Laini Fondiller has been making cheese at Lazy Lady Farm since 1987. A true pioneer, Laini began making goat cheese in the dark ages of artisan cheese making in the United States. There were no resources, no books, no equipment, no supplies, noanything to be had to help a young cheesemaker. But the things that Laini did have (and in no short supply) were gumption, tenacity, a love of goats, and a work ethic to beat all else. Together with her partner Barry, Laini built a small steam kettle pasteurizer and cheese vat and went to town. Today she produces over 20 varieties of goat and cows' milk cheese on her remote, off-the-grid, solar and wind powered farm. Laini milks a small herd of goats - roughly 30 to 40 - from March through January, and sources cows' milk from neighboring Butterworks Farm when her goats are pregnant and 'on unemployment' during the winter months.
Bonaparte: 4oz soft lactic goat cheese with an ash coated rind. Ingredients: Goat milk, culture, rennet, ash, salt
La Petit Tomme: 6oz semi-ripened goat cheese with a soft bloomy rind. Ingredients: Goat milk, culture, rennet, salt
Sweet Emotion: 4oz mixed milk cheese. It is a bloomy rinded cheese with a soft and sometimes gooey texture. Very tasty.
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