One of the final steps in the process of moving cheese from barn to cave to store belongs, at Jasper Hill Farm in Greensboro, to Alex Armstrong: He writes the farm’s newsletter. In mid-September, he was preparing to spread the word about Bridgman Blue — cheese made from a mixture of goat’s milk and cow’s milk.
The natural-rind blue cheese, part of Jasper Hill’s entry into the goat-cheese market, is about to make its debut.
But before writing, Armstrong said, “I have to have a good sit-down with myself and the cheese.”
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