Cheese Blog

Farmstead Cheese Comes Home to Woodlawn Creamery

Farmstead Cheese Comes Home to Woodlawn Creamery

Seven generations of the Leach family have been raising cows for milk in the town of Pawlet, Vermont since 1831. These days, small farms like Woodlawn are beholden to whatever prices giant dairy buyers set, and most can't make the economics work. So Seth and his wife Kate decided to do something different.
Posted in Farm Focus

27 Years and 2 Generations of Farmstead Cheese at Cato Corner Farm

27 Years and 2 Generations of Farmstead Cheese at Cato Corner Farm

"I thought, if it doesn't work out I could always go back to teaching. That was 25 years ago."
Posted in Farm Focus

Roelli Cheese Haus: A 100-Year Wisconsin Dairy Dynasty

Roelli Cheese Haus: A 100-Year Wisconsin Dairy Dynasty

Master Cheesemaker Chris Roelli is the maker of Red Rock and Dunbarton Blue, two unique cheddars that are inoculated with blue cheese cultures to form sharp and tangy cheddar-blue hybrids. The results are as delicious as they are innovative, and show how a cheesemaker's entrepreneurial spirit can breathe new life into a century-old family business.
Posted in Farm Focus

FireFly Farms is Building a Better Food System, With Goat Cheese

FireFly Farms is Building a Better Food System, With Goat Cheese

"We started FireFly as a way to reconnect with our family histories," Koch says, "and to support small farms and the rejuvenation of our food system." That's a tall order for a goat cheese maker, but 25 years of cheesemaking show they're making important progress, one log of chevre at a time.
Posted in Farm Focus

Making Cheese a Pipe Dream at Pipe Dreams Fromage

Making Cheese a Pipe Dream at Pipe Dreams Fromage

It took visits to two continents to get Brad Parker into making goat cheese. During college, he worked in France's Loire Valley tending goats for ...
Posted in Farm Focus

A Utopian Creamery at Cobb Hill Cheese

A Utopian Creamery at Cobb Hill Cheese

Cobb Hill Cheese, the makers of Ascutney Mountain, is more than a creamery—it's an essential component of an intentional community in Hartland, Vermont, that was founded with the values of sustainability, collective governance, and "living lightly on the earth."
Posted in Farm Focus

"We Did it for the Grandchildren": A Generational Business at Goat Lady Dairy

"We Did it for the Grandchildren": A Generational Business at Goat Lady Dairy

If you're a fan of tart and lactic goat's milk cheese, this 29-year-old creamery should be on your radar.
Posted in Farm Focus

The Science of Jersey Cream at High Lawn Farm

The Science of Jersey Cream at High Lawn Farm

Have you ever seen cheese or butter described as being made with Jersey milk or cream, and wondered what the big deal is? Well, do we have a farm for you! High Lawn Farm is a century old, family owned Jersey cow dairy in the Berkshire Mountains, and they make some of the richest, most delicious butter around.
Posted in Farm Focus

The Art of Farmstead Goat Cheese at Blue Ledge Farm

The Art of Farmstead Goat Cheese at Blue Ledge Farm

When Hannah Sessions and her husband Greg Bernhardt saw the blue rock ledge that stretched across the property of their future Salisbury, Vermont, farm, they knew they had found a home for their plans to make farmstead goat cheese.
Posted in Farm Focus

At Meadow Creek Dairy, Diversity Isn't Just a Buzzword

At Meadow Creek Dairy, Diversity Isn't Just a Buzzword

If you haven't tried the Feete family's grass fed cheeses, it's time you did.
Posted in Farm Focus

The New Owner of Hidden Springs Creamery Has Big Plans for Sheep's Milk Cheese

The New Owner of Hidden Springs Creamery Has Big Plans for Sheep's Milk Cheese

Lifelong farmer Amy Forgues has always wanted to make farmstead cheese with her own milk. Now she's running one of the country's best sheep's milk creameries.
Posted in Farm Focus

Grey Barn & Farm Brings Farmstead Cheese to Martha's Vineyard

Grey Barn & Farm Brings Farmstead Cheese to Martha's Vineyard

"You have this intense seasonality," farm owner Eric Glasgow explains. "There's a lot of people here for a brief window. Our focus was, 'what can we do to preserve the bounty of the farm to make it available to seasonal visitors?' Cheese was the obvious answer to that."
Posted in Farm Focus

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