Perspectives - Spring 2018 - 26

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pagna, run another farm in Whiting, VT, that is part of the family
business. (All told, the Scholtens manage about 1600 acres total,
including both farms and rented land). Patty and Roger are clearly
very proud parents, and are thrilled their daughter and son-in-law
have joined them. "They've been with us six years and it's fascinating to watch," Roger says. "They've got college degrees in
farming and they're using them! That so impresses us."
After their four kids and their growing gang of grandkids, Roger
and Patty's pride and joy are their cows. In Whiting, LeAnna and
Mike manage 225 young stock and 250 milkers: a mix of Lineback, Holstein, and Jersey cows. But in Weybridge, Roger milks
49 Dutch Belted cows-an unusual breed, characterized by their
creamy white belt sandwiched between a black flank and shoulders.
"I'm very proud of these cows," Roger says. "I love them." (One
of their Dutch Belts is 20 years old and still calving!) "They're actually on the endangered species list," he adds. "So the only downside is, it's very difficult to find sires for the cow. I've gone as far
as Ohio to get a bull."
Roger also hires an independent nutritionist-"she only works
for herself and us." And, in January of last year, Roger chose Phoenix Feeds Organix, the organic feed division of Phoenix Feeds &
Nutrition, as the feed provider for the farm. "I have not switched
since," Roger says. "I like that they're local. They're accountable. And when I call David Santos [President and Co-Owner]
he's available. I can talk to him, which is important. I like how
he seems to have an open mind too." And ever since Patty started
making cheese, all of these elements-nutrition, feed-are even
more important.
Cheese Making & The Cellars at Jasper Hill
The same year Roger and Patty transitioned their farm to organic,
26

Perspectives Magazine

phoenixfeeds.net

they got invited to a cheesemaking class. "Some friends of ours,
Henry and Tata Harper, actually, [owners of Vermont-based beauty company, Tata Harper Skincare]; said 'let's go to this cheese
making class over this weekend," Patty recalls. "We're like, 'well
alright.' But at that time we had been married 20 years and the four
kids were still home and I'm like, 'the last thing I wanted to do was
cook more,' you know?"
But as fate would have it, Patty loved it. "I couldn't get over how
milk could be changed into so many different flavors and textures,"
she says. "It was extraordinary." Soon after, Patty decided to leave
her job in finances at Middlebury College to join Roger full-time
on the farm. They built her a small cheese-making room next to
the barn and milking parlor, and Patty jumped into full-time cheese
making in 2008.
Initially, Patty says, she thought she would sell her cheese at local
farmers' markets and the family farmstand. (You can still swing
by their self-serve farmstand today to pick up eggs, meat, and of


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Perspectives - Spring 2018

Table of Contents for the Digital Edition of Perspectives - Spring 2018

Contents
Perspectives - Spring 2018 - Cover1
Perspectives - Spring 2018 - Cover2
Perspectives - Spring 2018 - Contents
Perspectives - Spring 2018 - 4
Perspectives - Spring 2018 - 5
Perspectives - Spring 2018 - 6
Perspectives - Spring 2018 - 7
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Perspectives - Spring 2018 - Cover3
Perspectives - Spring 2018 - Cover4
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