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Standing Stone Farms Cheese Making

Standing Stone Farms Cheese Making

Standing Stone Farms is a small boutique dairy goat farm located in middle TN, about 20 miles NE of Nashville.  Standing Stone farms is owned by Paula Butler and together with her daughter, Jennifer they manage the Nationally recognized herd of Nubian dairy goats as well as run the Cheese Making School & Supply business. Paula is currently the 3 time former President of the Volunteer State Goat Breeders Association and the current President and former Vice Pres...

Standing Stone Farms Cheese Making

Standing Stone Farms is a small boutique dairy goat farm located in middle TN, about 20 miles NE of Nashville.  Standing Stone farms is owned by Paula Butler and together with her daughter, Jennifer they manage the Nationally recognized herd of Nubian dairy goats as well as run the Cheese Making School & Supply business. Paula is currently the 3 time former President of the Volunteer State Goat Breeders Association and the current President and former Vice President for the International Nubian Breeders Association. When not busy being a wife and mother, Paula spends most of her time teaching cheese making, packing cheese supplies and working on new cheese recipes. In her free time she enjoys hanging out with her family, her beloved labs and goats, French cooking and always enjoys a good glass of wine on her deck!

In 2011 after many requests from students we decided to begin the venture of offering cheese supplies geared towards the home cheese maker and cheese enthusiast. We hand pack our supplies from the freshest and best ingredients available.  We use the same products used in artisan creameries around the world and strongly believe in only selling products of the highest standard.  Our kits have come a long way over the years. Unlike many of our competitors, we have strived to keep your shopping experience as simple as possible.  We do not offer a multitude of kits for different types of cheeses as most all cheese we make at home, will use the same 1- 5 ingredients.  Personally, I would not be happy if I purchased 3 kits to make several different cheeses and opened them just to discover the kits included the same basic ingredients with just separate recipes.  For this reason, our kits are priced slightly higher but offer many different recipes and the the ability to make more cheese making options within one kit and of course, more cheese!  Every time we make a decision here at the farm it is with the best interest of our customers.  We always ask each other if we would like this product or packaging or how would we want to be treated in a customer service situation.  Of course, when you love the world of cheese making as much as my family does, building these kits, sourcing our products and discovering new ideas about cheese is a wonderful way to spend your day.

We are very proud of our kits and took a large step in 2015 in working towards being a "Green" company.  It has been a challenging task transforming our kits but well worth the effort, time and expense.  As of November 2015, most of our kits are made and packaged with recycled products and almost everything included in our kit is made in the USA, France or India.  We are working regularly at offering the best, most organic ingredients we can locate.  Our goal is to be the very best producer of home cheese making kits and supplies in the marketplace. 

Before our cheese classes and our cheese supply business, came our lovely herd of beautiful Nubian Dairy Goats.  We breed and raise our herd for both show and milk. Feel free to look us up on the web and visit the lads and lassies of Standing Stone Farm.

Happy Cheese Making,

Paula and Jennifer

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Thank you for your purchase from Standing Stone Farms. We sincerely appreciate you and would like to welcome you to the magical world of Cheese Making!  To help you begin your journey through Cheese Making, here are a few FAQ's :

The kit is so small, I was expecting more.
Cheese making ingredients are very potent. Remember that the main ingredient in your homemade cheese is milk! Once you start reading your recipes you will see how it is not uncommon to only need 1-4 drops of Rennet or 1/8 - 1/4 Tsp. of culture or, no culture at all. The kit is designed to introduce you to the world of cheese making and discover what cheeses you enjoy making and eating. In addition, we could have used a larger box and filled your cheese kit box with lots of decorative filler and that have made it appear larger. However, in keeping with our vision of being a green company, we decided against this.

I was expecting a more colorful, shiny “gift type” box, why is it just plain Kraft?  
One of our goals as a business was to do our part at being Green.  Whenever possible, we use recycled packaging. In keeping with our vision, this style packaging was best for our products.

My kit may have a label to "REFRIGERATE UPON ARRIVAL" but it sat for 3 days before I saw it. Is it ruined?
No, we have been using cheese-making ingredients for centuries and all of your ingredients will be fine at room temperature for up to 2-3 months. Warmer temps for 7-10 days. We suggest refrigeration as it will extend the shelf life of your ingredients for up to 2 years.

Do I have to make all the cheese at once?
No, our kits come with recipes geared specifically for the home cheese maker. Most of the recipes call for 1 gallon of milk and many with a 1/2 gallon. A few cheeses with long storage abilities use 3 gallons.

I see ingredients listed in the recipes that are not in my kit, why?

Many ingredients are optional and will enhance flavor.  Our most basic kit does not include some of these market price ingredients as the price points make it prohibitive. You are still able to learn the skill and make wonderful cheese.  


How much milk does it take to make a pound of cheese?
Generally, 1 gallon produces 1 pound of cheese.

Making Super-fast Mozzarella and I do not own or want to use a microwave?

No problem, simply prepare a large pot of heavily salted, boiling water. Instead of straining your curds into a bowl and microwaving them, place them in a fine mesh strainer with a handle. Next, reduce the boiling water to a simmer and dip the curds into the water. Hold them under the water for 1 - 2 minutes. Lift and turn and fold with your spoon, do not stir. Dip again and repeat until the curds are hot enough and begin to stretch (like stretchy, stringy cheese on top of very hot pizza) when you turn and fold. You do not need to salt as the water is salted. You do not need to drain, as that will happen naturally.

Happy Cheese Making!

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