I hadn’t been in Vermont long before I decided that what I really wanted to do was get a few goats and start making goat’s milk cheese.
There’s just something about this area with its Green Mountain backdrop and historic buildings dating back to the 18th century. It’s a great place for a serious foodie and seems like everyone is raising organic produce, cattle, pigs and chickens, hand dipping chocolates or making their own microbatch artisan cheese. And goats, Molly Pindell, owner of Sage Farm Goat Dairy, a 27-acre farm where her herd of adorable Alpine goats munch on sweet grasses and flowers, are friendly and loyal. Think dogs with horns.
So as Molly shows me her goats and then takes me into the creamery where she starts packaging pyramids of ash rind goat cheese, I think how great would this life be? Cute goats, great cheese. A chance to get back to the land.
Of course, I was raised in an industrial city in Northwest Indiana near the Chicago border and didn’t see my first real cow until I was about six years old. By then I’d seen gorillas and lions and tigers and bears, but cows? Well, they didn’t have any of those at the city zoo. And hadn't my Romanian grandparents emigrated here because they couldn't stand the harsh rigors of farm life in the Transylvania Alp area of Romania where they were from.
So on second thought, milking goats everyday early in the morning when it’s cold and snowing may lose its appeal pretty quickly and having to wear a hairnet much of the time -- well.....better just to buy goat’s cheese at great places like the one Pindell runs with her sister Katie.