I have friends, David and Lynda, who take off every summer to some remote part of the world on their tandem bicycle without any way of knowing what's ahead of them. Anything is possible on these trips, including the possibility of not finding a room to sleep in as rain begins to fall in some remote European village.
David and Lynda's willingness to approach life as a journey was not the only inspiration for how this company is run or even why we chose the name, 5 Spoke Creamery. Since I first learned to ride a bike as a child I have always considered it the best way to really see what's around you; I still do. That's how we view cheese making as well - you have to be able to see what's going on, which means only working with small batches where you can react to what's happening in front of you. The factory-made cheeses widely available don't seem to have enough "real hands" involved; maybe that's why they seem a bit rubbery.
At 5 Spoke Creamery, we consider cheese making the art of possibility - what will occur on any given day given the seasonal changes and availability of wildflowers and grasses, how the fresh raw milk will interact with the cultures and the mysteries of the cave. We basically let nature take over, and somehow after many months of aging we're pretty happy with the results. Let us know what you think. Our cheeses are hand-made very slowly - just ask the Kof-K Rabbi who is always present when a batch of Redmond Cheddar, Herbal Jack, Red Vine Colby or Tumbleweed is made.
We will continue to celebrate the art of possibility here at 5 Spoke - that it's possible to produce superior tasting, small batch raw milk cheeses that happen to be kosher, too. We will introduce new cheeses for you to try when we think they are ready. Many cheeses are good, but a cheese containing the rich and complex flavors found only in the milk of grass-fed cows or goats takes time to develop. To that end, we plan on introducing new and exciting aged cheeses soon.
I learned to ride a two wheeler on an uncle's old bicycle that was way too big for me at the time. I remember the people that were there, the surroundings and the smells of spring in the Midwest. I encourage people of all ages to feel the thrill of riding - and bring someone special along.
Please remember to bring plenty of water if you're traveling long distances. If you notice that some of your pockets are empty, it's perfectly acceptable to put some cheese in them, an energy and protein booster combined. Now you're ready to explore the art of possibility.
David and Lynda's willingness to approach life as a journey was not the only inspiration for how this company is run or even why we chose the name, 5 Spoke Creamery. Since I first learned to ride a bike as a child I have always considered it the best way to really see what's around you; I still do. That's how we view cheese making as well - you have to be able to see what's going on, which means only working with small batches where you can react to what's happening in front of you. The factory-made cheeses widely available don't seem to have enough "real hands" involved; maybe that's why they seem a bit rubbery.
At 5 Spoke Creamery, we consider cheese making the art of possibility - what will occur on any given day given the seasonal changes and availability of wildflowers and grasses, how the fresh raw milk will interact with the cultures and the mysteries of the cave. We basically let nature take over, and somehow after many months of aging we're pretty happy with the results. Let us know what you think. Our cheeses are hand-made very slowly - just ask the Kof-K Rabbi who is always present when a batch of Redmond Cheddar, Herbal Jack, Red Vine Colby or Tumbleweed is made.
We will continue to celebrate the art of possibility here at 5 Spoke - that it's possible to produce superior tasting, small batch raw milk cheeses that happen to be kosher, too. We will introduce new cheeses for you to try when we think they are ready. Many cheeses are good, but a cheese containing the rich and complex flavors found only in the milk of grass-fed cows or goats takes time to develop. To that end, we plan on introducing new and exciting aged cheeses soon.
I learned to ride a two wheeler on an uncle's old bicycle that was way too big for me at the time. I remember the people that were there, the surroundings and the smells of spring in the Midwest. I encourage people of all ages to feel the thrill of riding - and bring someone special along.
Please remember to bring plenty of water if you're traveling long distances. If you notice that some of your pockets are empty, it's perfectly acceptable to put some cheese in them, an energy and protein booster combined. Now you're ready to explore the art of possibility.