WEBVTT 00:03.436 --> 00:05.805 align:left position:20%,start line:83% size:70% >>Our guest today says the language of food 00:05.805 --> 00:08.141 align:left position:10%,start line:89% size:80% and farming is like no other. 00:08.141 --> 00:10.944 align:left position:20%,start line:83% size:70% With almost a decade of experience raising goats 00:10.944 --> 00:12.312 align:left position:20%,start line:89% size:70% and making cheese, 00:12.312 --> 00:15.348 align:left position:10%,start line:5% size:80% Gail Hobbs- Page is passionate about a livelihood 00:15.348 --> 00:19.719 align:left position:10%,start line:5% size:80% she describes as art, craft, animal and science. 00:19.719 --> 00:22.655 align:left position:20%,start line:83% size:70% Join us today as we visit Caromont Farm. 00:22.655 --> 00:23.490 align:left position:40%,start line:89% size:50% Come on! 00:25.859 --> 00:29.362 align:left position:10%,start line:83% size:80% So Gail, what inspired you to start raising goats 00:29.362 --> 00:31.631 align:left position:20%,start line:89% size:70% and making cheese? 00:31.631 --> 00:33.767 align:left position:20%,start line:83% size:70% >>I was a farm kid from North Carolina. 00:33.767 --> 00:36.603 align:left position:10%,start line:83% size:80% I had goats growing up, had a great career in food 00:36.603 --> 00:38.104 align:left position:20%,start line:89% size:70% and I always told myself 00:38.104 --> 00:41.408 align:left position:10%,start line:5% size:80% if I ever got to a place in my life when I was ready 00:41.408 --> 00:42.809 align:left position:10%,start line:5% size:80% I would have goats again. 00:42.809 --> 00:43.977 align:left position:30%,start line:89% size:60% But ah... 00:43.977 --> 00:44.911 align:left position:20%,start line:89% size:70% >>And here you go. 00:44.911 --> 00:45.879 align:left position:30%,start line:89% size:60% >>And here I am. 00:45.879 --> 00:48.481 align:left position:10%,start line:89% size:80% >>So, how may goats do you have? 00:48.481 --> 00:50.850 align:left position:20%,start line:83% size:70% >>I have a milking herd of ninety. 00:50.850 --> 00:51.851 align:left position:30%,start line:89% size:60% >>Ninety. 00:51.851 --> 00:54.054 align:left position:10%,start line:89% size:80% >>Yes. Started out with thirteen 00:54.054 --> 00:55.889 align:left position:10%,start line:89% size:80% so you see how things happen. 00:55.889 --> 00:57.390 align:left position:30%,start line:89% size:60% >>Oh my gosh. 00:57.390 --> 01:00.660 align:left position:10%,start line:83% size:80% Okay, so for the milking process, how does that work? 01:00.660 --> 01:02.729 align:left position:20%,start line:83% size:70% How many goats are milked at a time? 01:02.729 --> 01:05.465 align:left position:20%,start line:83% size:70% >>Well we milk at six in the morning 01:05.465 --> 01:06.833 align:left position:10%,start line:89% size:80% and at six in the evening 01:06.833 --> 01:08.735 align:left position:10%,start line:89% size:80% and we milk twelve at a time 01:08.735 --> 01:10.837 align:left position:20%,start line:83% size:70% and we have what they call a milk pipeline 01:10.837 --> 01:13.006 align:left position:20%,start line:83% size:70% so everything's done mechanically. 01:13.006 --> 01:18.011 align:left position:10%,start line:83% size:80% >>And, it's important to keep that area clean and calm, 01:18.611 --> 01:19.813 align:left position:30%,start line:89% size:60% explain why. 01:19.813 --> 01:20.747 align:left position:20%,start line:83% size:70% >>That's the biggest thing that we've learned 01:20.747 --> 01:22.415 align:left position:10%,start line:89% size:80% is keeping everything calm 01:22.415 --> 01:25.885 align:left position:20%,start line:83% size:70% because we want as much milk as they'll give. 01:25.885 --> 01:27.020 align:left position:40%,start line:89% size:50% >>Right. 