Indiana Cheese Trail Begins at Osceola Farm
Published: Friday, June 18, 2021
For the Indiana dairy industry, the clever ideas just keep flowing.
During the kickoff of a statewide agritourism promotion, DeKalb County dairy farmer and Indy 500 rookie milk presenter Tim Haynes explained how the idea for a cheese trail moved from concept to reality.
He said the goal of the American Dairy Assn. of Indiana promotion is to help the public understand where milk comes from, while at the same time provide marketing support for local producers who are involved in on-farm processing or sales.
When you add in ADAI's flare for marketing, the final product, unveiled last Thursday at Crystal Springs Creamery in Osceola, is a cheese tasting experience like no other. Those invited to the kickoff sampled Cheddar, Gouda, Swiss, Feta, Ricotta and other cheeses that are made at the trail's 10 stops. Crystal Springs makes and sells seasoned cheese curds.
Everyone knows ADAI's famous slogan, "Winners Drink Milk." Now, Haynes said there might be a new twist on that slogan: "Winners drink milk, and eat cheese."
With the memory of his Indy 500 experience still fresh, Haynes, as the rookie milk presenter, said it was "exciting" to have the privilege of presenting a bottle of cold milk to the winning car owner and crew chief. Next year, he will have a bigger profile, handing a bottle of milk to the winning driver.
Last Thursday, farm owner Tim Martin was in the spotlight as he participated in a ceremonial cheese cutting to mark the kickoff of the Indiana Cheese Trail. He and his family started on-farm processing in 2017, beginning with yogurt and cheese curds. Two years later, they began bottling their own milk in glass jars.
Since the launch of the milk bottling operation, the business has seen steady growth, Martin said. Crystal Springs' dairy products are currently sold at about 80 retail locations. He added they are planning to add ice cream to their product line-up.
The Martins have 300 Holsteins, but only about half of the herd's production is used in the on-farm processing operation. The other half is sold through their milk cooperative.
Martin said the family makes cheese curds every Monday. They can produce roughly 1,250 containers of cheese in one day, but it takes about six or seven hours to go from pasteurization to final packaging.
All of the milk is vat-pasteurized at 145 degrees F for 30 minutes, which takes longer than the methods used by most processors. However, Martin said this slow pasteurization process delivers a better flavor.
"We like the old-fashioned way," he said.
Martin said it takes about 10 pounds of milk to make 1 pound of cheese.
In addition to Crystal Springs, other stops on the cheese trail include: Heritage Ridge Creamery in Middlebury, Schnabeltier in Rochester, Fair Oaks Farms in Fair Oaks, Tulip Tree Creamery in Indianapolis, Trader's Point Creamery in Zionsville, Hufford Family Dairy in North Manchester, Golfo Di Napoli in Warren, Jacobs and Brichford in Connersville, and Steckler Grassfed Farms in Dale. Not all of the farms have on-farm sales. For more information, visit indianacheesetrail.com.
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