Posted by kurtwood on July 9th, 2010
I tend to be quite the homebody. I rarely leave the farm and even more rarely eat food that I didn’t grow. Sure, every Wednesday I travel to the city to deliver cheese and I always have lunch out and usually dinner, but it tends to be nice, precious, local food. And rarely do I… Read more »
Posted by kurtwood on July 1st, 2010
I must apologize for being so tardy in writing a new journal post. The web site was being re-done and there were other things going on. All excuses, mostly I just forgot. I did want to share this bit from Monday though.Frederic, the Frenchman who built the barn, the roof of the Cookhouse building and… Read more »
Kurtwood Farms is my bit of ground, located on Vashon Island, a short boat ride from Seattle. Just thirteen acres in size, the farm is home to a dozen Jersey cows, three hogs, a couple of farm dogs, a couple of dozen laying hens and myself.
Primarily, this farm is all about the cheese that I produce from the milk of those fine cows. Available now is Dinah’s Cheese a luscious, soft, buttery Camembert-style cheese. Aging in the new underground cave is Francesca’s Cheese, a twelve month aged Italian-style, nine pound hard cheese.
Kurt Timmermeister was born in 1962 in the heart of Seattle, no where near farm country. Anticipating working in foreign service, he graduated from the American College in Paris with a degree in International Affairs. While in Paris he realized his love of food and restaurants far surpassed his affinity for government work and he returned to Seattle to begin a career in food service.