The Feast and Field team headed to Lost Lake Farm, a small dairy farm about an hour outside of Des Moines, Iowa, to explore the intricate art of cheesemaking with owners Kevin and Ranae Dietzel.
We spoke with the Dietzels about the joys of raising their animals, operating a business and the practices, tools and techniques used to process and create Lost Lake Farm’s unique, award-winning cheeses. In addition, the team visited The Cheese Shop in Des Moines for expert advice on pairing the highly compatible duo of beer and cheese. While in town, we also stopped by Proof, the acclaimed restaurant led by executive chef Diego Rodriguez, who provided several delectable recipes with one ingredient in common: cheese.
Check out the stories below.
Iowa dairy farmers Kevin & Ranae Dietzel practice regenerative, ecological farming & make award-winning cheese.
Most cheese, anyway. Iowa’s Lost Lake Farm details how their artisanal cheese is made, from pasteurization to aging.
Lost Lake Farm in Iowa uses the whey from cheesemaking to feed their hogs—a tasty & nutritious treat for the pigs.
Chef Diego Rodriguez shares recipes for ricotta pancakes, mascarpone cheesecake, Oaxaca-poblano spaghetti & an apple-cheddar sandwich.