Gilded Fern Farm

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Gilded Fern Farm

It all started with cheese ... as a young girl, I was torn between my love for food and my love for animals. I was determined to someday become a veterinarian. But I also had dreams of becoming a chef.

My father was adventurous with food and shared similar curiosity. I remember his quest to make cheese during one year and on a cool summer morning I discovered his creation sitting on the kitchen’s butcher block island: a primitive but beautiful block of cheddar. I remember staring at it. Simply amazed at how milk could turn into something so splendid. I held it. It was dense and heavy for its size. I tasted it, appreciating the small crystalline structures gently breaking in my mouth (which I now know to be mostly tyrosine crystals). I touched it. It was slightly dry in texture and broke easily. I gazed at it. Its color could be described as a warm autumn evening (beta carotene found in cow’s milk).

Secretly, I knew at that moment, I would someday be a cheesemaker!

So with veterinary school well behind me now and almost 30 years of veterinary practice, I am ready to start my journey, not alone, but with the beautiful family which God has given me in this life.

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