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

Goat Cheese Pizza with Figs

Recipe of the Week- September 16, 2014
Figs N Cream Goat Cheese PIzza

This has become my favorite pizza.

1. 1 medium onion
2. 5 oz Container Figs N Cream (The Old Windmill Dairy Chevre)
3. 1oz of arugula
4. Balsamic Vinegar
5. 4 tablespoons of olive oil
6. pre-made pizza crust

In a skillet sauted sliced onions in olive oil. Roll out your pizza dough onto a pizza stone. Spread sauteed onions onto the pizza dough. Stir the fig preserve into the goat cheese as the fruit is on the bottom of the Figs N Cream. Place spoonfuls of cheese all over the cheese. Bake PIzza at 500 degrees Fahrenheit for 25 to 30 minutes or until crust is golden brown. Dice Arugula finely. Pull out the pizza 5 minutes before it is done and sprinkle arugula. When the pizza is done remove from the oven and drizzle a modest (or to taste) balsamic vinegar on the pizza and serve.

Makes 1 personalized pizza

Poutine with fresh cheese curds.

INGREDIENTS

4 lb. russet potatoes, skin-on, washed and dried
4 tbsp. unsalted butter
¼ cup flour
1 shallot, minced
1 clove garlic, minced
4 cups beef stock
2 tbsp. ketchup
1 tbsp. cider vinegar
1 tbsp. whole green peppercorns
1/4 tsp of red chile pepper
½ tsp. Worcestershire sauce
Kosher salt and freshly ground black pepper
Canola oil, for frying
2 cups The Old Windmill Dairy Cheese Curds.

INSTRUCTIONS
1. Cut potatoes into lengths of about ¼” x ¼” x 4″. Place in a large bowl, cover with cold water, and refrigerate for about 2 hours.

2. Meanwhile, heat butter in a 2-qt. saucepan over medium-high heat. Add flour, and cook, stirring, until smooth, about 2 minutes. Add shallot and garlic, and cook, until soft, about 2 minutes. Add stock, ketchup, vinegar, peppercorns, red chile pepper, Worcestershire, and salt and pepper, and bring to a boil; cook, stirring, until thickened, about 6 minutes. Remove from heat, and keep gravy warm.

3. Pour oil to a depth of 3″ in a 6-qt. Dutch oven, and heat over medium heat until a deep-fry thermometer reads 325°. Drain potatoes, and dry thoroughly with paper towels. Working in small batches, add potatoes and fry, tossing occasionally, until tender and slightly crisp, about 4 minutes.

4. Drain on paper towels, and let cool for 20 minutes. Increase temperature to medium-high, and heat oil until it reads 375°. Working in small batches, return potatoes to oil, and fry, tossing occasionally, until crisp and golden brown, about 2 minutes. Transfer fries to paper towels to drain briefly, and then divide among serving bowls. Pour gravy over each serving of fries, and top with cheese curds; serve immediately.

Watermelon Feta Salad

 

1/3 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
One 8-pound seedless watermelon, scooped into balls with a melon baller or cut into 1 1/2- inch chunks (10 cups), chilled
1/2 pound The Old Windmill Dairy (goat milk) feta cheese, crumbled (8 oz.)
1 small sweet onion, cut into 1/2-inch dice (carmalized in olive oil)
1 cup coarsely chopped mint leaves

In a large bowl, whisk the oil, lemon juice, salt and pepper. Add the watermelon, feta, sweet carmalzed onion and toss gently. Garnish with the mint and serve.

Goat Cheese Crostini

Here is a beautiful delicious hors d’oeuvre recipe for your next party.

1. 1 Local French baguette
2. 1 lb The Old Windmill Dairy ExtraOrdinaire
3. 3 oz of fresh basil
4. 8 oz Sundried tomatoes
5. 4 tablespoons of olive oil
6. 1 garlic clove crushed
7. 1/4 tsp of sea salt.

In a skillet caramelize crush garlic with a 4 tablespoons of olive oil and salt . Slice your baguet into 1/4 inch crostini. Base the sliced baguettes. Toast in the in the broiler until golden and crisp. Remove the crostini from the oven. Chop fresh basil finally. Keep a few whole leaves to garnish the finished crostini. Mix the fresh basil in the goat cheese. Top the crostini with an once of The Old Windmill Dairy ExtraOrdinaire (plain goat cheese). Then add minced sundried tomatoes 1/2 once. Drizzel to taste olive oil with minced garlic and salt. Garnish with a leaf of fresh basil.

Makes about 16 crostini.

 

Scrambled Eggs and Cheese Curds

What could make Sundays better you ask? Scrambled eggs, fresh cheese curds and New Mexico Green Chile. In a non stick skillet on high heat cook your cheese curds till they start melting. Add your eggs scrambled with a dollup of fresh cream. After the eggs start to cook add a little New Mexico Green chile and cook the eggs to the texture you like. Salt and Pepper as you desire.

Fried Cheese Curds

Cheese curds are so delightful. They make your heart sing. For a extra treat try cooking them on high heat in a non stick skillet. Do not add oil. Cook them till they crisp on both sides. Then top a grilled Portobello Mushroom and a slice of tomato. Add a drizzle of balsamic vinegar for an extra snap.

