One weekend, five of us ventured out of the rumbling, concrete-laden madhouse that is Manhattan to find ourselves three hours later stepping out onto crackling branches buried beneath a fine layer of frost and snow.
Molly Kroiz has spent over two years building a goat cheese creamery from the ground up in Loudoun County, Virginia. With a Masters degree in Marine Biology and no prior training in cheese making, her decision to start a dairy and produce artisan cheese was an unlikely one.
When I sit down to eat I usually focus on smell, visuals, and taste. I’ve consumed countless heads of broccoli, dozens of peppers, and bushels of carrots, but thought of them solely as nourishment and filling.