01:27.020 --> 01:28.221 align:left position:20%,start line:83% size:70% >>And so, if they're stressed out 01:28.221 --> 01:29.823 align:left position:20%,start line:83% size:70% and if they're worried about their babies 01:29.823 --> 01:33.626 align:left position:10%,start line:83% size:80% or any of that stuff then they won't give it to us. 01:33.626 --> 01:35.161 align:left position:40%,start line:89% size:50% >>Right. 01:35.161 --> 01:37.597 align:left position:10%,start line:83% size:80% >>And so we just try to keep it very, very stress- less. 01:37.597 --> 01:42.235 align:left position:20%,start line:83% size:70% >>So how long is a goat able to produce milk 01:42.235 --> 01:43.937 align:left position:20%,start line:89% size:70% for making cheese? 01:43.937 --> 01:48.108 align:left position:20%,start line:83% size:70% >>We like to get six or seven lactations; 01:48.108 --> 01:50.510 align:left position:10%,start line:83% size:80% that's the period of time that they actually give milk. 01:50.510 --> 01:51.811 align:left position:10%,start line:89% size:80% >>Is that seasons? Years? 01:51.811 --> 01:53.213 align:left position:30%,start line:89% size:60% >>Seven seasons. 01:53.213 --> 01:54.180 align:left position:30%,start line:89% size:60% >>Seven seasons. 01:54.180 --> 01:55.682 align:left position:10%,start line:89% size:80% >>With that said I have some 01:55.682 --> 01:59.719 align:left position:10%,start line:83% size:80% that are on their twelfth, thirteenth lactation. 01:59.719 --> 02:00.987 align:left position:40%,start line:89% size:50% So... 02:00.987 --> 02:02.155 align:left position:20%,start line:89% size:70% >>That's fantastic. 02:02.155 --> 02:03.656 align:left position:20%,start line:83% size:70% >>But you always want to have a clean, 02:03.656 --> 02:07.127 align:left position:10%,start line:83% size:80% a new source of genetics, and younger does coming online. 02:07.127 --> 02:09.429 align:left position:20%,start line:83% size:70% >>So what happens with the goats though 02:09.429 --> 02:11.164 align:left position:10%,start line:89% size:80% once they can't make cheese? 02:11.164 --> 02:12.532 align:left position:20%,start line:89% size:70% >>Oh, we retire them. 02:12.532 --> 02:16.236 align:left position:20%,start line:83% size:70% they get to watch their stories and eat. 02:16.236 --> 02:19.139 align:left position:10%,start line:83% size:80% >>Well and these guys, these girls are so friendly. 02:19.139 --> 02:20.640 align:left position:10%,start line:89% size:80% So, why are they so friendly? 02:20.640 --> 02:24.644 align:left position:10%,start line:83% size:80% >>Well we bottle raise all of our goats meaning that... 02:24.644 --> 02:27.814 align:left position:20%,start line:89% size:70% >>(Terri laughs) Hello. 02:27.814 --> 02:29.582 align:left position:20%,start line:83% size:70% >>Hello. I have to be part of this. 02:30.450 --> 02:31.384 align:left position:20%,start line:89% size:70% >>We bottle raise them. 02:31.384 --> 02:33.052 align:left position:10%,start line:89% size:80% We take them in 24 hours, 02:33.052 --> 02:36.656 align:left position:20%,start line:83% size:70% we take them and feed them cows milk actually. 02:36.656 --> 02:38.057 align:left position:20%,start line:89% size:70% >>Oh wow. Oh wow. 02:38.057 --> 02:39.526 align:left position:10%,start line:89% size:80% Because you have to do that 02:39.526 --> 02:42.529 align:left position:10%,start line:83% size:80% because otherwise they won't produce... anymore, 02:42.529 --> 02:43.463 align:left position:20%,start line:89% size:70% the milk will be gone. 02:43.463 --> 02:44.998 align:left position:10%,start line:89% size:80% >>The babies drink all the milk 02:44.998 --> 02:46.833 align:left position:20%,start line:83% size:70% and then we won't have any for cheese. 02:48.401 --> 02:50.203 align:left position:20%,start line:83% size:70% In the early days we used to do all of this 02:50.203 --> 02:51.738 align:left position:10%,start line:89% size:80% with five- gallon buckets 02:51.738 --> 02:54.941 align:left position:10%,start line:83% size:80% and we would have to schlep them in and pour them over 02:54.941 --> 02:57.277 align:left position:20%,start line:83% size:70% and so you can see this is a lot quicker. 