Meet Jennifer Starks, of Kenny’s Farmhouse Cheese:

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Her friendly face and bubbling personality won over my little lovebug in about 5 seconds flat. My camera, however, could not hold his interest. Jennifer does the Tennessee Sales and Marketing for Kenny’s Farmhouse Cheese, and you can find her at the market every week offering delicious samples of amazing cheeses such as these and more:

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Kenny’s Cheese was inspired by a trip to Europe fifteen years ago. Kenny Mattingly decided he would try using the milk from his family farm of 120 dairy cattle to produce Gouda cheese using Old World, handmade techniques. As you can see from the varied menu above, the venture was a success, and they now offer a much wider variety of cheeses. I’m a huge fan of the new Yazoo Sly Rye Cheddar as well as the Tomato Basil. Truth be told, I have yet to find a Kenny’s Cheese that I haven’t liked!

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All of Kenny’s cheese are made from raw milk which preserves the naturally beneficial enzymes in the milk that aid in the digestion of lactose and promote the absorption of calcium while providing a richer depth of flavor that you have got to try to believe. Additionally, Kenny goes a step further and uses vegetable-based rennet to coagulate the cheese keeping their products vegetarian-friendly.

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All of their cheeses are aged, hand cut, and packaged on the family’s 200-acre farm in southeastern Barren County, Kentucky near the community of Austin. You can taste the care and passion that they pour into their products.

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This week, my family and I tried out one of the farm’s newer cheese offerings – their Fresh Mozzarella. I tried a slice, and it was amazing (I know, I know – I keep saying that, but it’s true!). The cheese was milky and fresh and creamy. However, what you need to know is this: My husband is the definition of a picky eater. He only eats cheese melted on or into his food, and he’s ridiculously picky when it comes to his mozzarella. He has officially declared this to be the best mozzarella he has ever put into his mouth! We made chicken parmesan with the fresh mozzarella melted over the top. It browned beautifully and melted perfectly. As you can see, I couldn’t wait to take a picture until after I’d dug in:

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I can’t wait to get to the market today and try another of their cheeses! Maybe I’ll choose the havarti . . . or the horseradish cheddar . . . or maybe the new curds?

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