Meet Brian Schlatter from Canal Junction Farmstead Cheese, where the higest quality milk is turned into delicious Handmade – Artisan – Raw Milk cheese. Their philosophy is to not only create cheese that is good for you, but also taste wonderful. The cheeses take on their own unique taste and attributes that come from the land on which the cheese is produced. Tune into an informative episode of Cutting the Curd as Brian chats about farming, explains their cheesemaking process, the genesis of Canal Junction and future plans! This program was sponsored by Academie Opus Caseus.


“You want about 3-4 days of sunny skies with no chance of precipitation ever when you’re cutting hay. If molds grow in the hay cows can get sick or it can pass through to the milk.” [27:00]

–Brian Schlatter of Canal Junction Farmstead Cheese on Cutting the Curd