Diary of an “Essential Worker” (Entry #6) Cheese Talk
I stumbled for the words. I dug my brain but it was frozen. I knew it was a simple question, but nothing would come to mind. It's a question I get asked ten times a day on a normal weekend but I was puzzled. "What is good today?" This is the most basic question you […]

I stumbled for the words. I dug my brain but it was frozen. I knew it was a simple question, but nothing would come to mind. It's a question I get asked ten times a day on a normal weekend but I was puzzled.

"What is good today?"

This is the most basic question you can ask yourself at the cheese counter with "Where's the brie?" and "Do you sell Parmesan?" On an ordinary day, it's just a big softball tossed at a merchant, an opportunity to suggest your ripest cheese, your cheese you need to sell fast, or your pet cheese project. Yet four weeks after the onset of the current crisis, I did not know how to answer the question.


There is a crisis right now for cheese makers and it is terrible. It's possible that twenty years from now those of us who are still around are talking about the era of amazing American artisan cheeses that stretched (roughly) from 1999 to 2019 and was a time you had to be a part of. to believe it. And people won't believe us.

Some beauties from Pedrozo Dairy and Cheese Company

For the first time since the start of the buying pandemic, I wrote a report on the evolution of cheese sales and this is exactly what I expected to find, and what I mentioned in an article by previous journal. Hard cheeses, basic cheeses and cooking cheeses are on the rise. Well-known local cheeses (for us Mt. Tam, Wagon Wheel, Pt. Reyes Toma, Pedrozo Black Butte, etc.) hold more or less stable. Cheeses that are expensive, less known, or that need a story or a sample: way, downhill. (The vegan "cheese" is also very low, for the record.)

The new cheese from unknown producers is becoming popular thanks to its tasting. It may sound obvious, but the way it plays out is not. As a buyer, one of my tasks is to select and plan the promotion of good but less famous cheeses. I've found time and time again that hitting a few dollars a pound and expensive, unfamiliar cheese really does nothing to promote it. However, taking that promotional money and designating that special cheese as a cheese that we have behind us to give to customers can sell a lot of cheese. It turns people on. It's the entrance to tell the story of the producer and why cheese is important, why what it does is unique and can break down the walls between producer, retailer and consumer.

So, this is where we put our promos for more obscure cheeses. And that's what we haven't been able to do for the past four weeks. I haven't canceled any orders - I tend to schedule these types of offers for a month or two - but I certainly haven't placed more. And yet I read the news ... Capriole stops for the duration . (We just heard from Judy Schad and Capriole is making cheese again. "Capriole shut down for 2.5 weeks, paid all of our milk bills, then came the plea from our 2 farmers," if he please reconsider, we can't keep our goats if we have to keep pouring milk down the drain. ”We reconsidered, and with a large inventory of aged cheese, we decided to get milk every 2-3 weeks making fresh and matured cheeses - until we couldn't pay our bills I don't know where this is going, but after 32 years I must know we have tried everything.) Jasper Hill makes cheese, but gets rid of his domestic herd… there will be more.

The incredible Alpha Tolman Black Label from Jasper Hill. We don't really have this in stock at the moment, but we do have Harbison, Winnimere, and Moses Sleeper. Ginnimere is coming soon.

So how can we help small producers? I seriously ask.

Obviously, some of this aid should be lobbying specifically for government support targeting small producers. Be prepared to be politically active around this issue. But for now - with all the restaurant sales and some bankrupt distributions - what's the plan?

Oldways Cheese Coalition suggests the following (Thanks Carlos!):

I thought something useful would be for all the cheesemakers in the house right now to talk to your producers who are suffering and help them make * short * videos of what they're going through. Post them and repost each other's videos with links on how to buy direct or where to find the cheeses in stores in their area. We all have so many friends on our social networks who follow us because they love cheese. Let's put it to good use! And to be honest, I would find that helpful because it's a job I can't do right now because I'm too busy trying to run our store.

