Original Interview by Hilary Green, ACS CCP at Marin Co. Monger
Four miles inland from the mighty Pacific ocean, a small Marin County dairy is making some of the best cheese in America. Tomales Farmstead Creamery is a 160-acre sheep and goat dairy in Tomales, California. Founded in 2003, owners Tamara Hicks and David Jablons dedicated four years to the restoration of the land, and after careful coordination with sustainable land management organizations, the farm became an Animal Welfare Approved goat and sheep dairy in 2007.
This year, Tomales Farmstead won second in its category at the American Cheese Society conference for Atika– a sheep and goat blended cheese with a beautiful, basket-weave natural rind. At the helm (or vat, as it were) for this winning batch: assistant cheesemaker Jenny MacKenzie. In my quest to better understand the world of West Marin cheese producers, I reached out to Jenny for an interview this month. Jenny is an East coast transplant with a love of cheese and sustainable agriculture. What’s the story of a micro-dairy cheesemaker whose work wins a national award? Continue below for Jenny’s story!
August 26, 2018
Marin Co. Monger: What brought you to the world of sustainable agriculture?
Jenny MacKenzie: I started making cheese in 2014 on a very small, farmstead goat dairy, Appleton Creamery, in Appleton, ME. Working on such a a small farm and being surrounded by other types of small organic/sustainable/diverse farms at the farmer’s markets where we sold cheese really sparked my interest in sustainable agriculture. After attending the Common Ground Country Fair in Unity, ME that same year I really fell in love with small sustainable farms. Just being immersed in agriculture and learning the harms it can cause but being fortunate to see how it can be done correctly with little to no impact was so fascinating to me. I really don’t see why anyone would want to farm any other way!