Making gourmet cheese in the jungle.
A local tourism entrepreneur has launched a cheese making operation that doubles as a tourist attraction – learn how to make exotic cheeses while on vacation. Or extend your stay and learn a new trade that you can take back to your own country and make millions – if you are lucky to have a large market which Belize lacks.
Ian Anderson runs a small jungle lodge outside of the City Of Belmopan. The lodge is known for its cave and jungle tours. It is easily accessible – just a half mile down a dirt road off mile 41.5 on the Hummingbird Highway almost opposite the entrance to the Inland Blue Hole that is on this same highway. The lodge is located right on the Caves Branch River and yes, those are Howler Monkeys up in the trees lining this scenic water way.
Seeking a new spin on his jungle lodge business, Mr. Anderson had obtained some sheep, goats and chicken for his petting zoo some time ago. The small livestock investment made some returns by providing fresh eggs and goat milk for his guests. But his wife Ella got the idea to make cheese from the goat milk.
A report in the local farm newsletter Ag Report shows what happened next – a cheese making business tied in with wine tasting in the tropical rainforest:
After research on the Internet Ian found an article on cheese making by a Vermont family of professional cheese makers, the Faillace family of Three Shepherds Farm, in Warren, Vermont. In September of 2011, Ian flew to New England and took a two week course with Dr. Larry and Linda Faillace on their farm.
On his return, Ian again tackled cheese making, beginning with one gallon batches, working up to the current 30 gallons per day production. Caves Branch now has a 500 sq. ft. working cheese kitchen, with a 250 sq. ft. wine and cheese tasting room attached.
There is a glass half wall enabling tasters to watch what is going on in the kitchen. A 12 x 14 walk-in aging room kept at 55° F completes the set up. A relationship with the Vermont Faillaces has resulted in their visiting Caves Branch on various occasions as Ian continues improvements in the facility and expands his product line.
Currently all cheeses are made with cow’s milk, purchased from a neighbor’s dairy. This winter, Caves Branch will be importing both milk goats and more sheep from the U.S.A.
Semi-hard cheeses such as Old Brabander, Spressa, Trappist, Parmesan and soft cheeses, such as Ricotta, whipped Quark Feta, Roquefort and triple crème Camembert are offered for sale. The soft cheeses are often blended with herbs, peppers or garlic. Marketing began at the local market and over facebook to friends. Two resorts are already serving Caves Branch cheeses to their guests and the growing trend to ‘serve local’ is increasing demand.
All the ingredients to produce the cheeses are donated by the Andersons and all of the proceeds from the cheese sales are donated to fund the ‘youth at risk’ programs of the Belize National Youth Chess Foundation, which Mrs. Ella Anderson founded and chairs.
Contact Caves Branch to purchase their artisan cheeses, learn more about wine and cheese tastings or their International Cheese Making Workshops at 610-3451 or e-mail: cheese@cavesbranch.com
Would be good if the article on Ian Anderson’s cheese would also mention that there are many cheese makers around the country. I buy from a Mennonite at Blue Creek, and it’s great homemade cheese, not like the factory cheese made at Spanish Lookout. The Western Diaries cheese is good, but can’t compare with backyard cheese.