Cows are our primary focus on Hacienda Chan Chan and we are currently producing around 300 liters of milk per day. Most of that milk gets picked up and sold to the local milk plant, while a portion of it gets turned into cheese, yogurt and butter here on the farm. But like any good diversified farm there are plenty …
We have been making headway with our cheese. The cheese cave is complete and is now filling nicely with large wheels of aging hard cheeses. Cuenca’s moderate and unchanging climate works well for cheese storage and our cheese room maintains an ideal temperature and humidity without the need for mechanical cooling. We are making alpine cheeses, and a natural rind …
Two years ago Jack and Bill were born, two red colored bull calves within the same month. Their unique coloring and friendly disposition made them hard to get rid of. While we normally sell bull calves as soon as possible, we couldn’t bring ourselves to take this pair to the livestock fair, and instead decided we would keep them for …
We have just completed our greenhouse, where we hope to grow plenty of lettuce and tomatoes. The construction was a model of international cooperation. The idea was spawned by an American college student and a Spaniard. They dug holes, contemplated the view and drew up plans. An Italian couple did much of the heavy lifting, framing up most of the …