Handcrafted Award-Winning Artisan Cheese

When I'm making cheese, I feel like I'm doing exactly what I should be. Funny thing is, I never would have imagined myself to be a cheesemaker. I grew up on this dairy farm, and never once thought of making cheese. I did, however, love the “stuff.” I recall eating macaroni and cheese sometimes more than once a day. My sister told me it wasn’t healthy, so I’d eat an apple after every bowl because I thought it might cancel out the unhealthiness. That was my rational when I was six years old. I look back now and realize that powdery substance was literally just “stuff.” Since then, my palate has experienced much more sophisticated flavors.
My road to understanding and making artisan cheese has been interesting and unpredictable. But here I am, in my early 30’s making cheese and loving every moment of it. Fresh out of college I worked in publishing, then Web Marketing, to Sales, Business Management and Bookkeeping. I’ve loved all my jobs in one way or another. But the day I started making cheese, everything changed for me. Nothing compares to the feeling I get when a customer walks up to my booth, tastes a sample, smiles and tells me how delicious it is. That’s it for me. It doesn’t get any better than that.

“We have known Amy for years. She is hardworking, kind and dedicated, a big reason her goods are so delicious. Her gouda speaks for itself. Serve it to guests and you won’t have to tell the story behind it. Someone will ask soon after tasting it.”

- Bob and Dianne Wotherspoon, Providence RI

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turophile - cheese lover