Fried Cheese Curds

My favorite way to have cheese curds is when they are warm and toasty. Take a container of these wonderful curds and put them in a non-stick skilet. Turn the heat to high. Do not add oil. Melt them down to they become almost watery. Turn down the heat to crisp them up.

For an extra treat, grill a portabella mushroom and a slice of tomatoe. Layer the toasted cheese curds on your roasted portabela mushroom than a grilled slice of garden fresh tomatoe. Drizzle a little balsamic vinegar on top then serve.

It’s out of this world.

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!

Harvest Pie using The Old Windmill Dairy’s Pumpkin Pie Chèvre

• 9” Pie Shell
• 2 containers of The Old Windmill Dairy’s Pumpkin Pie chèvre
• ¼ cup sugar
• 1 tsp. vanilla
• 1 egg, beaten
• 1 15oz. canned pumpkin
• 1 cup evaporated milk
• 2 eggs, beaten
• ¼ cup brown sugar
• ¼ cup sugar
• 1 tsp. cinnamon
• ¼ tsp. nutmeg
• ¼ tsp. salt
• 2 tbsp. flour
• 2 tbsp. brown sugar
• 2 tbsp. softened butter
• ½ cup chopped pecans

Preheat oven to 350 degrees. In a medium bowl and using a spatula, blend the Pumpkin chèvre until smooth. Mix in ¼ sugar, then add vanilla and 1beaten egg, mixing with the spatula. Pour into the pie shell.

In a large bowl, combine the canned pumpkin, evaporated milk, 2 beaten eggs, ¼ cup brown sugar, ¼ cup sugar, cinnamon, nutmeg and salt. Mix until all ingredients are combined and smooth. Pour this mixture over the pumpkin chèvre mixture in the pie shell.

Bake in the oven for approximately 1 hour, or until the center of the pie is firm.

While the pie is baking, combine the flour and 2 tbsp. brown sugar in a bowl, mixing well. Add the softened butter and stir until the ingredients are smooth. Blend in the pecans.

Approximately 10 minutes before the pie is to come out of the oven, sprinkle the pecan mixture over the top of the pie and then continue baking for the remaining time.

Let the pie cool until it reaches room- temperature, or refrigerate until ready to serve.

Cucumber – Avocado Salsa Hors d’oeuvre using The Old Windmill Dairy’s Holy Chipotle Chèvre

• 1 Lemon Cucumber, chopped*
• 2 Avocadoes, chopped
• ¼ cup cilantro
• ¼ cup red onion
• Jalapeños, chopped to taste
• Juice of 3 limes
• 1 container of Holy Chipotle chèvre, crumbled

Gently stir together the cucumber, avocados, cilantro, red onion, Jalapeños and The Old Windmill Dairy’s Holy Chipotle chèvre. Squeeze the Juice of the limes, gently stirring the ingredients one last time. Serve immediately, or refrigerate until ready to serve. Serve with tortilla chips.

*Lemon cucumbers are the best, but if these are not available, you may use english cucumbers. Your local farmers market will be the best place to find lemon cucumbers.

Farmers Market Scramble using The Old Windmill Dairy’s Pesto ‘n Pine Nuts Chèvre

• 10 Farm Fresh Eggs
• 1 container of Pesto ‘n Pine Nuts Chèvre from The Old Windmill Dairy
• 1 medium sized Farm Fresh Green Pepper (chopped)
• 4 Farm Fresh Roma Tomatoes (chopped)
• Ground Pepper to taste
• 2 tbsp. bacon fat

In a cast-iron skillet, heat 2 tbsp. bacon fat.

In a medium-to-large bowl, whisk the Farm Fresh Eggs

To the egg mixture, add The Old Windmill Dairy’s of Pesto ‘n Pine Nuts Chèvre, ‘mushing’ it into the eggs. Then whisk the eggs and chèvre until fluffy. Add the green pepper, tomatoes and ground pepper. Pour the ingredients into the cast-iron skillet, stirring until the desired consistency is reached.

With the Fall Season approaching, camping, hunting and other activities will bring New Mexicans outdoors. Whether camping or enjoying brunch on the deck on a cool Fall day, one activity that should be included in any planning is a trip to the local Farmers Market. With the exception of the bacon fat, the Farmers Market Scramble pictured below is from all fresh ingredients from the Downtown Growers Market in Albuquerque. Check the Farmers Markets where you will find The Old Windmill Dairy’s products!

No Bake Blueberry Apricot & Pineapple Tart, Using The Old Windmill Dairy’s Figs & Cream and Extra Ordinaire Chèvre

• 1 single pie crust for a 9” pie plate. If the crust is frozen, follow the baking directions for baking the crust only, or use your own recipe for a homemade crust.
• 2 Figs & Cream Chèvre from The Old Windmill Dairy
• 2 Extra Ordinaire Chèvre from The Old Windmill Dairy
• 1 pint fresh blueberries
• ¾ cup apricot – pineapple preserves

Mix the Figs & Cream and Extra Ordinaire Chèvre until blended and smooth. Spread the mixture on the bottom of the prepared single pie crust. Layer blueberries on top of the cheese layer.

Next, heat the ¾ cup apricot – pineapple preserves until just warm and broken down, taking care not to boil them. It should look like a glaze.

Spoon the glaze over the blueberries and garnish with grapes before placing the Tart in the refrigerator. Refrigerate at least 4 hours before serving.