“A wistful note from out the sky/'pure, pure, pure' in plaintive tone” begins the poem by John Burroughs that inspired the name of Bluebird cheese. This creamy summer cheese reminiscent of Gorgonzola gradually gains a pleasantly salty taste as it matures. The moderate blue veins threaded throughout offer the perfect complement to a lazy summer afternoon staring at the sea.
Recalling their decision to quit their day jobs and become farmers, Eric and Molly Glasgow admit that they had no idea what they were getting themselves into. Their love of gardening cultivated in a three square meter patch of soil inspired them to upgrade to a farm in Martha’s Vineyard in 2009. This small island off the coast of Massachusetts had been the Glasgows' favored summer vacation spot for years, and they’d fallen in love with its vibrant core of small family farms, its arts and food scene, and the natural beauty. After years of research and planning, the Glasgows finally bought their first three cows in 2010.
Today, their Certified Organic farm boasts a herd of 25 heritage breed Dutch Belted cows.The cows are grass-fed and rotate twice a day throughout the farm’s pastures. In winter when they don’t have access to fresh pasture, they’re fed sprouted barley seeds that the Glasgows grow in a specially designed greenhouse. The sprouts grow in six days and provide the cows with a good source of nutrients, energy and vitamins.
A mildly salty cheese when mature, its earthy notes range from fresh sourdough to green summer veggies.
A rich malty beer or a steak.
Photo by Grey Barn