Love and Olive Oil

Kenny’s Farmhouse Cheese in Barren County, Kentucky

Kenny's Farmhouse Cheese

When you’re younger, field trips usually mean the pumpkin patch. Or the planetarium. Or the farm. A nice change from the classroom, but typically not more than that.

When you’re older, and happen to be a food blogger, field trips to the farm take on a whole new meaning. The farm in this situation was Kenny’s farm. Kenny makes cheese.

Kenny's Farmhouse Cheese

Hi Kenny!

The whole outing was organized by the lovely Jennifer, Kenny’s cousin and Nashville rep for the company, Kenny’s Farmhouse Cheese. She really went above and beyond to make the day memorable.

The day began at 7:30 in the morning on a beautiful (albeit brisk) Saturday morning. A dozen or so Nashville food bloggers and other members of the food community piled into a van and drove up to the farm in Barren County, Kentucky. I don’t think I need to tell you that when you have that many food bloggers on a drive like that, you can expect the conversation to be lively, engaging, and never straying far from food.

Kenny's Farmhouse Cheese

We got there just in time to see Kenny caressing the curds. Cheese making is an exacting process; you do it too quickly or too roughly and the final yield goes down.

The cheese begins as fresh, raw milk piped in from the barn next door (doesn’t get much fresher than that). After bringing the milk to the correct temperature, a vegetable based rennet is added (Kenny’s cheeses are all vegetarian friendly). Once it sets, the curds are cut and gently agitated. The curds were kept in motion and Kenny kept a close eye on the temperature of the batch. When it is “done” (whenever that may be, in our case, it was after we had returned from lunch), the whey is drained off and the curds allowed to settle.

Kenny's Farmhouse Cheese

Flying cheese!

And then in a process called “cheddaring”, the cheese is cut again into tofu-like cubes, then salted, and transferred to molds. In a few short months these little blobs will have transformed into a delicious white cheddar. It’s an amazing process.

Kenny's Farmhouse Cheese

This is not tofu.

What got me, and what you wouldn’t really expect from a small artisan cheesemaker, is the sheer variety of flavors and varieties Kenny offers. From your standard cheddar and gouda, to asagio and brie, to flavored cheeses like peppercorn, tomato basil, and horseradish. Kenny’s also makes a variety of blue cheeses, ranging from the subtly tangy to the incredibly funky. (And psst! Kenny’s cheeses are available for purchase online).

Kenny reminded me a lot of a certain Italian cheesemaker who spoke of cheese with the same passion and dedication as Kenny, a fact he clearly conveyed even through his broken English (Kenny’s English was much better). Maybe it’s a required trait that cheesemakers have engaging personalities, their passion matched only by their never ending supply of cheese jokes. Har har.

Kenny's Farmhouse Cheese

From day old blue cheese…

Kenny's Farmhouse Cheese

To a day old future blue cheese maker…


Say hi to Beth, Amy, and Janet! Lovely hairnets, ladies!

Kenny's Farmhouse Cheese

Cheese in the curing room. I don’t know what kind of cheese this is or when it will be ready, but I want some. Last year Kenny’s farm put out nearly 80,000 pounds of over two dozen different varieties of cheese. All from that single stainless steel vat.

Kenny's Farmhouse Cheese

Cheddar the dog. Yes, Cheddar.

From the cheese making room we then went outside to meet the cows. We also met Cheddar the lab, who led the way as we walked through the barn.

Kenny's Farmhouse Cheese

Kenny’s farm was originally just a dairy. But when he realized that turning his milk into cheese would increase its value three-fold, well, I think we’d all become cheesemakers at that point too.

Kenny's Farmhouse Cheese

What’s a cheese tour without a tasting? We sampled brie and blue, tomme and gruyere. Pauline and Ted (named after Kenny’s grandparents) were two of my favorites, but that delightful little wedge of orange in the foreground stole my heart. Norwood, my love, would you like to come home with me? Oh that’s right, you did. I’ve got a big hunk sitting in the fridge right now.

After we had sufficiently stuffed our bellies with cheese, it was lunch time. What do you feed a cheese-crazed crowd of food bloggers? How about a sneak peek at one of Nashville’s newest food trucks, with dishes featuring Kenny’s cheese.

Riffs is slated to open this May, though if you follow closely you may be able to hunt them down for one of their soft launch dates in April.

Lunch featuring Kenny's Cheese by Riff's Truck

BJ and Carlos, the minds and manners behind Riffs, prepared three delicious bites especially for us. First was a panzanella salad with cornbread croutons, watercress, bacon vinaigrette, and Kenny’s Blue Gouda in all it’s funky glory. Makes me yearn for summer.

