This year, at the annual conference of the Massachusetts chapter of the Northeast Organic Farming Association, I led a workshop about farmstead cheese production. I was a bit nervous before the workshop because I hadn’t prepared much and I was told to expect a large turnout. The first few participants who showed up were cheese makers …
Read more “Spreading the cheese love at the NOFA conference.”
The most important aspect to managing a dairy herd is deciding what kind of food to put in front of the cows. To me, the first and most important question is: what kind of diet will make the cows thrive? A second very important question is, what kind of diet will allow the cows to …
Do you know Madame Fromage? She keeps a cheese blog packed with stories, recipes, and eloquent ponderings on American Artisanal cheeses. She also makes frequent appearances on the DiBruno Brothers Blog. We were thrilled to have DiBruno Brothers start carrying our cheeses this year (thanks to cheesemonger/maker extraordinaire Paul Lawler. Her most recent post, Five Cheeses for the New Year included Maggies Reserve as a …
A blanket of deep white snow makes winter emotionally official. It is lovely and it is harsh. When the night temperatures dip down into the single digits and everything is covered in thick snow, some things change on the farm. Our cows are eating stored forage that we put up for them over the summer. …
Last weekend I had the pleasure of attending two busy farmers markets organized by Berkshire Grown. One was in Great Barrington and the other in Williamstown, they are part of a four-market series (2 before Thanksgiving and 2 before Christmas). These markets are busy with shoppers who are committed to buying local food and crafts …