Farmer to debut organic cheese

Author: Eleanor Buechner, Michelle Cady and Elizabeth Kelley

If you have ever gone on a run down Weybridge Street or cruised the drive up to McCardell Bicentennial Hall, chances are that you have seen the Scholten Family Farm. Its twin silos and silver barn are nestled on the rolling hills just north of the College and are home to 35 Dutch Belt cows, famous for their Oreo-like pattern of a creamy white middle sandwiched between black flanks and shoulders. Currently, the farm's sole product is milk, but in a few short weeks, cheese - made by the friendly and ambitious Patty Scholten - will appear on the local market under the name "Kaas by Cass." The catchy and unusual name requires some explanation. "Kaas" is the Dutch word for cheese - an identity consistent with the Dutch Belt cows on the farm - and "Cass" is Patty Scholten's maiden name. This unique and tasteful soft ripened cheese will make its first public appearance at the Middlebury Farmer's Market in Marble Works in a few short weeks.

Roger and Patty Scholten, who lease their farm from the College, have been dairy farming in Addison County for 13 years. They have raised their 35 Dutch Belts and 45 crossbred cows organically. In May of 2007, their farm became officially certified organic. Patty Scholten explained that organic farmers follow a certain set of technical practices as well as a complementary philosophy. Her cows are pastured for six months of the year and no antibiotics are used on the animals. Additionally, no herbicides or pesticides are used on the farm. By following organic standards, the Scholtens grow healthier animals and cultivate a product that is tastier and more nutritious. The College recently accepted Scholten's request to build a cheese house on the property to pasteurize her cheese.

Scholten originally became interested in making cheese through a cheese course she took with some friends, where she "fell in love with cheese." While she enjoys the process of making cheese, the prospect of extra income from cheese production has enabled her to leave her desk job at the College's Financial Services and return to life on the family farm. Producing her soft-ripened organic cheese is not only pleasurable - it is a way to spend more time with her family. Additionally, her cheese gives nutritional benefit to the community and inspires other family farms to consider adding a sustainable value-added product to their repertoire. Locally sold farm produce cultivates community ties and strengthens the local economy.

"I am being proactive with the whole community," Scholten said of her by production and sale of cheese locally. Her local innovation in small-scale local cheese production sends the message to other local farmers that it can be done.

Those who frequent the Middlebury Farmer's Market will soon see the appearance of "Roger's Robusto," "Danny's Delight," "LeAnn's Leyden" and "Patty's Plain." Scholten's cheeses - each inspired by members of her family - offer tasters a variety of choices and flavors to try. The four cheeses resemble the taste and texture of goat cheese or chèvre. "Roger's Robusto," named after her husband, is made using a secret family recipe that blends oregano, basil and other herbs and spices. "Danny's Delight" is made with a medley of garlic and chive, while LeAnn's cheese is coated in caraway seeds. As for Patty Scholten's, the name says it all. Organically produced, free of trans-fats and hydrogenated oils, the cheese is delicious and nutritious. Scholten provides her customers with a perfect summer snack, great for hors d'ourves, sprinkled over fresh salads, spread over a toasted baguette or for inclusion in your own favorite recipes.

Lucky for Middlebury students, Scholten is currently negotiating with Matthew Biette, director of Dining Services, on the prospect of adding her yogurt to the College dining halls.

"I am very excited that this is finally happening and that I can be a part of this community and give back to the town of Middlebury and Addison County," Scholten said.