Think of the phrase "farmhouse cheese" and it's hard not to conjure up an image of a farm kitchen with jars of neatly stacked preserves and vegetables, a deep sink and a big wooden table.
At Frog Belly Farm in Longmont, the kitchen instead is a gleaming commissary workspace, now in the process of getting certified as a commercial kitchen by the Boulder County Department of Health. Stainless counters, pressure canners, a Robot Coupe, chef knives and most every tool a chef could dream of line the walls of the kitchen, bigger than some Boulder restaurant kitchens. Kombucha starters sit in jars.
But the cheese, made from fresh raw milk from herds outside the window, is as old school, wholesome and fresh as any made 100 years ago before industrial feed, hormones, antibiotics and confinement changed the way goats and cows eat and live.
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