When I first started mingling with fellow NYC cheesemakers, one name repeatedly came up in conversation. "Have you heard of Jos?" they would ask, then recount the legend of a man making exceptional cheeses and aging them somewhere under the sidewalk in Brooklyn.
I have been making cheese since early 2008 in my kitchen in Brooklyn, NY. I started without any intentions. The cheeses turned out pretty good and soon friends encourage me to start a business. I did a little research and concluded that the market could bear another artisanal cheesemaker. I am now in the process of building a small creamery in Walton, NY. I hope to be certified and legal in early 2011.