I was really pleased when I was invited to join Cato Corner Farm in making cheese Thursday July 6th. Quite unexpected, but all the more delightful. It was just randomly I met Mark Gillman as he came by the cheese shop. We talked about cheese and I told him I had been invited to make cheese at Vulto Creamery, but due to very sad circumstances that was naturally cancelled. So Mark invited me straight away to come and make cheese with him.
Tucked away in the Connecticut countryside, not far from Colchester, is the Cato Corner Farm along Cato Corner Road. I do not know which came first, the farm or the road; not that it matters either. The fun thing is that this is a farmstead dairy, making cheese from raw milk. I know about some of them, especially in Vermont. I am particularly concerned with raw milk cheese, so there are quite a few dairies that are excluded from my list, naturally. Having said that, the USA is a huge country, with such a variety when it comes to cheese making, that I am fine with not having a complete overview. Even counting just those doing raw milk cheese. Since I after all are in Connecticut for the moment, on vacation, it was sort of good fortune there was a farmstead dairy close by, doing raw milk cheese. So we were of course set off to visit, not only once, but twice.