02:58.945 --> 03:01.481 align:left position:10%,start line:83% size:80% >>Okay, Gail, before we talk about making cheese, 03:01.481 --> 03:05.251 align:left position:10%,start line:83% size:80% let's talk about our super- fashionable outfits here 03:05.251 --> 03:06.886 align:left position:10%,start line:89% size:80% and the importance of them. 03:07.754 --> 03:09.556 align:left position:10%,start line:5% size:80% >>This is a controlled room, 03:09.556 --> 03:12.759 align:left position:10%,start line:5% size:80% everything has to be controlled that it comes to this room. 03:12.759 --> 03:14.928 align:left position:10%,start line:83% size:80% This is the most important room in the plant. 03:14.928 --> 03:18.531 align:left position:20%,start line:83% size:70% >>Okay, so now, let's talk about cheese making 03:18.531 --> 03:20.233 align:left position:20%,start line:89% size:70% from start to finish. 03:20.233 --> 03:23.303 align:left position:10%,start line:89% size:80% >>Okay, well we go by this. 03:23.303 --> 03:24.571 align:left position:20%,start line:89% size:70% >>And that is a...? 03:24.571 --> 03:27.073 align:left position:20%,start line:83% size:70% >>This is our brain This is our brain on cheese. 03:27.073 --> 03:29.108 align:left position:10%,start line:89% size:80% >>(Terri laughs). That's great. 03:29.108 --> 03:31.177 align:left position:20%,start line:83% size:70% >>It has all the data that we need. 03:31.177 --> 03:34.948 align:left position:10%,start line:83% size:80% It's organized in a way that will minimize mistakes, 03:34.948 --> 03:37.050 align:left position:30%,start line:89% size:60% maximize safety. 03:37.050 --> 03:42.055 align:left position:10%,start line:83% size:80% You'll notice that there definite cheese making steps, 03:43.489 --> 03:46.926 align:left position:10%,start line:83% size:80% the pump over of the milk, the arrival of the milk, 03:46.926 --> 03:50.263 align:left position:10%,start line:83% size:80% the culturing of the milk, the taking pH of the milk. 03:50.263 --> 03:52.332 align:left position:20%,start line:83% size:70% >>So what's, explain the importance of the pH, 03:52.332 --> 03:53.766 align:left position:10%,start line:89% size:80% taking the pH of the milk. 03:53.766 --> 03:57.604 align:left position:10%,start line:83% size:80% >>Well, essentially what we're doing a base pH reading, 03:57.604 --> 04:02.275 align:left position:10%,start line:83% size:80% acidity, pH is acidity and we will take a reading 04:02.275 --> 04:05.378 align:left position:20%,start line:83% size:70% at the beginning we know that our milk is at 6.8 04:05.378 --> 04:10.383 align:left position:10%,start line:83% size:80% and we're going to carefully channel this milk down to 6.4. 04:11.684 --> 04:14.520 align:left position:20%,start line:83% size:70% At that point we're going to add the rennet. 04:14.520 --> 04:16.022 align:left position:20%,start line:89% size:70% And what that does 04:16.022 --> 04:18.491 align:left position:20%,start line:83% size:70% is that's when it starts forming the curd, 04:18.491 --> 04:23.162 align:left position:10%,start line:83% size:80% the infamous, proverbial curds and then the cutting. 04:23.162 --> 04:25.698 align:left position:20%,start line:83% size:70% And that's gonna release the whey from the milk 04:25.698 --> 04:28.968 align:left position:10%,start line:83% size:80% and the stirring is going to create the texture. 04:28.968 --> 04:33.339 align:left position:10%,start line:83% size:80% So as long as we follow these steps on our make sheet 04:34.741 --> 04:39.579 align:left position:10%,start line:83% size:80% then we basically guide the milk to the end process. 