The Magazine of Tasteful Living!
When I arrive at Sprout Creek Farm in New York’s Hudson Valley just outside of Poughkeepsie, it’s snowing for the first time this season. The grey sky blankets the farm’s rolling 200 acres with gentle white flurries. The last of fall’s vibrant foliage blazes from the trees. It’s gorgeous here.
As the great grandson of a Swiss-trained cheesemaker, Chris Roelli, co-owner and master cheesemaker at Roelli Cheese Haus, always wondered why his family’s company only produced English-style cheeses.
Shepherd’s Way Farm, a farmstead sheep dairy and creamery, conjures images of the ancient pastoral seasonal rhythm that has guided our collective agrarian history. Flocks of animals are grazing, moving from pasture to pasture, gathering sustenance and producing milk that would nourish the community in coming seasons.
Brian Civitello, Mystic Cheese’s founder and cheesemaker, was sitting in traffic watching trucks haul shipping containers down Interstate 95 when he had an epiphany. Shipping containers! The perfect modular, mobile infrastructure for making cheese.
For Andy Hatch, there is an image that sticks in his mind: Last spring, his wife, Caitlin, and their farming partner, Liana Mericka, cared for the nearly 200 calves born on Uplands’ farm in April and May, while simultaneously nurturing their own babies. Liana had her infant strapped on her
Nestled in the shadow of Mount Adams, about 20 miles north of the Columbia River, sits the tiny town of Trout Lake, WA, population 557. Here, Cascadia Creamery, is reviving a cheesemaking tradition that dates back 125 years. No doubt about it, this is rural country. The White Salmon River
Unless you’re a professional rally racer, the crushed gravel road leading to Capriole Goat Cheeses forces you to drive at about 10 mph. The unusually harsh winter of 2014 pocked the soft road with holes, which are now brimming with grey water from recent rains. A dense stand of trees
