Get to Know the Market: Tieton Farm & Creamery

One of my favorite things to cook with and eat is cheese. So, when I learned that there is a cheese vendor that is also focused on fighting global warming, I really wanted to interview its owners. I found Ruth, one of the co-founders of Tieton Farm & Creamery, at her stall at the end of Crockett and learned about the farm she runs with her partner Lori, the cheese they make, and how they use the sun to power their business.  

Q: How has your business handled Covid 19?

A: It has been a challenge for many businesses. We have had to have our employees more than six feet apart and that's hard when you're in a small little cheese room. They have to wear masks, of course. And we have to spray disinfectant on things we touch a lot, like doorknobs, and refrigerator handles multiple times a day. We sometimes have to have less people in each room, which means we have to spread out our hours.

Q: How long have you been at the QAFM?

A: We have been at the Queen Anne Farmers Market since 2014, and we have always loved both our wonderful customers and the great crew that runs the market. Simply the best! 

Q: I heard you are a solar powered farm. What do you mean by that?

A: We mean that we have an array of solar panels on both of our buildings. The buildings where we milk the goats and where we make cheese. And all the power of our business comes from the sun. 

Q: What happens during a Seattle winter?

A: While we do not generate as much solar power in the winter because of the shorter days, we also do not have cheesemaking, animal milking and (the need for) refrigeration. So, we use a lot less electricity by making cheese according to the rhythms of nature. We are in south central Washington and therefore we do get more sun than Seattle.

Q:  I am a big fan of parmesan cheese. I know you don’t sell it here but what is your closest cheese to that?

A: We have raw milk cheese called Venus that we’re currently sold out of. It’s aged out so long it starts to taste a lot like parmesan even though it really isn't parmesan. 

Q: What animals make your milk which makes your cheese?

A: Well, we have goats and sheep and every one of our cheeses has milk from goats and sheep. We have a cow too that we use to make our personal milk but there is no cow milk in our cheese.

Q: Where can we find you after the QAFM closes for the winter? 

A: We sell at the University District Farmers Markets on Saturdays until sometime in December, depending on milk supply. And PCC Community Markets, Madison Market, Metropolitan Markets and Whole Foods all carry different mixes of our cheeses.  

Q: Do you have any good recipes that we can make that involve your cheese?

A: We have a lot of them. One of our favorites is chevre chaud, which in French is hot goat. You heat up the cheese and put it on top of a salad. We all like Halloumi, which you can grill or fry, put a little tomato and basil on top. It makes a nice appetizer. And then there are squash blossoms stuffed with ricotta and cooked in a fry pan. It’s endless. So many things you can do with cheese! 

Interview by QAFM reporter Max C.