Our Products
• Milk • Cheese • Beef •
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Raw Milk Cheese
Raw milk cheeses provide many of the same benefits as fresh raw milk because the milk is not pasteurized before being made into cheese. The cheese is then aged at least 60 days to maximize the levels of acid and beneficial bacteria. Most cheese available in the U.S. is made from lower quality and left-over milk, but cheese from Ojala Farm is always made from the same fresh, high quality milk you can buy out of our tank. The quality and freshness of the ingredients, as well as the small batch size, 60 day aging process and non-pasteurization makes our cheese exceptionally creamy, flavorful, healthy, and unique. We are able to ship our cheese via UPS, to anywhere in the United States.
Our cheese is not another push button cheese. Each vat is filled slowly, using a stainless steel pipeline direct from the milking area as the cows are being milked. Cultures are then carefully added and the milk is gently stirred by hand, not beaten by stainless steel paddles. After the right amount of time, rennet is added following the age old tradition of making great farmstead cheese. After coagulation, the curds are quickly cut, allowed to rest and heal, and then gently stirred by hand. The curds are eventually packed into molds and pressed by hanging weights for the allotted time. Cheeses are then aged in one of our climate-controlled cellars, on locally grown sugar maple shelving. Instead of suffocating them in plastic, they grow a natural rind that gives additional character and flavor to the cheese. We monitor the rind and mold growth, scrubbing rinds as needed. Some of our cheeses are washed with different solutions to enhance the flavor. Each cheese is hand turned to ensure even development of flavor throughout the wheel. At just the right time, we cut up the cheese, vacuum-pack them, and sell them to discriminating customers. Welcome to the taste and quality of true farmstead artisan cheese! We hope you enjoy our cheese as much as we enjoy making it!
Available Varieties:
We named our smooth, rich cheese after the man who helped us build our cheese plant. Galen’s Good Old Cheese is a secret recipe and procedure given by our cheese consultant, based on a famous Gouda from Amsterdam. Once you’ve tasted it you’ll know what great farmstead cheese tastes like. Its smooth texture and great taste combines to please any pallet. You will never return to store bought cheese. This variety is available in 2010 mild or smoked.
When we contemplated the proper name for an Alpine style cheese, mountains and travel first came to our thoughts. To get anywhere from our farm we need to cross at least one mountain. One often traversed is Royer Mountain, and we chose that as the name for this Cellar-aged cheese. Our mountains are nothing like the Alps, neither is our cheese like any other. Closely watching the temperature and tasting the cheese daily brought us a flavor that is full of zest and mountain breezes blowing through our fresh green pastures. We’ve been told our aging process gives this cheese an Italian twist with a flavor of Romano, so perhaps it is the Italian Alps? We love the sharp and yet smooth texture of this cheese.
We are trying to create our own twist on an Emmenthaler Swiss cheese. We have tried two batches and are waiting to see how it turns out. We have named it Tussey Mountain in honor of the large mountain we see in front of our farm every day. A fuller description will follow when the aging process is completed.
Everybody has Cheddar - but not everyone has our original mix of grasses and clovers. Combined with a mixed breed herd of cows that give us the right butterfat and protein we created a different taste. We have tweaked our recipe for full flavor and you won’t believe what your taste buds are exclaiming. No one can match the perfection that comes from aging in one of our temperature-controlled cellars. You like it sharp? We age it at a higher temperature. You like it mild? We keep it cooler longer. Why settle for ordinary Cheddar? If you did not sample our 2008 aged cheddar you may be too late. We have a few wedges for market and then will be out of 2 year aged cheeses until 2012. We’ve been told the aged Cheddar was world class and as good as Cheddar imported from England that cost 3x as much.
We love the taste of fresh from the garden tomatoes, homegrown basil, and a touch of garlic. What could be tastier than this complete flavor of Bruschedda sliced on top of a freshly toasted baguette? Everyone comments, “Wow, that is good!” We love it melted on an open faced sandwich, cubed in salads, and mixed with eggs for breakfast.
We started with the easiest cheese recipe we could find, changed it to fit our cheese making style and ended up with a sensational cheese. We liked what we tasted and decided it needed a special name. Our children’s Uncle Joe offered us a bottle of vintage homemade wine for a special wash to finish the cheese, so naturally we named this cheese after him. We use this to wash the rinds as needed. The cheese flavor is supplemented by the fruity flavor of the wine, giving us a unique taste that no one else can copy.
Do you want to try something Dillicious? Cut into a wedge of our dill and mustard flavored cheese. We took our original Uncle Joe’s recipe and added flavor and spice. The first bite is full of dill and cheesy goodness. As the dill passes, the dry mustard sneaks up to attack your taste buds. With just the right spicy bite and full flavor of dill, you will want more and more!
Do you think life is a little bland? All cheese tastes the same way? Not anymore! Wake up those taste buds with a nibble of our Honduran Harvest Cheese. We combine the Uncle Joe’s base with a full mix of hot chili flavor without burning your tongue or causing your eyes to water. The hints of Honduran flavor will take you to the Caribbean island of Roatan and cool you with mountain breezes from La Tigra National Park. You will soon be shouting, “Qué Buena!”
We started with the recipe for a Greek-style cheese, brined it for 60 days, and then aged it in its’ natural rind. The sharp salty flavor and crumbly texture were perfect. This left us with an excellent cheese that can be used to top salads, pasta, and steamed fresh vegetables. Try some Alpha & Omega on top of your next healthy meal!
We can’t have an Uncle Joe’s cheese without giving credit to Aunt Char. She helped us corral the wild horses and their son Greg helped figure out the smoking process for our Smokin’ Rodeo cheese. The taste of horseradish is tamed by smoking and gives a flavor you will never forget. Try some today!
We met a wild purveyor of mushrooms at a local farmers market. We have been working together to develop a Wild Mushroom and chive cheese. It is one of my favorites now because it is new, and the flavor description escapes me. It has a hint of bacon, but yet the flavor is more like an earthy goodness. The chives give an almost onion, or is it garlic flavor? The cheese is so smooth and soft it melt on the tongue. I need to taste more to figure the exact flavor.
