Last Monday Elizabeth and Scott made the five-hour drive to Veldhuizen Family Farm in Dublin, TX and even farther up north to Eagle Mountain Farmhouse in Granbury. They were lucky enough to stop in while Stuart Veldhuizen was heating and stirring the curds for cheddar in his 300 gallon vat and he was happy to say that they were getting much more yield (about 1 lb of cheese per gallon) now that they have more Jersey cows in his grazing herd.
The store is open six days a week and when they arrived several people were there buying gallons of raw milk. There's also a viewing window where visitors can watching the cheese-making, which happens four or five days a week, and Elizabeth and Scott even got to see the inside of the aging cave built into a hill on the way into the farm.
Here's a picture of Scott inside the cave with all the cheeses.
Up in Granbury at Eagle Mountain, right next to the Brazos River, Elizabeth and Scott got to see their natural rinded Granbury Gold aging. It's made with milk from Sandy Creek farm in Bridgeport, TX where they have purebred and pasture grazed Brown Swiss cows. Matt Eagle was just sanitizing the equipment post-cheesemaking, which he does with his father David Eagle. Here's a final shot of the aging cave.
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