Whether paired with fig almond spread from the Gracious Gourmet or roasted red cherries from our own kitchen, our goat cheese ice cream is an all-time favorite. Last summer we started sourcing our goat cheese from Blue Jacket Dairy, a family-owned dairy in Bellefontaine, Ohio. Blue Jacket is owned by husband and wife Jim and Angel King. Jim is a fourth-generation dairy farmer and Angel comes from a long line of cheese lovers—last April they decided to put their shared passions to work and start selling cheeses!
Just one year later, Blue Jacket Dairy’s farmstead and artisan cheeses are sold in over 15 farmers markets in Ohio as well as several Whole Foods in the area, Weiland’s Market, Katzingers Deli, and Curds in Whey in the North Market, to name just a few.
A few weeks ago, I sat down with Angel (and two of her adorable children!) to get the details …
The King family. Photo courtesy: Angel King
J: What were you and your husband doing before you started this business?
A: We have always had a family dairy farm. Jim’s been milking for 30 years, and selling our milk to larger dairies. As small, independent farmers we had no control of where our milk went—when that tanker drove off, the milk could go anywhere. Controlling where our milk goes and the way it’s handled is so important to us.
J: What inspired you to start making and selling cheeses?
A: A few years ago I started making cheese at home, and I fell in love with fresh cheese! The fact that cheese is actually easier to make in larger quantities sealed the deal!
This business allows us to keep our family farm intact. Each member of the family [from nieces and nephews to the eight children Jim and Angel have together] is involved at some level.
Say Cheese! Jim and Angel King. Photo courtesy: Angel King
J: How many cows do you have on your farm?
A: We have 55 Holstein cows (the black and white kind). Though our cows have access to pasture, we are considered a conventional farm—we just don’t have enough land for them to feed exclusively on grass!
J: What kind of cheese do you make?
A: We make fresh cheese. Fresh cheese is made to be eaten the same day it is made (therefore it must be pasteurized by law). Aged cheese is at least 60-days-old. Actually, I’m working on my first aged cheese right now—it should be ready in May!
J: Your website says that you make both farmstead and artisan cheeses. What do those terms mean?
A: Our cow’s milk cheeses are considered farmstead cheese because the milk and cream used comes directly and exclusively from our own herd.
Our goat’s milk cheeses are called artisan cheeses because, though we make them by hand with the utmost care, the milk comes from goats outside of our farm. We get our goat’s milk from two small, Amish farms in the area.
J: Tell me about the goat cheese we use for our ice cream.
A: The goat’s milk comes to us raw. First we pasteurize it [pasteurization is the process of heating milk to a specific temperature for a specific amount of time to kill any pathogens that would make it unsafe to consume]. Then we add cultures and let it set for 18 hours, which allows the cultures to grow and build flavor. We let the cheese drain for two days, and then we deliver it to you!
Our Silver Lake goat cheese is a light and creamy cheese, with a distinctive tangy flavor.
Handmade goat cheese drain in cheese cloth bags for 2 days. Photo courtesy: Angel King
J: Describe the division of work at Blue Jacket—who does what?
A: Jim is in charge of the herd and the milking. He usually brings in the milk between 5 and 7:30 am. Once he brings in the milk, my day begins!
I’m in charge of cheese production. Out cheese plant is actually pretty similar to your kitchen, in terms of size. We make cheese up to 12 hours a day, in shifts. Right now we have one full-time employee and five part-time. In the summer, we’ll have up to 12 part-time employees, helping with everything from cheese production, cleaning, selling at farmers markets or deliveries.
J: Thank you Angel, for taking the time to tell us what you do! Thanks for our delicious goat cheese!
... Angel brought along several samples of their cheese—Dill Cheese Curd, Fresh Cheddar Curd and Herb Garden Chevre—all delicious! Try some at a farmers market (or several) in town or at one the many retailers who carry their cheese. Or, visit their website.
- Joannie
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