Creamery: How now, beautiful brown cows?
By David Bowman
April 24, 2009 | RICHMOND -- Have
you ever met the hard working girls of Rockhill Creamery?
If not, then maybe you should drop by on Saturday and
say, "Hi." Just remember that they're not
like other girls, they're of the four-legged kind. Because
of these six Brown Swiss beauties, the Cache Valley
of Utah is lucky to have some of the best cheese around.
The girls of Rockhill Creamery are
Iggy, Greta, Chloe, Ingrid, Elsie, and Heide. These
girls work hard to provide the raw milk needed to make
the artisanal cheese that is sold at the Rockhill farm
every Saturday, and at the Cache Valley Gardener's Market
and the Salt Lake City Downtown Farmer's Market. The
cheese is also sold across the western United States
to high class restaurants, including a few in Park City,
Jennifer Hines and her husband, Pete
Schropp, picked Brown Swiss cows for their high protein
and rich butterfat milk. Hines milks the girls twice
a day and uses the raw milk to make the cheese. She
uses a 125 gallon vat to mix the milk and all the ingredients
together to make the cheese.
"It takes me from about eight
in the morning until two in the afternoon to start getting
my wheels done," Hines said. Each wheel of cheese
is aged with natural rinds in an underground aging cellar.
The cellar is a new addition to the farm and is worth
a look. In the cellar the cheese wheels are cleaned
and flipped twice a week to keep the aging process smooth
with no complications.
"Cheese is kinda like wine,
the older it is the better," said Hines.
The cheese is aged a minimum of 60
days before selling and Hines said the longest she and
Schropp have aged their cheese before selling was two
years. The younger the cheese, the more of a tart taste
it will have and the older cheeses have a stronger,
more hearty flavor.
The distinct cheeses that are made
at the Rockhill Creamery are the Dark Canyon/Snow Canyon
Edam, Wasatch Mountain Gruyere, Farmhouse Gouda, Zwitser
Gouda, Peppercorn Gouda, Boo Boo Baby Swiss, and Desert
Red Feta. Each of the cheeses has a very distinct taste
and is sold at various ages.
To get more information on the Rockhill
Creamery, go to the Web site www.rockhillcheese.com.
The Web site contains detailed directions on how to
find the farm. Business hours are from 10 a.m. to 2
p.m. every Saturday. This summer the Rockhill farm is
hosting Richmond City's farmers market which starts
May 23 and will end Oct. 17. For more information on
the Harvest Market at Rockhill go to www.richmond-utah.com/harvest.