Perspectives - Spring 2018 - 30

on Tuesday then it's about 4.5 to 4.55 pH."
Ladling takes Patty about 5 hours on Tuesday. Then on Tuesday night she does lots of
washing until she can get Roger to help her
flip the cheese (which is too heavy for her to
flip alone).
On Wednesdays, she salts the cheese. "And
then there's always more to wash," she says.
"There's a lot more washing than anything
else in cheesemaking." "Cheesemaking is
washing," adds Roger.
On Thursdays, Patty loads her cheese up for
delivery. And on Friday, she starts all over.
Once her Weybridge cheese arrives at The
Cellars, they age it anywhere between 10 and
12 days, Patty explains. Next, they package it
up and ship it mostly on the East Coast. But
since it's sold in Whole Foods, Patty adds, it's
been sold in places like California, Colorado,
and Minnesota.
"So, I can't keep up," she says, smiling.
Finding Success & The Future
Since Patty found a partner in The Cellars at
Jasper Hill, her business has truly taken off.
Roger and Patty have been invited to showcase her Weybridge cheese in Boston, New
York, and across the country for fancy food
shows. They will never forget their 2010 trip
30

Perspectives Magazine

phoenixfeeds.net

to France where, in the span of one week, they
got to tour 12 farms that made cheese. And
Weybridge has also become a darling of chefs
across the country. "It really gave us a lot of
confidence," Roger says. "And at the same
time, it just opened up a whole new world for
us."
Patty, who is extremely modest, doesn't even
bring up the fact that Weybridge has won numerous awards-until Roger makes her take
out some of her medals to show. From gold
at The Big E [The Eastern States Exposition]
held in Massachusetts, to silver at the Good
Food Awards in California, to the World
Cheese Awards in London, Weybridge continues to be a prize-winning cheese.
The Scholtens don't know exactly what
is next for them, for either their dairy farm
("Robots?" Roger asks) or their cheesemaking business (hint: Patty says they plan to be
at the 10th Annual Vermont Cheesemakers
Festival held at Shelburne Farms this August,
if you want to meet them then!). But this is
for sure: the Scholten Family Farm will never meet their definition of 'crazy.' Roger and
Patty will always keep trying new things and
moving forward.
"We have to stay very progressive," Patty
says. "You have to think ahead."


http://biofix.biomin.net http://www.phoenixfeeds.net

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
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Perspectives - Spring 2018 - Cover3
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