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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
 

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Thanks. Please post any future articles about Oak Grove Farm - or any similar artisanal ventures. Also, if anyone samples their wares, let us know about them.

This kind of small scale, local farming and integrated processing is what many of us find produces the most satisfying foods.
 
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