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Farmer finds you really can go home again – and make cheese

While working to make and age 50 pounds of cheese a week in their “cheese cave” (created from Aaron’s mother’s root cellar) Aaron stays busy helping with barn chores and enhancing their homemade cheese-making infrastructure. The cheese cave varies in temperature throughout the year, so Aaron and Cal adjust their recipes to the climate, making different cheeses during various seasons: Snovolone (a Provolone style), Dream Street (a Gouda style), Tiara (a young Asiago), Fetish (a natural rind Feta) and Tamu Aana (a farmstead-style cheese that means “very sweet” in Swahili).

At Jonathan’s suggestion, Aaron purchased a former Gaddabout Bus (previously used for helping older folks get to medical appointments, for example) to solve the logistical problem of transporting milk to the cheese-making facility (in his parents’ basement). Now they are able to make the cheese in their retrofitted bus and drive the cheese wheels down to the cheese cave (in his parents’ root cellar). In the cheese cave, the cheeses get turned and cleaned weekly as they age.

So far, Aaron reports it has been satisfying to sell Snow Farm Creamery Cheese locally at the Caroline Farmers’ Market, the Brookton Market, Six Mile Creek Winery and through Bob Tuori’s CSA. Aaron believes we each have the ability to do beautiful things and he feels blessed by the legacy of his parents and ancestors. He is grateful for “two great brothers” and the opportunity to live on this beautiful land in Caroline. He admires his home community’s interest in change and wants to join in the movement to bring back local trades and pastimes to the Caroline community. When asked who else he meets who is interested in “building community”? Aaron answers: “Everyone.”

 

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