04:40.980 --> 04:43.283 align:left position:10%,start line:83% size:80% >>And so what is the most important step, would you say? 04:43.283 --> 04:44.984 align:left position:20%,start line:89% size:70% You pump the milk in, 04:44.984 --> 04:47.920 align:left position:20%,start line:83% size:70% what is really the most important part of it? 04:47.920 --> 04:49.689 align:left position:20%,start line:83% size:70% Or are they all equally important? 04:49.689 --> 04:54.260 align:left position:10%,start line:5% size:80% >>Well, it's like a domino effect they all you know, 04:54.260 --> 04:57.330 align:left position:10%,start line:5% size:80% when one thing goes wrong then the next step is wrong, 04:57.330 --> 05:00.199 align:left position:10%,start line:83% size:80% so they're all really mutually dependent on each other 05:00.199 --> 05:02.635 align:left position:20%,start line:83% size:70% >>And you taste the milk regularly, don't you? 05:02.635 --> 05:04.170 align:left position:20%,start line:89% size:70% >>Oh, absolutely. 05:04.170 --> 05:08.574 align:left position:10%,start line:83% size:80% You know this is craft and observing your ingredients 05:08.574 --> 05:11.778 align:left position:10%,start line:83% size:80% because if something's off you need to know it sooner 05:11.778 --> 05:13.112 align:left position:20%,start line:89% size:70% rather than later. 05:13.112 --> 05:15.048 align:left position:20%,start line:83% size:70% >>And what do you do if your milk tastes, 05:15.048 --> 05:16.582 align:left position:20%,start line:89% size:70% give me an example. 05:16.582 --> 05:19.385 align:left position:10%,start line:83% size:80% >>Well, we started milking this year a little early. 05:19.385 --> 05:20.653 align:left position:20%,start line:89% size:70% We started in January. 05:20.653 --> 05:23.022 align:left position:20%,start line:89% size:70% And it was quite cold. 05:23.022 --> 05:24.924 align:left position:10%,start line:89% size:80% The goats were not on grass yet. 05:26.326 --> 05:28.828 align:left position:20%,start line:89% size:70% They were getting hay 05:28.828 --> 05:33.032 align:left position:20%,start line:83% size:70% that's not as vibrant as local, fresh hay. 05:33.032 --> 05:34.434 align:left position:20%,start line:89% size:70% And I felt that the milk 05:34.434 --> 05:37.403 align:left position:10%,start line:83% size:80% tasted a little vegetable and astringent. 05:37.403 --> 05:40.073 align:left position:20%,start line:83% size:70% You know just didn't have a full sweet flavor 05:40.073 --> 05:41.507 align:left position:10%,start line:89% size:80% that I like for my cheeses. 05:41.507 --> 05:44.944 align:left position:20%,start line:83% size:70% And so we added some sweet feed to their diet 05:44.944 --> 05:46.913 align:left position:10%,start line:83% size:80% and the milk started tasting a little rounder, 05:46.913 --> 05:47.847 align:left position:20%,start line:89% size:70% a little smoother. 05:47.847 --> 05:49.315 align:left position:10%,start line:89% size:80% So that's an example of that. 05:49.315 --> 05:51.284 align:left position:10%,start line:89% size:80% It's just really knowing, 05:51.284 --> 05:54.287 align:left position:20%,start line:83% size:70% seasonally how your milk is gonna taste. 05:54.287 --> 05:56.089 align:left position:20%,start line:83% size:70% >>Right and you take the temperature. 05:56.089 --> 05:57.857 align:left position:20%,start line:83% size:70% What is that, what is that about? 05:57.857 --> 06:02.328 align:left position:10%,start line:83% size:80% >>The culture develops flavor at 25 degrees celsius. 06:02.328 --> 06:03.329 align:left position:20%,start line:89% size:70% That's our target. 