Laura Downey from Fairfiled got to spend a day making cheese at Cato Corner. She’s posted a great write-up of her adventure; excerpt below.
If you missed my post about my trip to Sartori a couple of weeks ago to do a cheese make, PLEASE CLICK HERE, thanks! You’ll get to see me modelling a swanky hair net.
Laura writes, “…Last week I finally got to do something I have wanted to do since we opened the shop in 2009. I spent the day with one of my favorite cheesemakers, Mark Gillman of Cato Corner Farm making cheese. We have carried Mark’s beautiful, delicious cheese since we opened our doors. He creates his cheese on his family farm in Colchester Connecticut from the milk of his small herd of Jersey cows. They milk just about forty five cows and turn the rich, pure raw milk into some of the country’s best farmstead cheeses. When Mark extended the invitation I took advantage and cleared my schedule. Ever since I started on my new career in cheese I have done everything BUT actually make cheese. While studying for the Certified Cheese Professional Exam I focused a lot on the process and the factors that produce great cheese, I read as much as I could find to understand and fill in where I thought my knowledge was weak. My day with Mark brought it all to life and I could have saved myself a lot of reading had I visited sooner…”