Farm Feature:

Our Chef To Farm Dinners are all about local, organic products and one of our favorite resources is Cato Corner Farm in Colchester, Connecticut. They produce the most incredible cheeses and we use their products on a regular basis in our restaurants and will be featuring them this summer on our Chef To Farm menus. Here's a little about the farm:
Cato Corner Farm is a small family farm where the mother-son team of Elizabeth MacAlister and Mark Gillman raise 40 free-range Jersey cows without the use of hormones or subtherapeutic antibiotics. Elizabeth has owned the farm for more than 30 years and began milking cows and making cheese in 1997 as a way to keep her farm sustainable. She then took a technical course in cheese making at California Polytechnic University and a workshop with a Belgian cheese master, and began experimenting. In 1999 her son Mark left his job as a 7th grade English teacher to join 
the business. The rest is history. Today, Elizabeth and Mark hand-make a dozen styles of aged farmhouse cheese ranging from mild and milky to runny and pungent; to sharp and firm. Mark makes most of the cheese and oversees its aging, while Elizabeth manages the farm operations including milking and caring for the cows. The rest of the Cato Corner family includes several full and part time workers and a pair of diligent and attentive border collies named Flute and Harp. 
For a quick lesson in Cheese Making, CLICK HERE!