06:03.329 --> 06:05.598 align:left position:20%,start line:89% size:70% And that's very cool. 06:05.598 --> 06:08.301 align:left position:20%,start line:83% size:70% If it gets too hot the culture works too fast. 06:08.301 --> 06:09.235 align:left position:30%,start line:89% size:60% >>Oh, okay. 06:09.235 --> 06:10.670 align:left position:10%,start line:89% size:80% >>If the culture works too fast 06:10.670 --> 06:14.207 align:left position:10%,start line:83% size:80% then you're really not getting the ultimate flavor 06:14.207 --> 06:15.975 align:left position:10%,start line:89% size:80% that you want in a cheese. 06:15.975 --> 06:19.011 align:left position:10%,start line:83% size:80% And so why go to all this work if you're gonna rush things? 06:19.011 --> 06:22.181 align:left position:10%,start line:83% size:80% >>Right. What kind of cheese are you making in here today? 06:22.181 --> 06:25.752 align:left position:20%,start line:83% size:70% >>Well, this is going to be Esmontonian. 06:25.752 --> 06:29.155 align:left position:20%,start line:83% size:70% It's our American Cheese Society award winner 06:29.155 --> 06:32.458 align:left position:10%,start line:89% size:80% and we're quite proud of it. 06:32.458 --> 06:34.060 align:left position:10%,start line:89% size:80% It's a raw milk cheese meaning 06:34.060 --> 06:38.297 align:left position:20%,start line:83% size:70% that we don't heat treat the milk in any way. 06:38.297 --> 06:42.902 align:left position:10%,start line:83% size:80% It's got a long way to go before it's Esmontonian. 06:42.902 --> 06:45.772 align:left position:20%,start line:83% size:70% It ages for a minimum of sixty days... 06:45.772 --> 06:47.273 align:left position:40%,start line:89% size:50% >>Okay. 06:47.273 --> 06:50.243 align:left position:10%,start line:83% size:80% >>In a controlled humidity temperature environment. 06:50.243 --> 06:54.213 align:left position:20%,start line:83% size:70% It's really at its peak at 90 to 120 days 06:54.213 --> 06:56.749 align:left position:30%,start line:83% size:60% so you see we're talking process. 06:56.749 --> 06:59.318 align:left position:20%,start line:83% size:70% What we do here is really the blueprint 06:59.318 --> 07:02.588 align:left position:20%,start line:83% size:70% for how this cheese is gonna taste 120 days 07:02.588 --> 07:04.090 align:left position:30%,start line:89% size:60% down the road. 07:04.090 --> 07:07.427 align:left position:10%,start line:5% size:80% >>So this process here is called agitating, right? 07:07.427 --> 07:08.361 align:left position:40%,start line:5% size:50% >>Yeah. 07:08.361 --> 07:09.662 align:left position:10%,start line:5% size:80% >>So we're hanging out... 07:09.662 --> 07:11.297 align:left position:20%,start line:5% size:70% >>Having a chat... 07:11.297 --> 07:12.498 align:left position:20%,start line:5% size:70% >>Peaceful and nice. 07:12.498 --> 07:14.801 align:left position:20%,start line:5% size:70% >>People think you have a dream job, right? 07:16.002 --> 07:18.271 align:left position:20%,start line:83% size:70% >>A lot of times I say my dream job, 07:18.271 --> 07:22.475 align:left position:10%,start line:83% size:80% sometimes my nightmare but, because it is a job. 07:22.475 --> 07:24.010 align:left position:20%,start line:89% size:70% We do have to make money 07:24.010 --> 07:28.014 align:left position:10%,start line:83% size:80% and if it were just about hanging out with the goats 07:28.014 --> 07:29.882 align:left position:10%,start line:89% size:80% and living the farm life; 07:29.882 --> 07:31.617 align:left position:20%,start line:83% size:70% it's all great, don't get me wrong 07:31.617 --> 07:33.920 align:left position:20%,start line:83% size:70% but there are days when things don't go right. 07:33.920 --> 07:35.922 align:left position:20%,start line:83% size:70% You know, deliveries don't get done 07:35.922 --> 07:39.926 align:left position:20%,start line:83% size:70% or chefs send you their order twenty minutes 07:39.926 --> 07:42.061 align:left position:10%,start line:89% size:80% before you leave the farm 07:42.061 --> 07:45.431 align:left position:10%,start line:89% size:80% or a delivery in DC goes wrong 07:45.431 --> 07:48.968 align:left position:10%,start line:83% size:80% and there are twenty people wanting to know why 07:48.968 --> 07:50.203 align:left position:10%,start line:89% size:80% and it's out of your hands. 