It's always a tense moment to cut into a cheese that is made just for farmer's market. Did the batch come out well? Will it be ready for opening day? Connor Abbey: yes!
This is our new blue cheese, Madison. Some of you may remember the name, we had a washed-rind cheese called "Madison" for several years.
It's beautiful, and ready for sale as well. The Brother Laurent cheese needs another 30 days before it is ready.
