Well we finally made the leap and bought a pasteurizer this year. We thought it would be here in April but did it not arrive until July 1st. We have been making cheese every three days since then.

The vat allows us make and sell fresh cheese from pasteurized milk. The two restaurants we have been selling to quickly added our cheese to their menus and we also added a third restaurant, The Peter Herdic House in Williamsport, PA. Like The Inn at Turket Hill and the Westmoreland Club, this is a 'white tablecloth' restaurant that focuses on using as many local menu items as possible. The executive chef, Liz has been a pleasure to work with and we look forward to a long partnership at the Herdic House.

The vegetable crops are done for the year. It was a good year in spite of the drought because we grow in a high tunnel and have drip irrigation to our veggies. We are already getting the catalogs for 2008 and are looking through them for new ideas.

We want to take this time to thank all of our customers at Forks Farm Market, many whom have also become friends. We also want to thank Chef Frank at Westmoreland Club, Chef Matt at the Inn at Turkey Hill and Chef Liz at The Peter Herdic House for their continued support and fresh product ideas.You can check them out on-line at: The Inn at Turkey Hill and The Peter Herdic House
The photos are of Jackie standing at the new pasteurizer and some fresh chevre draining in the cheese molds.