Not an easy sport. Not for the easily discouraged. Not for the weak. Cheesemaking is a physically and mentally 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, one of the owners of The Grey Barn, went to cheese making school up in Vermont at The Vermont Institute for Artisinal Cheese (VIAC). When she came home and was running the creamery - busy bottling milk, learning the ropes of running a certified organic dairy and making cheese she realized she needed an expert. It was an interesting time but she realized she was not a keeper of the cheese.
For the love of cheese
Cheesemaking takes an intuitive knowledge of milk and time. The patience and understanding of cheesemaking is much like being a mother. You caress it, you protect it, you help it mature and when you think it is ready you send it off into the world knowing it will shine. You get up in the early morning hours before the sun rises and stay up late into the evenings washing the dishes and making sure everything is ready for the next day. The real 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. And thanks to Joe we have someone who is just that - patience and kind.