Steve Ballard, Owner, Ballard Cheese
http://www.ballardcheese.com/
Gooding, ID
What kind of cheese do you make?
We make six different style of hard cheese in our plant.
The first style is milled style white cheddar cheese curds. This is a fresh of style of cheese. They taste is milky, salty and sweet and they squeak on your teeth when you eat them. We also press the cheddar in 20 lb. Blocks selling mild medium and age. Then there are different flavors of cheddar are black truffle and a pepper cheddar.
The second style is Danish or (Gouda). This has full, rich, creamy flavors.
The third style is a baby Swiss. This cheese has a slight taste of Swiss and has full, rich, creamy flavors.
The fourth style is a feta using Jersey cow milk having full, rich, creamy flavors with a slight acidy taste.
The fifth style is a Parmesan and Romano cross made from our whole Jersey cow milk that is fed for over two years. The flavor is a full, rich Parmesan and Romano along with rich, creamy flavors.
The sixth style is our Halloumi cheese. This cheese recipe date back to the Roman Empire and is the oldest on record. We call it a party in a pan when you cook it. It doesn't melt -- you just brown the outside. You get these rich, caramelized, salty and milky flavors as it comes alive in your mouth. This cheese can be paired with many types of dishes.
What are the trends in cheese production?
Ballard cheese focuses on full, rich, creamy flavors of high-quality cheese. We think our customers enjoy simply great-tasting, quality cheese.
Does it matter what you feed the cows/sheep or goats?
Yes. Our cows are fed a balanced diet to keep them healthy and producing high quality milk with full, rich, creamy flavors. The cows are so interesting. It takes many hours to care for all their needs. We are a closed herd meaning we raise them from a calf up to a milk cow.
What is the difference between organic and non-organic cheese?
Organic is a choice of production on which you produce your product. Your input costs are much higher because you are dealing with more regulations up and down the production change. We are not organic because I think we have more options to take care of our cows. In my opinion there is no difference in the product -- you just pass the higher cost on to the consumer.
Please tell me a bit about your experience with cheese?
I have always had a love for dairy products. My favorite is cheese because of the different styles of cheese. It's a world exploring simply the best food that man figured out how to make. It's full rich flavors and different textures. Cheese always takes its own identity wherever it is made. So imagine when I got a chance coming from the city and starting our own dairy farm, and then to top that off by building your own cheese plant. Even after 11 years we still have fun making difference styles of cheese.
How does one become an expert?
By learning the business taking class and have a love for what you do.
What are some new trends in cheese?
Natural style cheese, not over-processed.
What is the most popular varieties of cheese?
In the U.S. it's cheddar for me. It would be the uniqueness of style of different cheese.
What is raw milk cheese? Why is it hard to get in the USA?
It's a cheese that the milk has not been pasteurized. In the U.S. many cheeses are made and fresh to market within 30 days. I think this will be a changing trend in the U.S.
What are your five favorite cheeses?
Blue cheese, cheddar, Havarti, Boerenkaas, Gouda, and Halloumi
What are your favorite serving options for cheese?
I love cooking with cheese and making food come alive.
What is the biggest mistake people make when buying cheese?
Leaving it in the refrigerator and not appreciating it.
What is the most exotic cheese you have ever tried? Please describe it?
Limburger cheese. It has a strong, pungent taste.
What are some tips you would give to someone who doesn’t know too much about cheese?
Serving cheese at room temperature. Cutting the portion that you are consuming and wrapping and putting away the rest back in the refrigerator. By eating the cheese at room temperature, you get to get the full experience of the cheese.
What are the health benefits of cheese?
It is nature’s most perfect food with the right balance of protein and fat for energy and with important minerals for your body.
Havarti Cheese
Haloumi
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