The first time I toured Harley Farms Goat Dairy several years ago, I tried milking a goat (ha!), and the genial Wil Edwards was on hand to show us how to shape mini rounds of chèvre before decorating them with some of the colorful Johnny-jump-ups and calendula petals from Dee’s garden. Such a fun hands-on experience! I’m hoping to take my niece and nephew someday.
I just completed a three-day cheese intensive for aspiring cheese professionals, produced by The Cheese School of San Francisco. This was an incomparable learning experience designed to equip participants with the knowledge they need to procure, sell, care for and serve premium cheeses at a professional level.
We studied cheese classification, the responsibilities of a cheesemonger (a highly trained and skilled seller), tasting and pairing, sales and distribution, as well as the art of cheese making. I have never consumed so much delectable fromage in my life and was floating on a cheese-shaped cloud for three consecutive days.
On day two, we visited Harley Farms Goat Dairy in Pescadero, California. What an operation! I could envision myself living on this farm with its rustic barns, happy goats, and fresh (and slightly goaty) smelling green pastures. For as long as I can recall, I have loved the fragrance of goat dairy…
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