Trystan Sandvoss, left, of First Light Farm & Creamery in East Bethany, Genesee County, with students Kristie Miller of Darien, center, and Jennifer Slenker of Alexander, right, all in Genesee County, during the creamery's Home Cheesemaking Workshop last month. / ANNETTE LEIN/STAFF PHOTOGRAPHER
Democrat and Chronicle, Rochester, New YorK
The local foods movement has not only been a plus for small, family-run farms, but also for home cooking in general.
More people are canning their tomatoes from farmers markets or backyard gardens, baking their own bread with local flours, and stocking their freezers with entire sides of beef, lamb or pork that will sustain their households throughout the year.
Now a new farmstead cheese operation in Genesee County is offering enthusiasts the same opportunity to bring artisanal cheesemaking to their home kitchens.
First Light Farm & Creamery in East Bethany made its debut at Rochester-area farmers markets this spring with its double-cream chèvre, squeaky cheese curds and feta made from a blend of goat's and cow's milk. The goat's milk is from First Light's herd of sustainably raised Nubians and French Alpines while the Jersey milk comes from a nearby organic dairy. Brothers Trystan and Max Sandvoss, the ruddy-cheeked dairy prince charmings who founded the venture, see these cheesemaking classes not as competition for their business, but as consumer enlightenment.
"Once people have a connection to cheesemaking, they are that much more loyal and connected to local producers with good practices," says Trystan Sandvoss, who taught the all-day workshop I signed up for in early December.
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