"This could be yours!" Redick told them that November day in 2013. When Andrus and Rowden visited, they were impressed by the herd, then about 700 goats. A decade in, the couple conserved their land with the Upper Valley Land Trust, using money from the sale of the development rights to buy milk-processing and bottling equipment.
They started with four pet goats, then grew the herd and built a commercial operation. Married partners George Redick and Karen Lindbo had established Oak Knoll along the Connecticut River in 1988. As part of their trip, the couple also went to Oak Knoll Dairy, a goat farm in Windsor that produces bottled milk and supplies milk to Vermont Creamery. It begins six years ago, when husband-and-wife goat farmers Ryan Andrus, 38, and Annie Rowden, 31, traveled from northern California to visit Vermont Creamery, a goat-cheese operation in Websterville. If Bridgman Blue could express itself beyond taste and texture, it would have an interesting story to tell.
The natural-rind blue cheese, part of Jasper Hill's entry into the goat-cheese market, is about to make its debut.īut before writing, Armstrong said, "I have to have a good sit-down with myself and the cheese." 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.
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.
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