What an incredible few years this has been, and what an education! In the summer of 2011 I offered my assistance and services for perhaps a year, just enough to get a goat farm into existence and to make the first batch of cheeses. That then bloomed into 18 months (a tad more realistic) and then to over two years.
My mandate is coming to an end. I am ready to pursue new projects. But wow, looking back, I get frissons all over from all that we’ve accomplished, all that I’ve been able to contribute, and all that I now hold in me as knowledge and profound, deeply lived learning.
Back in October 2011 I was asked to design a creamery. And so, with the assistance of my colleagues I did. That original design was offered to the architects that winter, and they took it and ran with it. Throughout the design and construction process I was kept in the loop, tweaking flow, materials, equipment, and interior climate conditions. My job was to assure the organization of the cheese processing – from milking parlor onward – and convey what I was learning in France from my farmstead cheese technicians to the architects, who then communicated to the local engineering firm, who then translated this information into plans.
When I arrived on site July 2012, the ground had just been broken for the creamery’s construction. The farm had 13 goats in milk, and a dozen doe kids from that year’s kidding. We were in discussion with the Ag inspector for our future licenses, but also to be sure our buildings were in keeping with the Pasteurized Milk Ordinance and all state and federal laws concerning a dairy operation.
When not on the computer, the phone, or playing with milk, I investigated our local market(s), to see how we would fit as a new presence in the local community. Experimenting with the milk of those first goats I visited restaurants and shops, and dropped off samples. I chatted with the local chefs, interested in what they would like to see from a local goat cheese maker. Going further, I visited cheese cases, ordered cheese from colleagues by mail, and checked out labels, pricing, and styles of cheese available. I went wine tasting and checked out what was offered to nibble alongside. I ordered books and magazines and started establishing a farm library on goats, goat care, goat buildings, goat cheese, dairy, farm management, organic gardening, organic animal husbandry… etc.,
With the first herdsmen on hand, and those who’ve been hired since, I’ve discussed and taught goat care, shared techniques, preferences, and rhythms from my Provence colleagues. Adapting my knowledge from France to the US, I spent time questioning feed mills, looking at goat rations – those readily available, and those that might be custom-made. I sought out possible collaborators, questioned MOSA (the official Organic listings), and started making a list of all the possible sources for minerals, goat care needs, medical needs, equipment, etc., Coming from France, and entering a new business for all involved in our farm, building this list of vendors and resources has been an ongoing project.
We passed the winter, and entered kidding season with Claudine from Provence at our side. While our four herdsmen took turns spending the night at the farm, baby monitors by their beds, Claudine and I would be back at my house, feeding my own children and putting them to bed, and remaining on call. I believe I timed it, from the moment I got a call (be it at 2AM, 4AM or Midnight) it took Claudine and I but 7 minutes to leap out of bed, pull on snow pants over our jammies and dash over to the farm to help guide, teach and manage the kiddings.
April 2013 the creamery was given its official license to sell cheese. And so, out to the markets, out to the restaurants, over to the various shops. What joy to start getting our cheeses into the mouths and onto the tables of so many eager and pleased clients and colleagues. The spring flowed quickly into the summer, and to my second American Cheese Conference – this time as a cheese maker, not just a hopeful one. And our first award!!!
It’s been a rocket ship of a ride. So much to learn, so many hurdles to leap, our share of glitches and worries, And yet, each time something goes off or akilter, it is a chance to acquire knowledge. Each strange batch of cheese, funky curd and other is to be analyzed and picked apart. And in so doing, another step in the process is better understood.
As I look towards the future, I’m continuing to hone my craft. At this very moment I am in France studying Cheese Affinage with the Academie Opus Caseus at Mons Fromager outside of Lyon. Cave design, care for cheeses, sensory analysis, and more – skills that require years of study and use to master, skills that work alongside the cheese make to create truly good cheese — I am passionately going deeper into this world of lactic fermentation.
With a bit more time on my hands, I will return to France this winter for the months of January and February and dig back into my roots there offering culinary courses and tours with truffle hunts, making foie gras & visiting and wine-tasting at Châteauneuf-du-Pape… many of my former haunts and favored activities. If you’d like to join me or know a friend who would, the details are on my web site : Cuisineprovencale.com.
This is a work in progress… (as is much of life, n’est-ce pas?)