Artisanal Cheese

Green Dirt Farm's Bossa cheese was recently featured on the vegetable menu at Per Se, Thomas Keller's upscale New York City restaurant. Keller is a phenomenal chef--his four cookbooks are works of art, and Per Se has three Michelin stars. So this is a feat, getting your cheese on the menu. It is like a stamp of approval from an internationally respected chef. So congratulations Green Dirt Farm! I recently visited the farm and saw the wonderful renovations they are doing on their cheese kitchen--it is incredible to me how much chemistry is involved in cheese making. The other thing I did there was tour the lambing rooms--at that point they had 150 lambs, and 10 were from that day--two were from the hour that I got there. Very cute, and also very well cared for. That is the thing I love about a place that is not a factory farm--the animals look happy. I left the farm with a good feeling. The hard thing is that they struggle to break even. The factory farm is the one that makes money. It is a sad thing, one that will hopefully reverse.