{"id":45502,"date":"2023-02-14T08:40:41","date_gmt":"2023-02-14T13:40:41","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=45502"},"modified":"2023-02-14T08:40:43","modified_gmt":"2023-02-14T13:40:43","slug":"these-couples-have-a-passion-for-cheese-and-each-other","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/these-couples-have-a-passion-for-cheese-and-each-other\/","title":{"rendered":"These Couples Have a Passion for Cheese and Each Other"},"content":{"rendered":"\n

Is there anything sweeter than a couple who makes delicious cheese together? With Valentine’s Day in mind, we asked four cheesemaker couples across the U.S. to share their love stories, including how, where, and when they met. As co-business owners these hardworking teams divide and conquer, focusing on the tasks that suit them best, all built around a passion for cheese.<\/p>\n\n\n\n

\"\"<\/a>
Mike Koch (left) and Pablo Solanet<\/figcaption><\/figure>\n\n\n\n

FireFly Farms<\/a><\/strong> | Accident Maryland<\/strong><\/p>\n\n\n\n

American Cheese Society president Mike Koch met his future husband, Pablo Solanet, in 1995\u2014in a bar. They were both working in Washington D.C. \u201cI was in the middle of a soul-sucking corporate career and Pablo was a chef,\u201d Koch recalls. \u201cOne of the things we bonded on was food and a love for farming.\u201d For Koch, that meant summers at his grandfather\u2019s Iowa farm while Solanet grew up on a farm in Argentina.<\/p>\n\n\n\n

Two years later, they snapped up a 130-acre farm in western Maryland. At first, the pastoral setting merely offered a lifestyle switch from the busy city. But after milking the neighbor\u2019s daughter\u2019s goats, they experimented with making goat cheese, and soon, FireFly Farms was born. While they grew their goat herd from 30 to 450, the couple no longer keeps and milks goats. Now they work with local farmers to make their cow\u2019s and goat\u2019s milk cheeses\u2014including many multiple award winners. \u201cWe source fresh milk from 17 family farms,\u201d says Koch. \u201cThis is my source of pride.\u201d<\/p>\n\n\n\n

Solanet handles the culinary and hospitality side of their creamery\u2014they also manage two FireFly Farms retail markets, including one in Baltimore\u2019s Mill District\u2014while Koch enjoys tinkering with spreadsheets and tracking numbers. FireFly Farms celebrated its twentieth anniversary in 2022.<\/p>\n\n\n\n

\"\"<\/a>
Rachel Fritz Schaal (left) and Peter Dixon<\/figcaption><\/figure>\n\n\n\n

Parish Hill Creamery<\/a> | Putney, Vermont<\/strong><\/p>\n\n\n\n

With love, it\u2019s all about timing. And when Rachel Fritz Schaal and Peter Dixon first met in 2009, sparks were definitely there\u2014but neither made a move. \u201cI thought he was taken so I didn\u2019t say anything and he didn\u2019t say anything,\u201d says Fritz Schaal, who was working for the Pennsylvania Association for Sustainable Agriculture. Dixon was hosting an advanced cheese-making workshop.<\/p>\n\n\n\n

\u201cSix weeks later, I received a handwritten letter he had written by oil lamp at an Amish farm,\u201d says Fritz Schaal. Among the letter\u2019s contents were these two statements: he was no longer with his then-wife and he thought he was in love with Fritz Schaal. Their first date was on Halloween and shortly after she moved to Vermont, where she worked for the Vermont Cheese Council for four years. In 2013 they made their first cheese together.<\/p>\n\n\n\n

The raw milk for Parish Hill\u2019s celebrated cheeses comes from Elm Lea Farm at The Putney School five miles from the creamery, and all of their cultures are derived from the same milk. \u201cWe both make cheese,\u201d says Fritz Schaal. \u201cI do the bookkeeping and the marketing, and he does the milk hauling. I make the smaller cheeses. He makes the larger cheeses. We work together on some cheeses but there\u2019s no way in hell I\u2019m making a 40-pound wheel.\u201d She and Dixon do things their own way, but are also highly collaborative. Cornerstone<\/a>, a now-iconic cheese originally produced in 2016 as a joint project with Cato Corner Farm and Birchrun Hills Farm (all three creameries made the same cheese to explore the impact of terroir), won a Gold at the 2022 World Cheese Awards.<\/p>\n\n\n\n

