“…But it wasn’t until 10 years ago, at 21, that Carter pursued her love of cheese in earnest, going to work at Oak Grove, an organic dairy farm in Marshall, Va. “It changed my life,” Carter said. “Once you feel that love, you’re hooked.” After her cheesemaking apprenticeship at the farm, she left to familiarize herself with other cheeses around the world, taking a master cheese course at the Artisanal Cheese Center in New York while working at Arrowine as a cheesemonger. She later passed an exam to become Arlington’s first (and only) certified cheese professional.
Two years ago, Carter returned to Oak Grove, renting the creamery to create her own soft-ripened, lactic-style cheese, which Carter described as having a “really pretty acidity, but also that mushroomy quality that you get from a lot of brie styles. Little, round, pretty guy. It was beautiful.” Her first batch of cheese was approved for sale and won praise, but another production — the impending birth of Carter’s second child — put further batches on hold…”