Richard with Tiger (just a puppy) 25 years ago, he decided to take a job with a 2 year contract in Venezuela and he’s been there ever since. A few months ago, Richard Horton wrote to us with a question about his home cheese making. He mentioned that he was using water buffalo milk, so I asked him for more information. It turned out
Richard Odman and Rachel Onuf giving out samples of cheese Northfield Mount Hermon School in Gill, Massachusetts This past January, I attended a small cheese tasting event at a local church. When I realized that the delicious cheese I was eating was made at the NMH school, (www.nmhschool.org) I asked Richard Odman, the farm manager, about his operation. He quickly diverted all credit to Rachel
They are in their 80’s and still making artisan cheese! Joaquin Avellan and his wife, Carmen Isabel Rangel Finca el Susurro de San Benito in Baranitas, Venezuela, is both an organic dairy farm making artisan cheeses and a resort for those who are 55 and older. The artisan cheese business is called IRCOLAC (Place of Light). The resort is
Just Beginning Their Cheese Making Adventure Pam and Ray Robinson are the fourth generation of Robinsons to work their farm. Ray grew up there. Nestled in the hills of central Massachusetts, it’s a lovely place to visit, even on a muddy winter day. The make room, aging rooms and packing room are in this side of the barn. Inside the door there is
T’was the Night Before a Snow Storm By Sheri Palko T’was the night before a snow storm, when all through the farm Not a creature was stirring in pasture or barn. The stock tanks were full and de-icers in place, And extra buckets were filled to the brim, just in case. The sheep they were nestled out under the trees, With visions of alfalfa
Ricki, Diane and Sarah ( Diane’s niece) The Smallest Licensed Dairy in Vermont! Ricki first met Diane Wyatt at the Hanover Farmer’s Market in Hanover, New Hampshire a few months ago. Diane told her she has made almost every cheese in Ricki’s book, “Home Cheese Making.” Diane and Ricki talked cheese for awhile and Ricki decided Diane was one of the nicest folks she had
Kathy Landers She’s Making Over 15 Varieties of Farmstead Goat Cheese! Kathy Landers has raised every single one of her 100 goats, maintaining what is called a “closed herd” of registered American Alpines. From them she gets about 130 gallons of milk a day. With this milk she makes hard and soft cheeses, including Chevre, Swiss, Brie, Camembert, Mozzarella, Feta, Gouda, and Cheddar.
Making Farmstead Baby Swiss, Fiddlehead Tommes and Jacks Stan Richmond sat behind a desk for most of his working life. But when he was 53, five years ago, he made a big change. He came to Boggy Meadow Farm to be a cheesemaker and he hasn’t taken a seat since then. As most of you know, making cheese commercially is hard, physically demanding work. Stan