Recently, Elaine and I took a trip to Rapidan in Virginia to visit Dr Pat Elliott at Everona Dairy, where she has been producing both raw and pasteurized sheep's milk cheeses for the last fourteen years.
Dr Elliott is now in her eighties and in addition to making some award winning cheeses, is still a practicing MD at her doctor's office adjacent to the farmhouse. Her adventures in the dairy world started after first buying a small number of sheep to keep her Border Collie occupied. Then, while researching ways for the sheep to earn their keep, she tried her hand at milking them with a view to making cheese on a commercial scale. In the late 1990's, after taking a cheesemaking course and traveling overseas to learn more about cheesemaking, Dr Elliott began cheese production in earnest at Everona.