We are fortunate to have artisans like Cecilia Garmendia of Lamp Post Cheese. While many people can turn out cheese (with enough workshops and tutorials), few are inspired to tease out the “terroir” of the cheese through the patient research and development of unique cultures inherent in raw milk. This is still work in progress but she is on it. Ultimately, this will translate to cheese that echoes the flavor of the land. Oh by the way, Cecilia has a PhD in biology which is to say, she’s got the science covered.
Photo by G. Yek: Cecilia Garmendia in the Tasting Room
Click here for more: Lamp Post Cheese