Welcome to Engel Farms Artisan Farmstead Cheeses' FAQ section! Have questions about our cheeses? Explore our frequently asked questions below to find the answers you need.
Can I request a custom order?
Absolutely! Be aware that the bloomy cheese (i.e. brie, camembert, or bleu) will take up to 6 weeks and I will only make them on order due to the price of the cultures. Please reach out to me via email and we can discuss quantities and pricing.
Where do you source your ingredients?
I use cream-line pasteurized milk as often as possible, as well as store-bought milk. Many of my cheese are inspired by European-style artisan cheeses, so they may contain herbs, spices, or a washed rind. We source herbs from our farm as often as possible. We also use animal rennet unless a request has been made to use vegetable rennet.
Tell me more about rennet!
Rennet is the enzyme with which the curd solidifies, a crucial step in cheese-making. My animal rennet comes from the fourth stomach of a calf (chymosan) and vegetarian rennet comes from thistle and other sources. I prefer the traditional animal rennet and source it from a cheese-making supply company in northeast.
Do you host private cheese-making events?
Of course! Please email me to discuss schedule availability and pricing. I will give you a list of cheeses from which you can choose to make. There may even be a free wine tasting! Be aware, some take up to 2 days- I will be sure to include the time requirements with the list of available cheeses.
Guest Cabin Information
We do have a guest cabin you can rent if you would like to schedule a cheese-making weekend! The cabin sleeps 4 comfortably and has a full kitchen, laundry room, and bathroom. Please email to discuss availability and pricing.
Do you offer other types of classes?
Yes! Wine-making and jelly-making/canning classes are also available upon request. Stay tuned for other classes in the future!