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GOURMET NEWS APRIL 2017 www.gourmetnews.com NEWS & NOTES 7 Red Barn Continued from PAGE 1 acres of farm land were lost during 2015, according to the Wisconsin Department of Agriculture. The volatility of dairy prices has a lot to do with that. In 2007, Wisconsin dairy farmers were getting an average of $19.30 per hundredweight of milk, but in the five years previous to that, the average milk price had topped out at $16.90 in 2004, and in the next five years, they'd drop to $13.10 in 2009 before crawling their way up to $20.30 in 2011 and then sliding back down to $19.40 in 2012, according to USDA statistics for Wisconsin. A hun- dredweight of milk is about 11.6 gallons, so at $20 per hundred- weight, the farmers were getting $1.72 a gallon for their milk, but at $13.10, they were only getting $1.13. Getting family dairy farmers off the milk price roller coaster that was cost- ing them their farms was going to mean figuring out a way to put more money in their pockets, and that depended on finding retailers and con- sumers willing to pay a premium price for milk from family farms. The Homans founded Red Barn Family Farms, which is, at its heart, a brand that stands for the no- tion that consumers looking for food that aligned with their own values might be willing to take the rubber bands off their wallets to get milk with exceptionally good taste, produced by cows living long, healthy bovine lives on real Wisconsin fam- ily farms. To get that milk, they went looking for some family farmers who shared the values underpinning the oath that Terry had taken when he became a veterinarian, when he swore to use his knowledge and skills for the benefit of society through the protec- tion of animal health, the relief of animal suffering, the conservation of livestock re- sources and the promotion of public health. They didn't have far to go in Wisconsin, where nearly 12 percent of the state's work- force makes a living in agriculture. "These farms are small. The owning family does the majority of the work handling the milk- ing of the cows," said Terry. "Personal knowledge of each animal as an individual, and therefore the care of each animal as an individual, is important.... When the same person is caring for that animal, they know the individual traits of each animal, as op- posed to every animal being treated as the same widget." He offered to pay the farmers a premium for their milk if they followed a few strict rules promoting good animal husbandry, had their farms certified by the American Humane Association and passed laboratory tests for milk quality. "Our goal is never to be negative – to be very positive. Our Red Barn Rules incentivize excellent animal husbandry rather than incentivizing more production," Terry said. "On one of our farms, during the winter, the cows go out- side for exercise during the day, provided it's not a blizzard. [The farmer] will go out several times a day and open the barn door for the cows that are ready to come in. That's a day-to-day example of individual care. You know the animal individually, with its individual traits; you will pick up more quickly and easily when something is wrong." Once the Homans had a couple of small family farmers signed up and delivering their milk in early 2008, Terry and Paula started going out to supermarkets to offer Dixie-cup samples. It turned out that they were right – consumers were indeed willing to pay more for delicious milk. This is where cheese starts to wedge its way into the story, be- cause while some consumers were willing to pay a premium for bet- ter milk, that was still a niche mar- ket, and by mid- summer of 2008, the cows in the program were flooding it with an extremely perishable product. For the past several thousand years, cheese has been a known solution to that dilemma. The Homans turned to the Hintz family for help. Wisconsin leads the nation in cheese production, accounting for 26 per- cent of all U.S. production, so it was no minor coincidence that the Hintz family was making some good cheeses at their Springside Cheese creamery just up the road in Oconto Falls. Springside uses small batch production to make custom orders for Cheddars, Colby, Colby Jack and Mon- terey Jack cheeses and has several Ameri- can Cheese Society and U.S. Championship Cheese Contest awards to its credit, includ- ing three awards for bandaged Cheddars, the most recent a second-place award in the class from the 2015 U.S. Championship