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Cheese curds will be sold from the truck and in Young’s two restaurants during Cheese Week, now through June 11. This marks the eighth anniversary of Young’s Farmstead Cheese.
There will be tours of Young’s cheese-making operation Saturday at 1 p.m., 2:30 p.m. 4 p.m. and 5:30 p.m. Sunday tours are set for 1 p.m., 2:30 p.m. and 4 p.m. Games, scavenger hunts, demonstrations, special deals on cheese and entertainment continue throughout the week.
An order of cheese curds costs $4. Most sandwiches are $5.
Ice cream is still king at Young’s. Young says about 80,000 gallons are sold annually.
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Cheese is also big business. The business makes about 50,000 pounds of Colby, Jersey Girl Cheddar, Red Barn Cheddar, Toreador Aged Cheddar, Vintage 2+ year Cheddar, Natural Wood Smoked Cheddar, Bourbon Oak Barrel Smoked Aged Cheddar, Baby Swiss, Applewood Smoked Baby Swiss, Pepperjack and It’s Gouda.
Cheese curd varieties include White Cheddar Curds, Garlic Cheddar Curds, Cajun Cheddar Curds, Italian Cheddar Curds, Dill Cheddar Curds, Cheddar Ranch Curds and Sweet Basil Garlic Cheddar Curds.
“All of our cheese is from our own cows,” Young said.
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Young’s celebrates its 59th year in business this year, but the family’s history in farming dates back to long before then. Young’s great-grandfather built Young’s red barn in 1869. His father and uncles started selling beans, milk and hay in 1958.
Young’s now has about 1.3 million annual customers, Young said.
There will be a shuttle from Young’s to the Yellow Springs Street Fair on Saturday, June 10.
“You can park here at Young’s, take a shuttle to Yellow Springs to enjoy the street fair, and come back and get your car and enjoy some ice cream on the way home, Ben Young said.
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