Cheese Lovers Newsletter: Little Lucy Bleu (2.23.2026)

Little Lucy Bleu is back! Blue cheese is made by adding specific cultures of mold, typically Penicillium roqueforti, to milk during the cheese-making process. The milk is curdled using rennet, then the curds are cut and drained of whey.

The curds are placed into molds to form the cheese, and small holes are punched throughout to allow oxygen to reach the interior.

This oxygen exposure encourages the mold to grow, creating the characteristic blue veins. The cheese is then aged for several weeks to develop its distinct flavor and texture.

What was once an experimental cheese has become an old reliable. And we've updated the packaging! Speaking of packaging, we've recently rebranded ALL of our packaging with a whole new, colorful look. 

This Saturday our kitchen special is Brisket Mac-N-Cheese, which is gluten free! We also have farm tours happening Saturday at 12:30. Come do something different with your weekend. 

As always, thanks for looking, reading, and following along with us. It means more to us than you could ever know. Enjoy your week and hope to see you Saturday!