Chefs

- JONATHAN WHITE, Bobolink Dairy
Jonathan White

Appearances at The Summit Wine & Food 2013:

Saturday Gala Wine & Food Tasting (Saturday, 7:00 pm - 10:00 pm) A world of culinary discovery awaits you… Many of the nation's greatest chefs will prepare their signature dishes accompanied with some of the very best wines on the market today.
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Cheese and Dessert Wines, The Classic... (Sunday, 11:00 am - 12:00 pm) For many, the subject of Cheese makes for an entertaining and delicious seminar on one of the most fascinating aspects of the culinary world.
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Biography

Before I discovered my cheese muse, I was an engineer. I designed embedded software, a field so arcane that I could talk shop with only about fifty people on earth. Cheesemaking started as a hobby: friend and neighbor David Amram offered me the goat's milk that his children wouldn't drink. I started out making a simple fresh cheese, got bored after the third batch, and began experimenting with ripened cheeses.

When David began milking a Jersey cow, I found that I couldn't keep up with the supply of milk. So I began skimming the cream and making cream cheese, and eventually butter.

A few years later, I founded Egg Farm Dairy, where I developed a dozen different cheeses, ice creams, and "reinvented" butter.

In June of 2000, I left EFD to organize the Grasslands Cheese Consortium.

I live in Westchester County, in New York's Hudson Valley, in an old historic farmhouse with my family.

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