Scott and Angie Harris wanted to create a business that would not only supply a product that could be offered to many, but find a dream they could hand down to their five children, making somewhat of a legacy for their future. Thus was born Lost River Creamery.
There aren’t many in the state of Kentucky who specialize in the production of quality artisan Gouda cheese. Certainly not many who have built their business from the ground up, literally. Lost River Creamery has it’s own man-made “caves” where the cheese is allowed to age to that perfect taste and texture. The Harris’ even toured Glengarry Cheese making in Lancaster, Ontario, Canada to learn about cheese making.
“We chose to make Gouda because it is such a great cheese. It’s like a mild cheddar, is semi-soft and great for cooking,” said Angie. Lost River Creamery offers numerous Gouda cheeses including the Logan, which is aged for a year; cranberry, jalapeno, chipotle, tomato basal and that’s just a few.
Gouda is a Dutch cheese named after the city of Gouda in the Netherlands. If truth be told, it is one of the most popular cheeses in the world, accounting for 50 to 60 percent of the world’s cheese consumption.
Four years ago the Harris family moved to Logan County from Hopkinsville. Angie said they love it here and love being able to bring something into the community for everyone to enjoy. The family began making their cheese three years ago, building their store in 2014 at 170 Five Oaks Lane in Russellville.
The cheese from Lost River Creamery is all natural and is made from unpasteurized and non-homogenized cow’s milk. The cows are grass feed and hormone free from the Groves Dairy in Orlinda, Tenn.
A lot goes into making cheese. There is an exact process and if one step is missed, the cheese will not come out as it should. Most cheeses have an aging process as well. After the cheese is made it needs to sit in a certain temperature for a certain time period. For Gouda that is between 90 to 120 days. The Harris’ have one cheese they allow to age a year before cutting and packaging.
If you toured the Lost River Creamery you would find sanitized rooms. Cleanliness is very important. Also important is the temperature. You may need to bring a coat as the underground caves where the cheese age are kept very cold. Temperature and humidity are key factors in making cheese.
“I like that we can set our own hours and go at our own pace,” said Angie of the creamery. “We can be as little or as big as we want. We like that we can take our time making a quality cheese. We are not a manufacturer,” she said, adding they are artisans who take pride in their product.
Lost River Creamery ships their cheese to many places. They sell their cheese all over Kentucky and Tennessee. You can purchase their cheese at either their store, online or at other businesses like Sumner Crest Winery, Tree of Life grocery or the many farmers markets throughout the summer months.
If you are interested in purchasing or tasting the Gouda cheese made at Lost River Creamery, you can call ahead at 270-725-7771 or visit the website at www.lostrivercreamery.com. You can also visit Facebook at Lost River Creamery.
To contact Chris Cooper, email firstname.lastname@example.org or call 270-726-8394.