Cheese Contest. The Hintz family agreed to make Ched- dar cheeses from the Red Barn milk for the Homans to sell under their new company's brand name, and Red Barn Family Farms was in the cheese business. "We started with Cheddars. The bandaged Heritage Weis was the starting point," Terry said. "We chose that because we think it's the perfect complement to our family farms, the heritage of the bandaged wheel and the handmade care with which they're made." Since then, the Red Barn Family Farms' line of Heritage Weis Cheddars, which are bandaged wrapped 13-pound midget wheels, and its Heritage White Cheddars, which are made from the same recipe in 40- pound blocks, have won 16 awards in the past six years at the U.S. Cheese Champi- onship and the World Cheese Champi- onships. "In 2012 at the World Cheese Championship, our bandaged Cheddars ac- tually swept the category for bandaged Cheddars," Terry said. With that success, the Homans asked John Jaeggi at the University of Wisconsin's Center for Dairy Research to suggest an- other cheese for the Red Barn milk. "He suggested New Zealand Cheddar as a model for the Red Barn," Terry said. "That style lets the natural grass flavors come through the Cheddar. We agreed that was a perfect fit." New Zealand's prized Ched- dar cheeses are typically made from unpas- teurized milk from grass-fed cows, with flavors produced by a particular cocktail of local lactobacilli cultures, and coagulated with animal rennet. Once the Center for Dairy Research had developed a recipe for the cheese that was to be called Edun White Cheddar, the Homans asked Jon Metzig to make it for them at Willow Creek Creamery. Metzig is a fourth-generation cheese- maker who grew up working at his family's cheese plant and eventually became the youngest Wisconsin Master Cheesemaker in the state's history. Jointly sponsored by the Wisconsin Center for Dairy Research, the University of Wiscon- sin's Extension Service and the Wisconsin Milk Marketing Board, the Wisconsin Master Cheesemaker Program requires its applicants to have held a Wiscon- sin cheesemaker li- cense for a minimum of 10 years before they can qualify to embark on a three-year training program and appren- ticeship that ends in a rigorous written exam- ination, and finally, cer- tification as a Master Cheesemaker for a par- ticular variety of cheese. Applicants may certify in only two types of cheese each time they go through the pro- gram. Jon Metzig is certified as a Master Cheesemaker for Cheddar and Colby cheeses. He makes Edun in 40-pound blocks for Red Barns on demand as the or- ders for the cheese come in. "We schedule that as needed on a per month basis. Some- times in the busy season, there might be several days," Terry said. "It depends on our orders and his schedule. We accommo- date each other's needs." Then the Homans went back to the Cen- ter for Dairy Research with a request for a recipe for a unique American cheese. The result was Cupola, which has the sweet caramel flavor of a Gouda at the front, fol- lowed by the long tangy finish of a Parme- san. It's often thought to resemble a Piave, a classic Italian cow milk cheese with a Pro- tected Designation of Origin near the Piave River in the Dolomites region. "Cupola is just a really versatile cheese. It's great with a glass of wine, but you can grate it," said Paula. "It melts beautifully." For this cheese, the Homans asked Katie Fuhrmann, the Head Cheesemaker at her family's LaClare Farms, to lend her skills. A goat dairy, La Clare Farms is currently best known for its Standard Market Cave Aged Chandoka, a mixed milk cheese in the style of a New Zealand Ched- dar, made by Fuhrmann at LaClare Farms and aged in the caves at the Standard Market in Illi- nois. Standard Market Cave Aged Chandoka won the first place award for American Originals at the 2015 American Cheese Society Judging and Competition and then went on to tie for second place in the Best of Show category. Most recently, Red Barn brought out a Mon- terey Jack in 2016 that's made by the Hintz family at Springside, and then went back to Metzig to make Le Rouge, which was introduced in limited release in 2016. It's a washed-rind alpine-style cheese with a reddish-orange edible rind made from an original recipe and aged eight to nine months before sale. "When you taste it, it's reminiscent of a French Comte," Terry said. "It hearkens back to the tradi- tions of our Red Barn Family Farms." GN

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