\"\"<\/a>
Sheila Flanagan (left) and Lorraine Lambiase<\/figcaption><\/figure>\n\n\n\n

Nettle Meadow Cheese Company & The Kemp Animal Sanctuary<\/strong><\/a> | Lake Luzerne, New York<\/strong><\/p>\n\n\n\n

It took a career change and cross-country move for Sheila Flanagan and Lorraine Lambiase to find bliss in life and as a couple. They met 25 years ago in the San Francisco Bay Area. \u201cI was practicing corporate law and she was a legal secretary,\u201d says Flanagan. \u201cWe both had a love for animals, and not so much the legal profession. We could not afford any of the farms on the West Coast, so we decided to come back to the East Coast, where we\u2019re both from.\u201d<\/p>\n\n\n\n

In 2005 they found their dream property in New York. They updated the buildings, retired the resident goats, and turned the place into an animal sanctuary and creamery. Now, small family-owned farms provide the milk for their cheeses, including the wildly popular Kunik, a goat\u2019s milk and cow\u2019s cream bloomy rind Esquire<\/em> dubbed \u201cthe sexiest cheese in the USA\u201d in 2010. A thousand people visit the farm every year to see 150 or so animals, including horses and llamas.<\/p>\n\n\n\n

Although happy to have left a legal career behind, \u201cwe didn\u2019t realize it was going to be twice as much work,\u201d says Flanagan. The couple used to deliver cheese in their Honda Element throughout New York and Boston but now contract 20 distributors around the country Forty-three employees and four cheesemakers are on staff. Flanagan enjoys running the Hitching Post (their tavern-style restaurant) and supervising cheese production while Lambiase handles farm labor and paperwork.<\/p>\n\n\n\n

\"\"<\/a>
Leslie Cooperband (left) and Wes Jerrell<\/figcaption><\/figure>\n\n\n\n

Prairie Fruits Farm and Creamery<\/strong><\/a> | Champaign, Illinois<\/strong><\/p>\n\n\n\n

A big part of making cheese is science, which is also how Leslie Cooperband and Wes Jarrell met\u2014as University of Wisconsin, Madison soil-science professors. When they moved to Central Illinois it wasn\u2019t to make cheese, but for Jarrell\u2019s new job at the University of Illinois in Champaign-Urbana. \u201cIt got us thinking about having our own farm (five miles outside of town),\u201d says Cooperband, adding that she doesn\u2019t think soil and cheese are all that different. \u201cThey\u2019re both microbial-driven processes. I was smitten by cheeses and wanted to understand how to make them.\u201d<\/p>\n\n\n\n

When they launched Prairie Fruits in 2003, it was Illinois\u2019 first farmstead goat cheesemaking facility. Cooperband now works at the creamery full-time, and is more involved with production, while Jarrell handles big-picture operational matters, but is still committed to studying soil. \u201cClimate-friendly animal husbandry practices is his passion,\u201d says Cooperband. Their cheeses\u2014including the 2022 American Cheese Society Gold Medal winner Fleur de la Prairie<\/a>\u2014are sold through their website and wholesale throughout Illinois, along with select shops like The Bloomy Rind<\/a> in Nashville and Rubiner\u2019s<\/a> in Western Massachusetts.<\/p>\n","protected":false},"excerpt":{"rendered":"

We asked four cheesemaker couples across the U.S. to share their love stories, including how, where, and when they met.<\/p>\n","protected":false},"author":106,"featured_media":45506,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[10],"tags":[1296,10413,27182,4108,34097,34099,25783,6977,4334,14402,1105,10414,21516,10415,6980,2408,34098],"coauthors":[28008],"class_list":["post-45502","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-cheesemakers","tag-cornerstone","tag-couples","tag-firefly-farms","tag-leslie-cooperband","tag-lorraine-lambiase","tag-mike-koch","tag-nettle-meadow-farm","tag-nettle-meadow-kunik","tag-pablo-solanet","tag-parish-hill-creamery","tag-peter-dixon","tag-prairie-fruits-farm-creamery","tag-rachel-fritz-schaal","tag-sheila-flanagan","tag-valentines-day","tag-wes-jarrell"],"acf":[],"yoast_head":"\nThese Couples Have a Passion for Cheese and Each Other - 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