Second, and my personal favorite, was a pork croustade. Seasoned with the most delicious jerk spice mix I’ve ever tasted, and topped with a delicious caramelized slice of Awe Brie and a sweet pear chutney.

Third, a salted cod cake with habanero aioli, on a bed of white cheddar grits and watercress. This was only my second experience with salted cod; the first was in Italy. It seems to me it’s an ingredient that must be prepared properly, you do it wrong and you’d end up with a salty fishy mess. But BJ and Carlos hit it spot on.

And finally (not pictured because it was gone before I could snap one), the not-so-dessert dessert, a savory bread pudding with roasted tomato jam and a mix of cheeses including the Cranberry Havarti.

It was all I could do to stay awake in my cheese induced stupor on the ride home.

Kenny's Farmhouse Cheese

Best. Fieldtrip. Ever.

Props & Links:
Kenny’s Farmhouse Cheese (find a store near you or order online. Do it.)
Riffs Truck (opening soon… not soon enough in my opinion).
Foxy Baking Co (we got breakfast, too!)

Other bloggers recount the day:
Fearless Homemaker
Eat. Drink. Smile.
So How’s It Taste?
La Aguacate

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  1. Never been there but love cheese curds!!!

  2. Great post! I have purchased Kenny’s cheeses before, but have never seen the blue, tomme or gruyere. Do you know if they’re available to buy in Nashville? Thanks for the tour. :)

    • Yes! I believe they sell them at Produce Place and Whole Foods, and at various farmers’ markets too. They should have a more complete list on their website.

  3. I lived in Barren Co for 5 yrs. Kenny’s cheeses ROCK! So glad I’m still close enough to get some at our farmer’s market. Great pics!

  4. This looks like an absolute blast! Definitely right up my alley. :)

  5. this is my kind of field trip. delicious.

  6. This is my idea for a field trip! You captured the moments perfectly with your photos; I love the future blue cheese maker shot–

  7. That sounds like the best field trip ever! What a great day!

  8. OMG! What a wonderful trip! I am so glad you took lots of photos and I love the photo of all of you at the end, and I love the cow photos! Thank you for such a beautiful blog post about Kenny’s Cheese. I just want to eat more and more Kenny’s cheese now! I wish I were there! However I too had a lovely afternoon partying with my favorite retired cancer survivor! She is up and about being a social butterfly, much better than last year while she was in chemo.

  9. The calf and the dog, Cheddar, are so cute! Thanks for sharing these photos, they are beautiful, and your experience. :)

  10. Wonderful recap! I’m now all out of cheese and MUST make a run to the Turnip Truck to pick up more. I think I’m addicted to Kenny’s! Love the picture of Cheddar, the dog, not the cheese! :)

  11. Wooow, that photo of the young calf you shot is amazing! The whole series of photo’s makes it all look so real, now I’m craving for a trip like that as well. Besides, I love cheese, so I have to make plans to go France this summer.. So I hope I can find something like this there as well.. Thanks for sharing!

  12. I am dying of jealousy over here!! I love cheese and I love field trips to food places!

    I recently was touring a food processing plant, but it was for work so all photos and information was confidential thus no blogging and no fun fun samples.

  13. I am so so jealous!! I would LOVE to go on a field trip for cheese!! I am sure there are tons of places in Knoxville I could visit… just seeing your photos makes me hungry :)

  14. This is the 4th account I’ve read today. :) No one has mentioned cheese curds, though. Does Kenny sell them? They’re the only things good about visiting Wisconsin. Nothing like cheese squeaking between your teeth.

    And I LOVE that they use vegetarian rennet! I really hate I missed this trip!

  15. i love reading all of our different accounts of the day + seeing everyone’s photos. it was so much fun + i’m thrilled that i was able to take part in it. can’t wait for the next food bloggers field trip! =)

  16. What an awesome experience, I wish my field trips would have been like that when I was younger. The closest I ever had to that was a trip to the local grocery store!

  17. Sounds like a great day of cheese, good food and fun! Too bad no one shared this with me before the event. :-( But loved reading about it, viewing the fun photo’s. One more thing… love, love, love your blog site.

  18. I loved the trip through the cheese factory. To bad I can’t sample them for breakfast this morning.

    I MUST know when RIFF’S opens, where they can be found, and set a date to come and have a full course of the beautiful samples you have pictured above featuring some of the taste bud temptations of the cheeses made by Kenny.

  19. What a fabulous day out!
    :-) Mandy

  20. That calf is so adorable. Also, I want to go on a field trip like this! This place is going on my list of things to do/see. Thanks for sharing!

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