Rawson Brook Fresh Chevre (Rawson Brook Farm, Massachusetts)

Just three hours from Manhattan, Susan Sellew retreated from the rat-race to become a ‘homesteader’ on a farm in northern New York. This desire was discovered during a trip to France. Susan stayed on a farm and was taught the cheesemaking process by a French woman who made fresh goat’s cheeses from her small herd, which were just for her own family’s use. It didn’t take Susan long to realize that she not only loved goats but also the simplicity of life on a farm, and she found Rawson Brook tucked away in the Berkshires in Massachusetts where she had been brought up. She transforms the milk very quickly into fresh curd, either plain or with herbs or garlic, and you can buy her cheeses at the farm door or at local stores, and you may even be lucky enough to see it in Manhattan and Boston.