Dairy Internship Program

The Old Windmill Dairy is a 30 acre farmstead goat & cow dairy located on the out skirts of Albuquerque and Santa Fe. Since our opening on July 5th, 2007 we have increased sales at least 15% per year. We are grateful to participate in 6 state wide farmers markets each week, distribute through our local coop, supply 20 grocery/cheese stores and over 40 restaurants in the state. Our product line is intense and reflects our level of expertise in making artisan cheeses: brie, bloomy rinds, aged cheeses, goudas, cheddars and our own proprietary cheeses. All in all there are 42 styles of cheeses. Many of them have placed in the top 8% at the United States Champion Cheese Contest. Other cheese have earned gold medals and blue ribbons in national cheese contest.

Applicants can send resume to: [email protected]
52 Paso Ranch Rd, Estancia, NM 87032
Phone: 505-384-0033
website: theoldwindmilldairy.com

The selected intern will receive experience in herd management, milk production, sales, marketing, cheese making and production. Average work week ranges between 35 and 40 hours per week. The intern will received days off, room and board and weekly pay.

Requirements:
Applicant should be self motivated organized and eager to help, a drivers license, High School Graduate or GED. Farm or Dairy experienced preferred. Pursued or completed degrees in culinary arts, agriculture or herd management prefered. The farm is a non-smoking, drug free environement. We are seeking applicants that want to learn the craft and committ to a minimum of 6 months. Prefer applicants that can stay 9 to 12 months.

Responsibilities include but are not limited to:
Primary Responsibilities
Making Cheese
Tending to Aging Cheeses
Packaging of cheeses
tracking of production
tracking pars
assisting staff
Secondary duties
Feeding Animals
Watering Animals
Milking Goats and Cows
Tending to animal needs
Hoof trimming
Vaccinations
Birthing
Feeding Baby Goats
Selling at Farmers Markets
Customer Service
Helping with Farm Events
Helping with Cheese Production

What makes it Fall on the farm?

It is Fall in case you did not know. You ask what clued me in besides the weather? The cows are looking for a mate and the goats are in rut. While cows are able to breed every 21 days, goats only come into rut in the Fall. It is funny to watch the mating rituals of goats. It is something we see on the farm every Fall. This year is different as we now have cows on the farm. We had hopes to have the cows artificially inseminated, however this has been more difficult than previous thought. Hopefully within the next week we will be bringing a bull to the farm.

Here is another trivia about our animals. Did you know goats gestation time is 5 months. We expect to have kids in January as most of them are already bread. It seems Fall started late July this year with the cool temperatures. Cows on the other hand have a longer gestation period of nine months. Hopefully next Spring we will have more kids.

Campaign to Go Green - Using Solar Energy.

What does it mean for our dairy to have 90 to 100% solar energy. That is the question we ask in our mission to become sustainable. When Michael and I discuss having solar energy we think of the dairy becoming financially stable. Utility costs to run walk in refrigerators, freezers, lights, heating, air conditioning, well pump, milking pumps etc. is one of the top 3 main costs of our dairy. When we think about what we could save in energy, we are inspired that we could actually employ another member of our community full time at the dairy. Using solar energy also means that the dairy becomes more earth friendly by releasing fewer carbons.

By building just 2 independent solar stands we could provide more shade for our dairy goats. It is exciting that installing solar energy could actually help our goats against the harsh weather.

With your support in our fund raising campaign we step closer to having a longer sustainable future. By saving money we can embark on our next goal to have our own fodder system. A system to grow 2/3 of the feed consumed by our animals. This entails growing barely sprouts which can be organic and non - gmo.

Looking back we first had a vision to have an artisan goat dairy that produces quality award winning cheeses. Now as we move forward with our award winning pcheese we want to become Earth Friendly, Go Green, and Become more sustainable.

We hope that you will join us and support us in our venture. We want to acknowledge Positive Energy to helping us develop this campaign and Edible Santa Fe.

Renewable Energy

Going solar has been a dream for Michael and I. We are putting our heads together to work with any viable grants and fund raiser to install this renewable energy source. Our idea is to have it installed so that it will provide shade structure for our goats and cows. This project may take a year to

raise the funds. But I think this is an exciting opportunity. The idea of making cheese off the grid is spectacular. And to think that the solar panels will give a second benefit of providing shade to our goats. We are thinking of having several rewards for contributors to our fundraising campaign. We are entertaining $100.00 cheese club membership, a cheese shipment, t-shirts and a fundraising dinner and or brunch. Stay tuned as we piece this puzzle together. If you have any suggestions, pleas let us know through our facebook page.

