Savory Selections at the Farmers Market

An avocation that turned into a vocation is how one entrepreneur explained his start in the cheese and sausage-making business.

It began as a hobby back in 1999 for Robert Lucas, and by 2005, it had become a full-fledged enterprise for the police-officer-turned-businessman.

Self-taught cheese and sausage-maker

“I did a lot of experimentation at first and a lot of research,” said Lucas last Sunday at the farmers market, in between cutting up cheese and sausage samples.

The self-taught chef also received a lot of pointers from one of his sons, a Cordon Bleu chef. Those tips, combined with trials and errors, helped Lucus arrive at his current selection of 200 different kinds of cheese and at least 25 varieties of sausage. Everything is made by hand.

Even with the vast selection, Lucus only offers about 25 kinds of cheese at a time at the three farmers market location at which he displays. “Most of them are in various stages of ageing,” he said.

Variety is the spice of life

Lucus makes sure to always offer Swiss, sharp cheddar and Muenster cheese. “Those are my three staples that everyone almost always looks for,” said Lucas, who also tries to spice things up by having different cheese specials each week.

The cheese comes in 10 to 12-ounce packages and the prices range from $5 to $10 per package.

For the more adventurous, Lucas suggests the “make-your-own-cheese” kits, priced at $8. There are easy-to-follow instructions that come with the kits, he said.

The sausages range from mild to hot, meat to seafood, and everything in between. For $5 to $8 per package, shoppers can choose from Cajun hot sausage to Louisiana and Polish, all among 15 varieties that are usually on hand at the farmers market.

“They’re all smoked and ready-to-eat,” said Lucas. “That’s just the way most people like them.”

Lucas also had prosciutto ham and different kinds of salami last Sunday. The salami has been aged an average of two to six months for a more pronounced taste, he said.

Almost any cheese can be paired off with any sausage, according to Lucas. “It’s a matter of personal preference really,” he said.

He suggests sampling several and buying the ones that you like best. As an added incentive for a limited time, a purchases of $25 or more will get you a cutting board and a cheese slicer to bring home.

Holiday planning

The unparalleled taste is what draws Lucas’ clients to his wares. It may be his first year in the farmers market scene, but he has been a steady supplier to a number of restaurants in Southern California, the Bay Area and Las Vegas. A number of gourmet shops also carry his products.

For the upcoming holiday season, Lucas has started curing country hams. “They take about 11 months to a year to cure,” he said, adding that the hams will be available till January.

Pre-order your holiday ham to ensure you get one. The web site will be up and running by early September or call now at 818.653.0837.

Aside from Agoura, look for Dos Gringos Foods at the Sherman Oaks and Glendale farmers markets.

The Agoura Farmers Market is open from 9 am to 2 pm every Sunday at 5835 Kanan Rd.