07:50.203 --> 07:53.639 align:left position:20%,start line:83% size:70% So, yes, it's a great job but it's a job. 07:53.639 --> 07:56.008 align:left position:20%,start line:83% size:70% >>Right. Okay, and you make other cheeses. 07:56.008 --> 07:57.844 align:left position:20%,start line:83% size:70% Name the other cheeses that you make. 07:57.844 --> 08:00.112 align:left position:20%,start line:83% size:70% >>Well, we make one cow's milk cheese 08:00.112 --> 08:02.081 align:left position:10%,start line:89% size:80% from the Silky Cow Farm milk. 08:02.081 --> 08:03.483 align:left position:20%,start line:89% size:70% We call it Red Row. 08:03.483 --> 08:06.352 align:left position:20%,start line:83% size:70% We wash that cheese in hard apple cider 08:06.352 --> 08:08.221 align:left position:10%,start line:89% size:80% from Albemarle Cider Works. 08:08.221 --> 08:11.190 align:left position:10%,start line:89% size:80% It's our little study in Terroir 08:11.190 --> 08:13.059 align:left position:10%,start line:89% size:80% and we talk a lot about that 08:13.059 --> 08:16.629 align:left position:20%,start line:83% size:70% but it's the only cow's milk cheese that we do 08:16.629 --> 08:19.899 align:left position:20%,start line:83% size:70% because we really wanna perfect it, so... 08:19.899 --> 08:22.835 align:left position:10%,start line:83% size:80% >>Right and you also, it helps to keep you season, 08:22.835 --> 08:24.604 align:left position:20%,start line:83% size:70% so all year long you can make cheese 08:24.604 --> 08:26.339 align:left position:10%,start line:89% size:80% because you have goat, right? 08:26.339 --> 08:28.174 align:left position:10%,start line:89% size:80% >>Goat milk at certain times, 08:28.174 --> 08:29.675 align:left position:20%,start line:83% size:70% you have cow's milk at certain times. 08:29.675 --> 08:31.611 align:left position:10%,start line:83% size:80% >>One of the things I think that people don't really know 08:31.611 --> 08:33.579 align:left position:20%,start line:83% size:70% is that goats don't really like to give milk 08:33.579 --> 08:34.547 align:left position:20%,start line:89% size:70% in the wintertime. 08:34.547 --> 08:36.716 align:left position:10%,start line:89% size:80% And so they really cut back. 08:36.716 --> 08:40.152 align:left position:20%,start line:83% size:70% The components in their milk change a lot, 08:40.152 --> 08:42.822 align:left position:20%,start line:83% size:70% it gets, you know, they are seasonal breeders 08:42.822 --> 08:44.257 align:left position:10%,start line:89% size:80% and so they want to be bred 08:44.257 --> 08:45.958 align:left position:20%,start line:83% size:70% and they don't want to be milking. 08:45.958 --> 08:47.393 align:left position:40%,start line:89% size:50% >>Right. 08:47.393 --> 08:50.496 align:left position:10%,start line:83% size:80% >>And so we make fresh chevre up until December 31, 08:50.496 --> 08:51.731 align:left position:20%,start line:89% size:70% which is good you know. 08:51.731 --> 08:53.766 align:left position:20%,start line:83% size:70% It gives us all a chance to take a break 08:53.766 --> 08:55.835 align:left position:10%,start line:89% size:80% and get our wits about... 08:55.835 --> 08:57.203 align:left position:10%,start line:83% size:80% >>Yeah, it gives you a little window of down time 08:57.203 --> 08:59.138 align:left position:10%,start line:89% size:80% before you kick in again. 08:59.138 --> 09:02.341 align:left position:20%,start line:83% size:70% >>So, Cheeses are suited to different seasons. 09:02.341 --> 09:04.977 align:left position:10%,start line:83% size:80% There's nothing like fresh chevre in the spring. 09:04.977 --> 09:07.813 align:left position:10%,start line:83% size:80% It's perfect with the foods we crave that time of year. 09:07.813 --> 09:10.883 align:left position:20%,start line:83% size:70% Asparagus, mushrooms, softshell crabs. 