Susan Sellew learned how to make cheese with Martine Gadbois in Montreal, Canada, and like most excellent artisans, through trial and error. She loves the entire process, from caring for her herd of goats to caring for her customers, “animal to consumer,” she says. Susan was a ‘back-to-the-lander’ in the early 1970’s, and she knows that the quality of her cheese depends on the quality of her milk.
Her farm was started from scratch…it was woods…Susan and her former husband cleared it, set up a sawmill, and built the barn out of pasture pine. Today, she milks her goats from late March until late December, making about 500 pounds of chevre each week. She has somewhat of a local cult following with cheese lovers and chefs in the Berkshires Hills of Massachusetts.
Chevre is her passion because so many different culinary results come from it, and children LOVE it.
Susan’s cheese, from her freshly pasteurized goats’ milk:
- Monterey Chevre, loose form, in original or thyme with olive oil, or chive and garlic.
Awards: ACS (6 times), ADGA (1 time)
Rawson Brook Farm is not open to the public.
For more information or questions, please contact:
Rawson Brook Farm
P. O. Box 426
Monterey, MA 01245