JONATHAN WHITE
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.
