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1987, and her parents live in the main house on the same property. Her mother Jacquie Baker helps out a lot with the business, baking breads and other goodies to serve with the cheeses during tastings, which take place on weekends.
Ms. Baker also has two employees, Larry O’Daniel and Chef Mark Zahuranec. On Monday Mr. O’Daniel was roasting the garlic, and the kitchen smelled heavenly. The garlic process goes through several steps and the exact recipe is a company secret, said Ms. Baker. The roasted garlic puree is an ingredient in four of the savory cheese spreads — Torta Milanese, Roasted Garlic Pate, Low Fat Roasted Garlic Spread, and Torta deTesuque.
The Torta Milanese is cream cheese layered with pesto, sun dried tomato and black olive tapenade and the roasted garlic pate. This one and all the other savory spreads are equally good on French bread, crackers, crudites (cut up fresh vegetables) or on pasta. The spreads can be a quick and delicious pasta sauce, said Ms,
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