Everyone Should Read This excellent article in The Counter - which is much better than the blog post you are reading now - by Alexandra Jones, which goes into great detail about the dangers for small cheese producers during this time. Janet Fletcher also interviewed a few cheese makers recently, which really brings the message home. Other people probably wrote great songs too, but I'm late on my reading.


As for the customer who really wanted to buy and talk about interesting cheese? I picked him up and sold him some cheeses from producers that I met and that I know in difficulty. It's so little, but it's something I guess ...

(Everyone remember, what I write are my own opinions and not necessarily the point of view of my other colleagues or the workplace as a whole.)

If you’re aching for a genuinely pungent marijuana strain, look no further than Cheese. It is believed to have been created in England in the 1980s and is a cross of a Skunk #1 phenotype and an Afghani indica. Buddha Seeds is a seller known for its outstanding Cheese strain which has among the best genetics of any available on the market. The grower uses old cheese genetics along with the Afghani indica.

Cheese is an indica dominant ( 60% ) hybrid with a THC content of up to 20%, and a CBD level of approximately 1%. When you use Cheese, it is the indica genetics that are the most apparent as you feel calm and relaxed within seconds of using it. Cheese is also known for making you feel happy and giggly. Occasionally, users may feel creative and if this happens to you, be quick to complete your tasks because ultimately, the high envelops your body, and couch-lock ensues.

For many marijuana strains, the answer is outdoors, and Cheese is no different. You can only grow it outside if you real in a warm and humid climate. It is one of the easiest strains to grow and is a great starting option for novices. Cheese is generally very resistant to mold and pests, and when grown outside it is ready for harvest in mid-October. It yields up to 21 ounces per plant.

Cheese is even easier to grow indoors because you can control the temperature which should be between 70- and 80-degrees Fahrenheit during lights on, and no more than 15-20 degrees lower during lights off. Its flowering time is 8-9 weeks, and indoor Cheese can yield around 14 ounces of bud per square meter.

As Cheese is best grown indoors, it makes sense to discuss the topic of cannabis gardens for the home. Unless you are a commercial grower, there is no need to spend more than a grand on a grow tent. As long as you real in a state where marijuana cultivation is legal, you can purchase what you need on Amazon !

If you only want to grow a couple of plants, a 2 x 2 x 4 foot grow tent is ideal. There happens to be numerous grow tents fitting these dimensions for under $60. Once you add in the cost of a hydrometer

The larger the grow tent, the more you’ll need to spend on better and more powerful fans, lights, and other items. There are 5 x 4 x 6-foot tents available for under $200. However, you will have to pay hundreds of dollars to get the best lighting so the total could run to almost $1, 000. On the plus side, you would only need to grow more than five ounces a year to justify the cost ( depending on where you live ), but only if you discount the time you spend on your garden.

Depending on what you’re trying to achieve regarding yield, setting up the space is as easy as placing a small grow tent in a closet. If you’re a first-time grower, we recommend starting small because it is less expensive and time-consuming. Also, it is far easier to monitor two plants than twelve.

Even though you will doubtless put heart and soul into your project, new cannabis growers will inevitably lose a few plants to disease and pests. When designing your grow space, take into account lighting, fans, ducting, and growing medium. As a marijuana plant can triple in size by the time it reaches the early flowering stage, make sure there is lots of room left for you to work.

Ideally, you will have a tent, closet, or cabinet because you can check and feed your plants by taking them out, and return them when you’re done. Make sure your grow room doesn’t have any light leaks. If your plants are exposed to light when they are supposed to be in complete darkness, they could become confused, and this will negatively effet your grow.

As an indoor grower, the quality and quantity of light in the grow room has an enormous impact on how your plants will turn out. High-Intensity Discharge ( HID ) lights are used by a high percentage of growers because they are efficient and offer value for money. While LED lights are far more efficient, it can cost up to ten times as much for LEDs as an equivalent HID setup.

Metal Halide ( MH ) and High-Pressure Sodium ( HPS ) lights are the most common HID light variety. MH lights are best during the vegetative stage, while HPS is better for flowering. If you purchase HID lights, you need a ballast. Magnetic ballasts are relatively inexpensive, but high-quality web versions are a better option.

