Bonnyclabber Cheese Co.: More Cheese Please
Bonnyclobber Cheese Co. wants to make more cheese, and they need your help. Their cheese business is taking off, and they need to expand! Not only do they need to finish their pasteurizer, but they also must put in a second inspected kitchen.
Rona, Tim and Cole Sullivan purchased their farm in 2000 with the intention of starting a small, sustainable family farm that would use traditional methods of cheesemaking to produce a unique product. Rona spent many months researching the traditional method of acid coagulated cheese, named Bonnyclabber, by Scot-Irish immigrants. However, there was a fair amount of convincing needed to prove to regulators that an old-world, raw milk process was suitable for a modern marketplace. Today, they are one of the smallest grade A dairies in existence, operating for the most part on a shoestring budget.