Interesting Washington Post story about a farm trying to make truly local cheese for the gourmet market. The cows that make the milk eat nothing but the grass that grows on the farm, cheese is aged in chambers dug into the farm's earth, etc.
Not clear yet whether it's sustainable -- they won't know for at least five years, when they're hoping to break even.
http://www.washingtonpost.com/wp-dyn...-2002Aug6.html
Not clear yet whether it's sustainable -- they won't know for at least five years, when they're hoping to break even.
http://www.washingtonpost.com/wp-dyn...-2002Aug6.html