09:10.883 --> 09:12.385 align:left position:20%,start line:89% size:70% You know early spring. 09:12.385 --> 09:15.021 align:left position:10%,start line:83% size:80% So as we get into the summer we take most of that milk 09:15.021 --> 09:16.689 align:left position:10%,start line:89% size:80% and we turn it into Esmontonian. 09:16.689 --> 09:18.691 align:left position:20%,start line:83% size:70% We'll have a little bit left over, 09:18.691 --> 09:22.495 align:left position:10%,start line:83% size:80% so then we just take a short time, a seasonal release. 09:22.495 --> 09:24.931 align:left position:20%,start line:83% size:70% In the wintertime, it's a cow's milk cheese. 09:24.931 --> 09:28.067 align:left position:20%,start line:83% size:70% In the summertime, it's a goat's milk cheese. 09:28.067 --> 09:29.869 align:left position:10%,start line:89% size:80% And this one is Alberine Ash, 09:29.869 --> 09:33.072 align:left position:10%,start line:83% size:80% which is the little paving stone with the ash in the middle. 09:33.072 --> 09:34.106 align:left position:30%,start line:89% size:60% >>Oh, yum. 09:34.106 --> 09:36.108 align:left position:10%,start line:89% size:80% >>So, that's one of the things 09:36.108 --> 09:37.777 align:left position:10%,start line:89% size:80% of being a farmstead cheesemaker 09:37.777 --> 09:41.013 align:left position:10%,start line:83% size:80% that you gotta understand is that we make the cheese 09:41.013 --> 09:44.417 align:left position:20%,start line:83% size:70% based on what the best milk is for that season. 09:44.417 --> 09:46.218 align:left position:10%,start line:89% size:80% >>Right, well that makes sense. 09:46.218 --> 09:48.020 align:left position:20%,start line:83% size:70% >>And not the other way around so. 09:48.020 --> 09:49.422 align:left position:40%,start line:89% size:50% >>Right. 09:49.422 --> 09:52.825 align:left position:10%,start line:83% size:80% Talk about the importance of making it here. 09:52.825 --> 09:54.594 align:left position:20%,start line:83% size:70% This is made in Albemarle County. 09:54.594 --> 09:57.029 align:left position:20%,start line:89% size:70% This is local cheese. 09:57.029 --> 10:00.433 align:left position:20%,start line:83% size:70% >>Well, what we set out to do, rather naively, 10:00.433 --> 10:02.034 align:left position:10%,start line:89% size:80% I must admit, in the beginning, 10:04.070 --> 10:06.939 align:left position:20%,start line:83% size:70% was to really make cheeses of place. 10:07.807 --> 10:11.377 align:left position:10%,start line:89% size:80% I wanted to try to make a cheese 10:11.377 --> 10:15.081 align:left position:20%,start line:83% size:70% that was expressive of this place. 10:15.081 --> 10:17.917 align:left position:10%,start line:83% size:80% And every year as I got deeper and deeper into it 10:17.917 --> 10:20.353 align:left position:20%,start line:83% size:70% I realized that it was so much more 10:20.353 --> 10:23.556 align:left position:10%,start line:89% size:80% about the place making the milk 10:23.556 --> 10:26.192 align:left position:20%,start line:83% size:70% and then the milk makes the cheese. 10:26.192 --> 10:30.596 align:left position:10%,start line:83% size:80% And if you think about that then that is your own. 10:30.596 --> 10:33.299 align:left position:20%,start line:83% size:70% That is your copyright, that is your trademark. 10:33.299 --> 10:37.436 align:left position:20%,start line:83% size:70% That is how no one else can make those cheeses 10:37.436 --> 10:40.139 align:left position:20%,start line:83% size:70% and no one can take that away from your village. 10:40.139 --> 10:41.674 align:left position:40%,start line:89% size:50% >>Right. 