We make cheese seasonally, when the cows are grazing and the roads are free from ice. One might assume that we are idle once we stop making cheese, but no! I headed out to L.A. at the end of October and we were busy teaching and consulting, hither and yon, right up until we started making cheese again this May.
Hanging with the makers and the mongers at the counter culture event in LA
Talking cheese, milk, and throwing heifers with Chef Shannon Swindle and Alex Brown from Gourmet Imports
A visit to the Valley Milkhouse with Stef and Sue
Honored to have VT Herdsman and cornerstone featured in the Collective Creamery offerings
Urban Axes in Philadelphia... who knew?
Episode 283: Cornerstone Project with Sue Miller and Greg Blais (also check out episodes 191 & 251)
We stopped in to check on the last of the Parish Hill cheeses from our collaboration with Crown Finish Caves
We love this market... Saturdays all winter long.
Grading the 2015 VT Herdsman
Thanksgiving weekend! We have our lineup, plus we crack into the weirdos...
jack...
Put on by Agriservices, LLC, in New Holland PA. got caught up with our Cornerstone co-conspirators...
Spent the day with the New England Healthy Foods in Health Care folks, part of Health Care without Harm. Cool people who understand that food is medicine.
You can get a degree in fermentation at OSU! We jump at the chance to work with Dr. Goddik.
Pete did a abbreviated Reverse Engineering Session with the guild. Great speakers and presentations.
Our Emily left the village but stayed in cheese. As part of the QC team she arranged for Pete to do a Q&A session with the cheesemakers of Rogue.
Driving rain couldn't keep him from checking out every engraving.
they have lava tubes! not a joke.
Probably the best part of visiting Jon and Marcy...
Watch out Washington, these folks have fantastic milk.
Stretch...
Sweet goats, perfect tiny creamery and cave... ridiculously beautiful farm
at the Cyclorama, you should really go
FMA in the bay area.
Have I mentioned that cheese people are the best? Hilary and Jack make cheese, raise goats and pigs, help incubate small businesses, and are generally good folk. (hi phil...)
So relaxed, must be Sebastopol...
Sam has a new shop in downtown Healdsburg. As we suspected, our cheese pairs exceptionally well with Idlewild wines.
a stop at Cheese Plus on the Food Matters Again whirlwind tour. What Parish Hill cheese do you have, Waldemar?
Lymeswold, Bleu d'Auvergne, & Bloomy Lovely all made in the Advanced Session
Professorial?
Hands On cheesemaking classes in Westminster West, VT
Impromptu gathering of the Philadelphia cheese people (often mislabeled the #rennetroughriders)
means peonies...
means piglets...
These ladies and their young drink up untold gallons of whey each year. We raise them on our farm, in the woods. In addition to whey and grain, they get all the acorns they can find, and plenty of blemished tomatoes, apples and pumpkins from our farmer friends.
The Elm Lea Farm herd at the Putney School produces the excellent milk we turn into cheese
Future Heifer Handler