Cheesemaking in Ashfield, MA
It was fun to return to Ashfield, a perfect small New England town set back in time. Back in 1976, Ian and I had led an Episcopal Vacation Bible School in the Congregational church.
This day was spent with 38 men and women from all over the country and all walks of life—an ob-gyn, a lawyer, hobby farmers with their own goat herds, mother-daughter duos, cooks, and the curious, like me. We made mozzarella, a farmhouse cheddar, and other soft cheeses. The classroom was set in an addition to the large, sprawling Victorian house set on the main street. The New England Cheesemaking Company has grown since Barbara Kingsolver mentioned it in her book, Animal, Vegetable and Miracle. That’s what started my journey into cheesemaking and eating local. I am not a hard-core localvore, but I love Farmers Markets.
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