10:41.674 --> 10:43.609 align:left position:10%,start line:83% size:80% >>That's really the way it works all over the world 10:43.609 --> 10:47.113 align:left position:20%,start line:5% size:70% >>Talk about the cheese cutting process 10:47.113 --> 10:50.116 align:left position:20%,start line:5% size:70% because you were saying to me earlier, 10:50.116 --> 10:53.953 align:left position:20%,start line:5% size:70% every time you do it, it just amazes you. 10:53.953 --> 10:56.622 align:left position:20%,start line:83% size:70% >>Every single time I look at it and I think, 10:56.622 --> 10:57.990 align:left position:10%,start line:89% size:80% I can't believe that worked. 10:59.458 --> 11:03.029 align:left position:10%,start line:83% size:80% Because here we have this bit pot of milk, let's face it, 11:03.029 --> 11:05.097 align:left position:20%,start line:83% size:70% it's just a big pot of milk right now. 11:05.097 --> 11:08.134 align:left position:10%,start line:83% size:80% And we're gonna add the rennet, which is an enzyme, 11:08.134 --> 11:10.136 align:left position:10%,start line:89% size:80% and it's going to transform it. 11:10.136 --> 11:12.805 align:left position:20%,start line:83% size:70% It's every time you make cheese you, 11:12.805 --> 11:16.008 align:left position:20%,start line:83% size:70% it's alchemy, you've transformed something 11:16.008 --> 11:18.978 align:left position:20%,start line:83% size:70% into something else and I never tire of it. 11:20.346 --> 11:23.816 align:left position:10%,start line:83% size:80% >>And then if, where are your cheese found these days? 11:23.816 --> 11:26.018 align:left position:20%,start line:83% size:70% I believe you have a distributor now, so... 11:26.018 --> 11:26.952 align:left position:40%,start line:89% size:50% >>I do. 11:26.952 --> 11:28.187 align:left position:10%,start line:89% size:80% We're in our eighth season 11:28.187 --> 11:32.558 align:left position:20%,start line:83% size:70% and so I started out I did a lot of everything. 11:32.558 --> 11:37.196 align:left position:10%,start line:83% size:80% This year we work with a few distributors locally. 11:37.196 --> 11:40.833 align:left position:20%,start line:83% size:70% Cavalier Produce does a great job. 11:40.833 --> 11:43.602 align:left position:20%,start line:83% size:70% The Local Food Hub also does a great job 11:43.602 --> 11:47.139 align:left position:10%,start line:83% size:80% and then up in DC I found a small distributor 11:47.139 --> 11:49.775 align:left position:10%,start line:83% size:80% who has a lot of restaurants and specialty shops. 11:49.775 --> 11:53.179 align:left position:20%,start line:5% size:70% And we ship as far as New York City, 11:53.179 --> 11:55.214 align:left position:10%,start line:5% size:80% as far south as New Orleans. 11:55.214 --> 11:58.484 align:left position:10%,start line:83% size:80% So what had started out as this little local thing 11:58.484 --> 12:01.020 align:left position:20%,start line:83% size:70% has really grown into a regional thing. 12:01.020 --> 12:06.025 align:left position:20%,start line:83% size:70% But I'm still very proud of how Charlottesville 12:07.193 --> 12:09.829 align:left position:20%,start line:83% size:70% and this area, Albemarle, Nelson, 12:09.829 --> 12:13.099 align:left position:20%,start line:83% size:70% really retains ownership of Caromont. 12:13.099 --> 12:15.901 align:left position:10%,start line:83% size:80% They really feel like this cheese belongs to them 12:15.901 --> 12:18.537 align:left position:10%,start line:89% size:80% and that really makes me happy. 12:18.537 --> 12:19.772 align:left position:20%,start line:83% size:70% >>Yeah, well it makes me happy, too. 12:19.772 --> 12:21.173 align:left position:10%,start line:89% size:80% I'm glad you make your cheese. 12:21.173 --> 12:22.108 align:left position:30%,start line:89% size:60% It's delicious. 12:22.108 --> 12:23.075 align:left position:20%,start line:89% size:70% >>Well thank you. 12:23.075 --> 12:25.244 align:left position:20%,start line:89% size:70% >>Thank you, Gail.