The Rural Voice, 2004-08, Page 31acceptance of the cheese by Whole
Foods, the gigantic organic and
natural foods market in Toronto.
While the farm isn't certified
organic, its all -natural operation
allowed it to be included on the
store's shelves. Stores in Montreal,
Ottawa and Kingston also came on
board.
Making chevre is a four-day
process. On the first day the milk is
pasteurized and the culture is
introduced (a process done Mondays
and Wednesdays). The milk then sits
for 24 hours and it's then taken out
and put into bags where it sits for 24-
28 hours to drain before it's removed
and packaged into containers.
The market for chevre doesn't
take all of the plant's production so
ways to make use of the extra milk
have been explored. There are
limited options. Cheeses that ripen
with moulds can't be made unless
there's a separate room because the
enemy of cheese making is mould
and once it is introduced into a room
it's impossible to eliminate.
He started making a hard
cheese called Pierre Tremble,
named after his great great
great grandfather who first came to
Canada with Champlain and based
on an old family recipe. He's
explored other hard cheeses, always
looking for ones that aren't so
identified with cows' milk cheeses
that he can't get a premium price. So,
for instance, he makes a dry
California jack cheese calls "Billy
Jack".
He's now getting inquiries about
producing curds and to make curds
you have to make hard cheese, he
says.
He also makes excess milk into
chevre that is given to food banks in
London. "There are times of the year
when that's the principal source or
protein available at the food banks,"
he says.
Taylor's goal of being able to stay
home on the farm and make a living
has been met but it's hard work. On
cheese making days work begins at
5:30 a.m. and ends at 8:30 at night.
He's also far from getting rich froom
cheesemaking, he says. He is ,
however, enjoying the lifestyle he set
out to gain when he turned his back
on his city job.0
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AUGUST 2004 27
4