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Baker.
The Sun-dried Tomato Butter, which is cheeseless, can be used in place of plain butter, on eggs, steamed vegetables, and other dishes. Ms. Baker encourages experimentation with all of her products.
The Torta de Tesuque, which incorporates roasted garlic with a red chile puree using Mesilla Valley anaheim chiles from Mexico, is equally good on warm tortillas, pasta or crackers.
The three sweet cheese spreads are Expresso Nut (flavored with double roasted expresso beans and hazelnuts), Pina (sweet cheese with pineapple and ginger), and Black Walnut Fudge Surprise (cocoa cream and black walnuts with a jam center). Ms. Baker suggests trying the expresso nut cheese on a wheat meal biscuit for a real treat, or use any of the three sweet cheeses to make a cream puff using puff pastry.
Ms. Baker does everything but milk her own cow. She buys the cheese base, a pasteurized cream and whey culture. She adds milk solids and butterfat and combines the mixture in her commercial kitchen-sized food processor, a Robot Coupe which she affectionately calls “Robocop.” What used to take her two days with smaller food processors now takes just a few hours, she said. None of the products has any preservatives.
Basil is grown at The Barn and purchased from five other local growers, including John Bums at Goat Hill Farm in Washington, from whom she also purchases Roma tomatoes, and from Heidi Eastham in Flint Hill. Each week, The Bam goes through 20 pounds of fresh basil and 30 pounds of garlic. Everything is organically grown, and the tomatoes are sliced and dried at The Bam.
Next year they hope to grow their own tomatoes and garlic, as their source of organic garlic is way over on the Eastern shore of Maryland.
The cheeses are made and pack
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