Our guest this episode is Mark Brown from Purple Pear Farm at Maitland, NSW Australia. He makes cheese on their organic 14 acre farm to feed the WWOOFers (Willing Workers on Organic Farms) who regularly visit and work on the property.
We chatted about where he sources his milk, what cheeses he makes each week, and what he does with it. He also goes on to talk about his successes and challenges regarding home cheese making over the years.
More information about Mark and his wife Kate and all the services available at the farm can be found at www.purplepearfarm.com.au.
Kate also writes a great blog which can be found at http://purplepearorganics.blogspot.com.au/.
|One of Mark’s cheeses (Colby)|
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|Mark and Kate|
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Thanks for listening curd nerds, and don’t forget to Keep Calm & Make Cheese!
I am familiar with the WWOOFer organisation as my friends here often have them passing through. It's a great opportunity for people to see the world and learn about sustainability through organic methods. I believe the WWOOF now stands for World Wide Opportunities on Organic Farms as when the word 'worker' was mentioned it raised suspicions of customs and immigration people in many countries with work permits etc, hence the change.
I enjoyed the interview though. I think I'll have to make Colby to see what Mark was talking about.