Thursday, January 13, 2005

Bye-Bye, Middleman

The future of the small farm is direct marketing and on farm processing. Why not revive the ART of cheese making. No more stamped out, same as the other brand, postmodern-americanized crap. If you want some resources for on farm dairy processing
click Here.


At 1/14/2005 5:56 AM, Blogger abigail said...

You really should read this wonderful section devoted to cheese from G.K Chesterton's writings found at
He echoes your sentiments...or you echo his, whichever..

Three quotes from it follow, although it would be just as easy to read the entire piece, and much more enjoyable, so unless you're severely strapped for time, skip this part and follow the above link!

"If all the trees were bread and cheese there would be considerable deforestation in any part of England where I was living. Wild and wide woodlands would reel and fade before me as rapidly as they ran after Orpheus."

"But cheese has another quality, which is also the very soul of song. Once in endeavouring to lecture in several places at once, I made an eccentric journey across England, a journey of so irregular and even illogical shape that it necessitated my having lunch on four successive days in four roadside inns in four different counties. In each inn they had nothing but bread and cheese; nor can I imagine why a man should want more than bread and cheese, if he can get enough of it. In each inn the cheese was good; and in each inn it was different. There was a noble Wensleydale cheese in Yorkshire, a Cheshire cheese in Cheshire, and so on. Now, it is just here that true poetic civilization differs from that paltry and mechanical civilization that holds us all in bondage."

and a third:
"By a wise doom of heaven men were commanded to eat cheese, but not the same cheese. Being really universal it varies from valley to valley. But if, let us say, we compare cheese to soap (that vastly inferior substance), we shall see that soap tends more and more to be merely Smith's Soap or Brown's Soap, sent automatically all over the world. If the Red Indians have soap it is Smith's Soap. If the Grand Lama has soap it is Brown's Soap. There is nothing subtly and strangely Buddhist, nothing tenderly Tibetan, about his soap. I fancy the Grand Lama does not eat cheese (he is not worthy), but if he does it is probably a local cheese, having some real relation to his life and outlook. Safety matches, tinned foods, patent medicines are sent all over the world; but they are not produced all over the world. Therefore there is in them a mere dead identity, never that soft play of variation which exists in things produced everywhere out of the soil, in the milk of the kine, or the fruits of the orchard. You can get a whisky and soda at every outpost of the Empire: that is why so many Empire builders go mad. But you are not tasting or touching any environment, as in the cider of Devonshire or the grapes of the Rhine. You are not approaching Nature in one of her myriad tints of mood, as in the holy act of eating cheese."

At 1/14/2005 6:22 AM, Blogger abigail said...

apologies for overrunning your comments section.

BUT did you know that Sweetgrass Dairy makes a cheese that "As soon as it is cut, it will ooze out, filling the plate with liquid yumminess?"

and i have a grand idea! you boys should make cheese to complement the beer. john would come down for beer alone, but the cheese will make him drive faster, and then i'd have something to anticipate, too.

so, it's settled, then...

At 1/14/2005 3:41 PM, Blogger reformed farmer said...

Thanks Abby, This is great stuff. And we should make cheese with our beer. I wish you and your clan were here to share in these wonderful endevours!


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