Mother’s Day Cheese and Chocolate Pairing

Have you heard? We are bringing it back by popular demand our cheese and chocolate pairing. I am excited to work with a local chocolatier to develop a pairing between 5 of our cheeses and 5 of his exquisite chocolates. Join us for a delicious local lunch. It is going to be an a relaxing and charming afternoon. Space is limited. Reserve now.

Fiery Food Show - Ed’s Pics

Ed’s pics at the Fiery food show. I got have some mustard, jam and and lamb jerky. It is awesome

It is just a matter of time before there are sweet baby kids at the farm. The expecting mothers are getting plumper by the minute. Life is about to change for quite tranquil feeling to an exciting buzz. Michael and I are rested from our winter break and are excited to resume our busy schedules. This weekend we will be at Casa Rondena sampling and selling our award winning cheeses in preparation for Valentines. Next weekend we will celebrate in Velarde Black Mesa Wine barrel tasting. We hope to see you there!

Stay tuned as we will post pictures of the new born babies and start opening up for tours.

Monthly Cheese Club

The Old Windmill Dairy has redesigned our Monthly Cheese Club. Now you can get our wonderful cheeses for just $25.00 per month. When you sign up for a monthly delivery spot at either Casa Rondena, Bosque Baking or Hartford Square you will be sent an email offering you a list of cheeses that are available for your selection. Choose three from the list and these will be packaged up and delivered to the store of your choice.

We offering our specialty cheeses that you can not always find in the store such as; Fresh Mozzarella beautifuly packaged in olive oil, Cajeta (Condensed, Carmel made from Jersey Milk), Farm Fresh Butter, Triple Cream Style Brie, Cheese Curds, and our wonderful selection of chevre. If you have questions send us an email at [email protected]

The Old Windmill Dairy earns Local Hero Award

Edible Santa Fe is a great local food magazine. Both Walt and Stephaney are great supporters of New Mexico Farmers.

Check out the rest of this issue at https://issuu.com/ediblesantafe/docs/esf-winter-2013

Farm Stand is open Sundays.

Come and get it! No really we have cheese and goat bi products for those gardeners. The stand is now open Sundays from 10am till 2pm. Come say hi to Elli our new intern. She is working the stand.

 

We are located just North of Estancia, between Howell Rd (where the Mormon Church is) and Marshall Rd just 2.3 miles West of Hwy 41. It is easier to find us coming down Howell because there is a street sign at 2.3 miles. Turn here on Paso Ranch Rd., heading North. We are at 52 Paso Ranch Rd. Note: GPS does not work well and the roads are a little rough.

Farm Stand is open today - Sunday from 10am to 2pm.

Farm Stand is open today from 10am to 2pm. Come on by sample some cheese and say hi to the goats. We have many treats available today. Of Coarse the staff we be hanging out preparing for upcoming events and making repairs on the farm.

Directions: From Moriarty: Head 11 miles South on Hwy 41. About 2 miles past the McIntosh post office turn right (west) on Marshall and travel 2.3 miles. At the unmarked dirt intersection turn South (Left) and we are half way down the road on your right. 52 Paso Ranch Rd between Howell Rd and Marshall Rd.

Check our Google Calendar for Farm Stand Hours.

https://theoldwindmilldairy.com/calendar/

Oktoberfest New Mexico Beer Fest

It was a smashing hit at the state fair yesterday. To my dismay, there were thousands of artisan beer lovers. I honestly thought this would be a small event and we would have only a few people coming by to see us. I was delighted to be wrong as there were 32 people waiting in line for a continuous 6 hours.

Many people enjoyed our award winning Chili N Hot Chevre, Holy Chipotle Chevre and East Meets West (Wasabi and Chives) chevre. I met with a few long time customers who had no idea we make gouda, cheddar, McIntosh cave aged goat cheese, Java Stout Gouda or triple cream style brie one of which is called Wheeler Peak.

The second thing I was amazed about is how patient and polite everyone was. I honestly want to thank everyone who came by to check us out. I know Greg, Susan, Michael and I were grateful to have the opportunity to talk to you all. Thanks for your support.

 

Sincerely,

Edward Lobaugh

Corrales Farmers Markets Starts today

Corrales Farmers Market welcomes The Old Windmill Dairy. We want to thank all our patrons for supporting us. Say hi to Lasandra while you are there. She is our new farmers market sales person who started with us this season. Some of you may have seen her at the Los Ranchos Farmers Market on Saturday.

