Grassfields Farm. The tour was set up
by the West Mich. COOP. The farm is just
west of Lamont, MI. We all arrived at the
farm at 10 AM.
Jesse is the cheese maker; he and some of the
family members gave us a good session on fresh
milk cheese making.
This is about 550 gallons of fresh milk, being
heated, the first step in the cheese making process.
The aging room. Because they use fresh milk,
they can only make aged cheeses, at least 2 months
old. This aging ensures that no bad pathogens
remain in the cheese. Currently they make 6 cheeses;
gouda, cheddar, edam, leyden and garlic and
onion gouda and a dilled gouda. They are all very good.
Grandma and M in the best seats on the wagon,
just before starting on our tour of the pasture.
The farm milks about 150 cows. Most are
Holstein and a Holstein-Jersey mix.
The following is a video of M checking out the chickens.
The first segment is showing M checking out some
grown chickens, waiting in crates to be butchered.
The video ends with Jay prepping two chickens.
The ending is quite graphic, so if you chose not to
watch, please stop the video as soon as you see
Jay placing the chickens in the orange road cones.
We don't display this video as any sort of animal cruelty
protest; only to show where our food comes from
and how chickens are processed on a small poultry
operation.
We purchased one of these birds and plan to enjoy
roasting it on the grill tomorrow.
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