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Farmhouse
Cheese
For Jason Wiebe it all started three generations ago on
a farm where his mother was born. On a farm where he
learned to raise Jersey/Holstein cows for the richest
tasting milk. On a farm where he lives today with his
wife Shari and their three children.
Originally from Canada, Shari introduced
Jason to the concept of Farmhouse Cheese. To use the
name Farmhouse, the cheese must be come from the milk of
cows raised on the farm and the cheese must be made on
the farm. Their first batch was made on their kitchen
stove.
"It wasn't the best cheese I ever tasted, so
we
visited Farmhouse Cheese companies in Canada to get a
better overview of the process," Jason explained.
That overview and a recipe from a family
friend led to success. Today, in a complicated process
that takes a full day, Jason and his assistants create
fresh cheese from cows raised on near-by pastures. It's
the only Farmhouse Cheese made in Kansas.
"We wanted cheese that we felt good about
giving to our children," Shari said. "The kind of cheese
I remember eating when I was growing up."
The Wiebes make their
Farmhouse Cheese from top quality Grade A, pasteurized
milk. The milk comes from cows who graze on
pesticide-free grass, and are given no sub therapeutic
antibiotics and no hormones. It takes one gallon of that
milk to create one pound of their special Farmhouse
Cheese. Be sure to try all of the
flavors: Medium Cheddar, Jalapeno
and Colby.
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