Fluorescent grow lights are a viable option for a very small grow room. They are up to 30% less efficient than HIDs, but they are less expensive and don’t need a cooling system. LED lights come in various packages ranging from shoddy garbage to outstanding full-spectrum options. They are by far the most expensive option but they last longer, create less heat and use less electricity. There are also induction lights which are to find, expensive, and old-fashioned.

Fans are an essential aspect of any grow garden; Your Cheese strain won’t grow well without them ! Remember, your plants need CO2 to go through the process of photosynthesis effectively. When you place an exhaust passioné near the top of your grow room, it removes warmer air and ensures the room’s temperature remains at optimum levels.

If you’re aching for a genuinely pungent marijuana strain, look no further than Cheese. It is believed to have been created in England in the 1980s and is a cross of a Skunk #1 phenotype and an Afghani indica. Buddha Seeds is a seller known for its outstanding Cheese strain which has among the best genetics of any available on the market. The grower uses old cheese genetics along with the Afghani indica.

Your lighting system will dictate the genres of fan you purchase. For instance, you will need at least one large amateur ou amatrice, or several medium-sized ones if you use an HID system because it produces a lot of heat. If you’re unsure as to the type of amateur ou amatrice you need, set up your lights in the grow room before starting your grow, and turn them on. Leave them on for a few hours and analyze how they affect the room.

As we mentioned above, Cheese is an extra beginner’s strain, and you can make things even easier with automation. Even in a beginner’s setup, you will benefit from a 24-hour timer for the light and an adjustable thermostat switch for your fou system. When your plants are in the vegetative stage, they need at least 18 hours of light per day.

Once you believe the plants are ready to bloom, it is time to puissance them into flowering with a 12-12 light-dark cycle. As you need to switch the lights on and off at the same time each day, a timer is an essential purchase. A thermostat switch is also an super option because you can set the maximum desired temperature and plug it into your exhaust fan.

Once the temperature hits the pre-set level, your amateur ou amatrice switches on automatically to reduce the temperature by a few degrees. As well as keeping the grow room temperature in check, it also saves energy.

As Cheese is an indica, it errs towards the bushy side when you grow it. As a result, there is a risk of your crop developing bud rot or mold if exposed to abusive moisture. It is also important to consider trimming and pruning the plant if necessary. You can control the way in which Cheese grows by adopting the Screen of Green training method.

It is a simple low-stress training ( LST ) technique which involves using a screen. While the common LST method involves tying down the plant, SCROG requires a little patience. You use a screen to keep the plants in check. When the branches grow through the holes in the screen, tuck the branches back down. If you get it right, your plants should produce several colas instead of a solo main one.

tera be honest, Cheese grows well using either one. Soil is the traditional option and has been used successfully for thousands of years. As a beginner, it is okay to purchase premium-grade potting soil as long as there isn’t any chemical fertilizer inside it. Organic ‘super’ soil is among the best options money can buy. Once you learn more about soil, you can create your own using materials including worm castings, bat guano, and wood ash.

Hydroponic growing involves using something other than soil as a growing medium. Popular options include Rockwool and coco coir. If you use a hydroponic system, you are in complete control of your crop’s nutrient intake; not an ideal scenario for a novice grower.

You have to feed your plants a concentrated solution of mineral salt nutrients. Your Cheese plants will absorb the food faster than if you use soil which means quicker growth and greater yields. On the downside, you have to precise with this method of feeding because nutrient burn is possible.

There is also a slight difference in ideal pH levels for soil and hydroponics. Typically, when you grow any marijuana strain in soil, you need to keep the pH between 6. 0 and 6. 8. Hydroponically grown weed responds better to slightly more acidic conditions and has a broad range of 5. 5 to 6. 5. However, you will get better results if you keep the pH between 5. 5 and 5. 8.

Overall, Cheese doesn’t have any special feeding requirements. Focus on providing plenty of Nitrogen during the vegetative stage and reduce it in flowering. Other essential nutrients include Phosphorus, Potassium, Copper, Iron, Magnesium, Calcium, Manganese, and Sulfur.


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