The cows on our farm produce the loveliest fresh, certified organic, pasture-fed milk. In the weee small hours of the morning the crew in creamery place the milk from our cows into the cheese vat and the magic begins. We create 3 farmstead cheeses here on our farm. They are created in the creamery and then moved to the caves where we pamper them and care for them before they head out to you to enjoy. We love them and I know you will too.
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. I, Molly, 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 I came home and was running the creamery (in those days I was bottling milk, learning the ropes of running a certified organic dairy and making cheese) I realized that I needed an expert. It was an interesting time but I realized I 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.