Not an easy sport. Not for the easily discouraged. Not for the weak. Cheesemaking is a physical and metaling demanding job. One mistake and instead of a bloomy rind you have something that is definitely NOT a bloomy rind cheese.
How did it all begin?
We began making cheese in the spring of 2011. Molly Glasgow had been to cheese making school up in Vermont at The Vermont Institute for Artisinal Cheese (VIAC). She came home and as she was running the creamery busy bottling milk and learning the ropes of running a Grade A licensed certified organic farm, dairy and creamery she was making cheese. She would make cheese in the creamery and age it in her basement. It was an interesting time and she realized she was not a keeper of the cheese.
How did we find her?
By a stroke of luck through the clouds appeared Jacqueline Foster who became our cheese maker. Cheesemaking takes and intuitive knowledge of milk and time and cultures. The patience and understanding of cheesemaking is much like being a mother. You caress, you protect, you help mature and when you think it is ready you send it off into the world knowing it will shine. Its early morning hours before the sun rises and late evenings washing the dishes and making sure everything is ready for the next day. And the joy of a cheese maker is the smile on the customers face that says thank you, it was amazing. It is a labor of love.