She has been a dear friend of mine for 15 years or more. If you want to know what to do do with the cheese just ask her. She is full of great ideas and recipes. She is a convert as well. She was not sure she liked goat cheese until she had our cheese. If you have a special request for the market, please email us at [email protected] or ask Lasandra.

I know many people would like to have goat milk. We have contemplated bottling milk for years. Initially we did not have the funds to buy a bottler. Now that we are a full time cheese facility we have out grown the room to bottle. I am not saying we will not bottle milk, but I am saying it will be a few years as we need to expand our facility. What will help is your continued support so that some day we have the funds to expand.

 

Beginning and Advanced Making Cheese Classes for Oct and Dec

As you may have read Better Homes and Gardens magazine has named The Old Windmill Dairy as the one of the great boutique dairies to experience in New Mexico. We are now offering our well reviewed cheese making classes this fall. Our beginning cheese making class is scheduled for Sunday, October 13th from 11am to 2pm. We have a special Holiday Advanced Making Cheese class Sunday, December 15th from 9am to 3pm.

Sign up now as space is limited and the next class to be held scheduled for 2014.

Alamogordo Tulorosa Wine Festival Saturday and Sunday 9/21-9/22

Come visit us at the Alamogordo Tulorosa Wine Festival. It is just two hours away form Moriarty. What a beautiful town this is. I cant wait to meet the people here. We brought a great assortment of our chevre, smoked gouda, cheddar, McIntosh, Traditional Goat Brie and Manzano Blue Moon.

Cheese Tasting at New Mexico State Fair.

Check out what Stuart Dyson on channel 4 has to say about New Mexico Cheese.
 

911 Cheese Emergency

We recently heard from a client that is having a crisis because she is addicted to our fresh, squeaky, buttery, salty and delightful cheese curds.

Ever Popular cheese Curdsrds. Don’t laugh this could happen to you.

At festivals like the Bernalillo / New Mexico Wine Festival we fry them up so the hot, squeaky and every satisfying. The delightful aroma is enough to make your mouth water.

If you have had them, you can get them fresh at the Los Ranchos de Albuquerque Farmers Market, Downtown Growers Market, Eldorado Farmers Market, Los Ranchos Farmers Market and Santa Fe Farmers Market while Farmers market is in season till the end of Ocotober.

Don’t panic you can still get them in the winter! Sign up on our website for our cheese club. When you receive our email select cheese curds and other items to be delivered to a shop near you.

Darn they are good!

La Cumbre Beer and The Old Windmill Dairy Pairing

It is an event that only improves with time, just like beer and cheese. Jeff and Devan from La Cumbre along with Greg and Ed from The Old Windmill Dairy have selected an awesome pairing for Monday, Sept 16, 6pm event. It is amazing how (East Meets West) Wasabi Chevre pairs with a La Cumbre Pilsner. But for a more fantastic pairing, we cannot wait for you to try Country Thyme Chevre with the Saison from La Cumbre. These two combined enhance the delicate herb flavors in both the cheese and beer. We have a total of five pairings of beer and cheese. To clean your palate we have sliced baguettes and The Old Windmill Dairy fresh cheese curds. Come here what the expert cheese makers and brewers have to say. Book your tickets now as seats are limited and almost sold out.

 

 

Planning a Wedding. Come to the Wedding Expo Sun. Aug 25th

Come see what local businesses have to offer. Check out the new trends. The Old Windmill Dairy is flowing with the trend. Come and make cheese for your wedding, give the gift of cheese or sign up for the cheese club as a gift to yourself. Come and see what we have to offer.

Learning how to make cheese

Ed Lobaugh is making fresh mozzarella at the Santa Fe Farmers Market

Looking back on my experience in learning how to make cheese, I can reflect on how difficult but rewarding my experience was. I had a hard time understanding why sometimes my mozzarella would come out beautifully and other times it would crumble. I had trouble making Feta as well. I remember placing it in the brine water and the next day I found that my cheese dissolved. Other times I can remember the smile on people face after biting into our mouth watering bries.

I wish to share my experiences with people so they can learn from my triumphs and challenges. Our next cheese class is scheduled for Sunday, August 18th at 11am. I hope to see you there so we can make some wonderful farm cheese and mozzarella.

Come meet the staff at The Old Windmill Dairy and lets share our experiences while sharing a meal of great cheese and artisan foods.