It's a new year here at Georges Mill Farm, and one we are sure will be filled with exciting new things- including opening our doors as a licensed creamery! In the whirlwind of researching and buying materials, the holidays, the arrival of new goats at the farm, moving, and the various everyday crises and solutions that come with all of that, 2012 completely got away from me. And just when I felt like I had finally gotten used to it being January, its already February! Time is flying by, which is both exciting and scary for me as I look forward to opening in a couple of months, and then think about all that still must be done.
I am beginning to realize that patience may be the most important skill that I learn this year. When we were first discussing building a creamery two years ago, there was little question about hiring a contractor to do the work -- it's just not who we are (plus, our labor is much cheaper). Now, I'm beginning to see the benefit! Since my husband, the mastermind of the building part of this project, works full time, and is already kept busy by the constant flow of projects and problems that come with 150 acres and 200 year old buildings, things are progressing rather slowly. Slowly, but surely.
Every dream must begin somewhere. In my case, the dream of a farmstead creamery began all the way across the country, during a dreary Pacific Northwest winter; since then we have been moving slowly towards that goal. So far that has involved quitting a job, moving across the country and taking up residence on the family farm.
Georges Mill Farm is home to me, my husband Sam, many extended family members, chickens, goats, and Georges Mill Farm Artisan Cheese. Located only 50 miles from the hustle and bustle of Washington D.C., we are a world away.
Although the land here has been in our family for eight generations, we are a farm in transition. Over the years Georges Mill has been many things: a family farm, a riding stable, a home for rescued horses, a bed and breakfast, and now it is changing once again into a farmstead creamery.
Greetings Culture blog readers! My name is Molly and I live in Virginia, where I am building a small dairy and creamery which will hopefully be open and selling cheese by spring 2013. My Culture blog will focus on making cheese, miscellaneous food-centric thoughts, and the adventures I have on my way to becoming a licensed dairy! So, without further ado, a few thoughts on mold:
Did you know that the same group of molds that brought us Penicillin is also responsible for the flavors that make Brie, Camembert, and Roquefort so delicious? Did you also know that some other members of the genus produce toxins?
Fungi collectively form a HUGE group of organisms- about 100,000 species strong (just for contrast, there are a little over 5,700 mammal species)- some delicious and some deadly. While most molds are too inconspicuous to even be on our radar, three species of the genus Penicillium have played important roles in human history.