah, but it gives you more options to discover a new stuff. You know, yes, for sure, this should be on everybody's holiday cheese plates. I'm telling you right now and you know, we kind of really do this without support from, you know, a lot of these independent retailers. You know, our biggest sales are here in the Midwest. So you know, we couldn't if we were being supported and if it wasn't important for our local community to really support the local foods, we really wouldn't be able to do this. I mean, we distribute nationwide, but most of our cheese is staying right here, you know, with it within a hundred, I don't know, maybe three hundred miles, something like that. So well, so we really appreciate, you know, the Hy Enns team and so many of the local restaurants and, you know, our communities that allow us to come in and do farmers markets, and that's it's really what's allowed us to keep going. Yeah, well, I know that you are very busy. I really appreciate you joining me here on the craft food classroom if you wouldn't mind it. In closing, if you would if you could send a message of inspiration to an upandcoming you know, somebody that wants to get into the food business or has has a passion for something. What would be some words of inspiration you could offer right. I mean I say look in your look for your local community, look at your local farmers markets. That really it's so easy. If you have an idea and you or you have a recipe or something you make that you want to just see what it's going to do. You know, do go through the proper channels with your health department, but get it into the mouths of your community. Yeah, and look for resources. There are a lot...

...of resources out that to who are willing to help, you know, and a lot of stuff which we didn't know. You know, we took we took quite some time to you know, we started disadvanture which you'll treat, and I knew that if we hadn't done that, I would have made more mistakes. So it kind of it's good to, you know, if you have something, do your prep work, prepare yourself, try to get as much info as possible about all the aspects. A good example is like when you want to create a product, and especially in the food product, and you want to start making that and like what we do, and you do it a little bit larger skill then or you skill it up. You always imagine before you start, you think all you got to be making all these products and then once you start with that, you kicked it up and you find yourself being, you know, working on a computer doing all the finances and doing all the bookkeeping, and you know now you have to hire somebody to make the products. You know, there is there's a lot of that stuff which you can prepare yourself for, a lot of stuff that you don't know, and the more you can prepare, I think the better off you are. And there are all a lot of resources out there which can help you with all that stuff. Like we work with the organization that score, which is free. You can work with that, you know, and like people like that, I think I'm really be a good resource. Yeah, that is yeah, that is great advice. Thank you. Well, your products amazing, your brandings beautiful to we didn't cover that, but it's very, very nice. Thank you. We appreciate you. Yeah, your dedication to local farmers so inspiring. Keep up the good work. You got a customer for life here in Cleveland and if you when you do come to Cleveland, let us know. We'll do that right. Maybe I'll bring him, maybe I'll come with me. Yeah, you gotta get him out. Yeah, all right, thanks so much, yeah, that's a wrap. Thanks for joining us on the craft food classroom the podcast and we will talk to you soon our pace. Thanks for joining on the craft food classroom podcast, where we help make food business symbol at every stage of growth, brought to you by central kitchen media. To learn more about what we're doing, visit us at the central dot kitchen. Please subscribe to this podcast to learn more about food entrepreneurs and their experience in the craft food business. The craft food classroom food business course teach US students exactly what they need to know to succeed in the craft food industry and avoid pitfalls and costly mistakes. You can use the code podcast twenty one at checkout for ten percent off. The craft food classroom is a comprehensive and in depth five part online, go at your own pace course that will provide everything needed to build a thriving food business. Each module includes a video presentation, workbook and quiz. To learn more, visit classroom dot thus central dot kitchen. This podcast is brought to you by Hyden's, founded in one thousand nine hundred twenty nine and Shaker Heights, Ohio, by local butcher Joe Hayden. Hydans is grown to twenty three total locations, with nineteen stores in the Cleveland area and four in the north shore suburbs of Chicago. After years of building connection with Midwest farmers, it became a part of Hydan's nature to do business with smaller regional companies. Today, Hydans is proud to carry nearly seven hundred Midwest made non produce items that are present in all departments. For more information, go to hyanscom.

In-Stream Audio Search


Search across all episodes within this podcast

Episodes (14)