The transition of hobby farm into small sustainable farmstead and cheese facility specializing in raw milk artisan cheeses.
Thursday, December 17, 2015
The Corydon Democrat
Tuesday, December 15, 2015
Sunday, December 13, 2015
The Winter Wine Walk
Thursday, December 10, 2015
Interview local paper
The calendars are ready!
De la Luna Farm and Goat Cheese Creamery; A True Indulgence
The name De la Luna translate to "of the moon" and naturally all clever children know the moon is made of cheese!
I am Caroline Rosa Kesten and I am also De la Luna Farm, this is my child, my second spouse and my third parent. I am so very fortunate to do what I love and I honestly cannot remember a time that I didn’t want to own my own goats and make cheese. The idea of a traditional centralized creamery, using milk from on-site dairy goats, to make one of a kind artisanal cheeses, has its roots with European cheese makers. Traditional cheese makers have provide communities with fresh and aged cheese for centuries and I would like to provide this "indulgence” for my beautiful community.
I raise Lamancha Dairy goats, recognizable by small ears or "elf" ears, this is the breed standard. They are docile, calm, hardy and the best moms, they also have a very high butter fat ratio for excellent cheese! The process of cheese making is the primary goal but the care of these wonderful animals has always been paramount.This care is the definitive factor when goat milk will to be used as a source of food and my relationship with these animals is not season to season, they are with me for generations, great-grandmothers, grandmothers, daughters, aunts, nieces, cousins and sisters. They are born here and they retire here.
Additionally, this farm has embraced diversification with its supplementary and value-added farm goods. The ongoing drive for sustainability has brought a plethora of products for on-farm sales, Harrison County and the Corydon Farm Markets. These items include milk, eggs, organic herbs, heirloom vegetables and cut flowers. The farm also specializes in baked goods, preserves and dehydrated items. We have also added a few unique products, a selection of heirloom variety tomatoes are generally the most popular farm market items. A summer salad of fresh basil, Cherokee purple and Mr. Stripey slices with goat cheese is as close to summer heaven as you can get! The selection of fresh herbs are also some of the market table's most requested items, and generally these really tie a meal together. I believe herb and food pairings are necessary for a complete flavor profiles.
We are also quite proud for the limited but very diverse selection of free range poultry. The laying hens have been chosen for particular egg color variety that they provide and the recent introduction of an Indonesian variety representing an extremely rare breed. The Yman Cremani is unique in its completely black appearance, externally and internally. We are very excited to be one of the only breeders of this type of chicken in the area. The quails are pharaoh, coturnix and an all white Texas A&M, which are raised for the lovely eggs that they provide. The farm also raises heritage breed turkeys, the Bourbon Reds free range eating what they please and frequently stop traffic by their beautiful display of feathers. To this, De la Luna Farm also has a wonderful pair of livestock guardians, keeping the wild and domesticated in balance.
While it is with great satisfaction that we are building a brand and a source of quality farm products the goal has always to make wonderful artesian cheeses. With that said, funding has been provided and made it possible for a 24’x24’ cheese facility to begin construction before 2016.
I believe that good food is one of the last affordable luxuries and building a relationship with a community through good cheeses is so worth preserving.
Caroline Rosa Kesten
Sent from my iPhone
Monday, December 7, 2015
Sunday, December 6, 2015
Calendar for a good cause
Saturday, December 5, 2015
Calendar info
De la Luna Calender
Thursday, December 3, 2015
Kids; baby goats
Monday, November 30, 2015
Progress report
Raw milk and raw milk cheeses
Sunday, November 29, 2015
Blue River Bleu, raw goat milk blue cheese
Herb de Provence
Saturday, November 28, 2015
Grants: the good, the bad and the un-obtainable
Updated on cheese facility progress, De la Luna Creamery
Friday, November 27, 2015
Black-Friday... The un-traditional mozzarella making day
Thursday, November 26, 2015
Thanksgiving
"I think we can agree that freedom is one of this country's great resources.... And I really do think that's why these people want to come here. I think this idea that they’re coming here to infiltrate, I think that is fear-based. I do think they want to come here and enjoy the same things you and I are lucky enough to enjoy."
Tuesday, November 24, 2015
Thanksgiving and some "cheesey" gratitude
Go fund me page
Monday, November 23, 2015
Beginning Thanksgiving Week
Sunday, November 22, 2015
A little off subject ...,
Saturday, November 21, 2015
Maintenance, barns, bedding and bugs
Wednesday, November 18, 2015
A business, it has started.
Tuesday, November 17, 2015
Chèvre
Monday, November 16, 2015
Livestock guardian dog, LGD
The automated milker
Sunday, November 15, 2015
Great day of networking
Gratitude
Saturday, November 14, 2015
Work begins
Thursday, November 12, 2015
"You have been approved"... The journey of a small farm transitioning into a sustainable farming business
Wednesday, November 11, 2015
Nuances of raw milk cheese
Tuesday, November 10, 2015
Pumpkins
Pre-dawn gameplan
Monday, November 9, 2015
Cheese with herbs, spices and edible flowers
The week begins!
Why is all this necessary?, why bother?
The problem with being able to transition from hobby farm to a small commercial cheese facility is you can not sell cheese without inspect-able equipment and buildings. The catch-22 is you can not develop a market if you cant sell the product. I am hoping to financially puzzle piece together this venure...for Gouda or bad!
Sunday, November 8, 2015
LaMancha dairy goats
Cheesemaker
I hope to open a raw milk dairy specializing in old recipes that may otherwise may become lost. At one time all cheeses where raw milk and pasteurization had not been required. The milk from animals that are pastured and maintained on fields and subsistence that are the natural requirements need no pasteurization. In fact, this process kills valuable nutrients that pass from grazing herds to milk to cheese. In addition, this is exactly the nuances that make some cheese exceptional. And I think that is worth saving!