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Ballard Cheese Prepares For 10th Anniversary

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By Jay Michaels

Gooding, Idaho ( KMVT-TV / KTWT-TV ) A local dairy couple realized they needed to diversify their business to stay afloat. That led to them opening their very own cheese plant.

Ballard Cheese northeast of Gooding will be nine years old in June. The company is already making plans to celebrate ten years in business.

Co-owner Steve Ballard points out they make seven different kinds of hard cheeses, including variations on cheddar, Gouda, and Swiss.

Ballard says, "We like to market Idaho a lot, so we use Idaho White. We're actually one of the first cheese to market the Idaho name. Then we have our Vintage Cheddar, which is over a year old."

The Ballard's "Idaho Golden Greek" is a Halloumi style cheese, and "Jersey Dream" is a feta cheese. For the company's 10th anniversary, co-owner Stacie Ballard is teaming up with Chef Jane Dill to write a recipe book. The pair plans to include funny stories about the recipes they include in the new book.

Stacie Ballard says, "We would like everybody to get their recipes into us, so we can go over which ones we want to put in the book, and which ones we aren't. So they can e-mail them to me or Jane."

Stacie Ballard hopes to have all the recipes gathered by the end of this year.

Locally, Ballard Cheeses are available in stores like Winco, as well as some farm stands. Their jersey cows are the secret to the Ballards' success, since this breed produces the highest amount of milk solids in the dairy industry.

Steve Ballard says, "Since we're selling our milk on a cheese based market, it makes sense to use the most efficient animal to produce the highest amount of cheese per hundredweight of milk."

Steve Ballard points out that many cheese names are already "taken," so Ballard Cheese has its own names like "Jersey Gem," "Danish Pearl," and "Holy Cow." That last name is for their Swiss cheese.

You can e-mail ballardcheese4u@yahoo.com or visit their website ballardcheese.com .

Apr. 29, 2013.


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