Organic Artisan Cheeses at NoHo Farmer's Market

"Our local farmers market is sooo nice. Makes me feel tingly that I live a few blocks away!"

As you can see, local North Hollywood resident, Jose Marroquin, is very pleased that the NoHo Farmer's Market exists. We are too!

On the day I found out the market was opening I squealed like a teenager. I already loved this area, but the farmer's market has been a wonderful addition to our community with it's organic fresh food vendors and great hot foods. It is also a fine place to meet your neighbors, hear music, learn about community organizations and interact with skilled local artists.

The NoHo Market is held every Saturday from 9:30 a.m. to 3:00 p.m. on Bakman Avenue, between Weddington Boulevard to the South and Chandler Blvd to the North.

Featured NEW Vendor: Organic Artisan Cheese in NoHo

A few weeks ago I was up at the Quail Springs Learning Oasis & Permaculture Farm for a visit. They were in the midst of their Sustainable Vocations course for Young Changemakers (ages 15 to 25).

While having lunch, I was talking with Warren Brush, co-founder of Quail Springs, about his family's new farm in Carpenteria, CA. Warren and his family have started Regenerative Earth Farm, a farm built on permaculture principles. He told me that the family creamery, Casitas Valley Creamery, was now up and running and selling at a farmer's market in LA as well as in their local area.

As a North Hollywood resident, I was excited to hear this and asked if they had considered the NoHo Market. I mentioned a couple of other markets, but guess what? Casitas Valley Creamery is now a vendor at our little farmer's market. Lucky NoHo!

The creamery is run by 6 Brush family members and a tight nit staff. This week the booth was staffed by Ana Brush, Warren's daughter, and her husband Jesse Smith.

The head cheese-maker, or Fromager (frO-maj-air), Makaila Harvan-Thompson, was certified at the Cal Poly Farmstead/Artisan Cheese program in San Luis Obispo, CA. The family also had the expert tutelage of a local SoCal, professional artisan cheese consultant as they got up and running

Jesse Smith, Marketing Consultant at the Creamery, told me that the cheese consultant's advice was invaluable. Jesse has developed a passion for cheese. Jesse gave me a crash course in how they make the cheese, but my head was spinning after just a few sentences. It's complicated and pretty amazing. He told me that they get their ORGANIC cow's milk from a family farm in Sonoma, CA.

If you are a supporter of sustainable farming like me, you will love the fact that they utilize all of the components created in the cheese-making process. No waste here! I was excited to hear about this. For every 8 lbs of milk, they are able to create 2 lbs. of cheese. The leftovers are 6 lbs of whey. You know, like Curds and Whey from the Mother Goose nursery rhyme. The whey is fed to their heritage pigs that they raise on the farm.

The cheeses available at the market are:  Feta in Olive Oil, Herbed Feta in Olive Oil and Wildfire Feta in Olive Oil, Aged Farmhouse 'Cheddar' and two sizes of FRESH Brie.

Did you know that olive oil is a natural preservative? It can preserve the cheese for a long, long time. Tip: when you cook with olive oil and get it all over your hands, rub it on your skin. It will preserve you too!

I am a huge cheese fan. HUGE! The brie was delicious. I really enjoyed the Farmhouse Cheddar and I took home some Herbed Feta.

My other favorite! 

Back in July I tried the Homeboy Bakery's Double Cinnamon Bread. OH MY GOODNESSS! It is one of the best cinnamon breads I have ever had.

Seriously, you have to try this stuff. But, their breads sell fast so get there early!  You must click the link above and learn more about this amazing organization. I will profile Homeboy bakery another week.

I am already looking forward to my next visit to the NoHo Farmer's Market next Saturday.

Tell us your favorite things about the NoHo market in the comments below. See you there soon!

~Tatyanna