Monger Musings 018

Empathizing with dairy animals and opening myself up to opportunities!

Jun 03, 2025

Greetings cheese friends! I’m happy to report that three weeks ago (funnily enough, the day I posted my latest Baby-Led Cheesing video!) I went into labor. A fast-and-furious five hours later and our son, Oscar, made his earthside debut. 10lbs, 7.4oz, 21in, with a hilariously full head of hair. He’s doing great, I’m recovering well, Aurora is embracing big sister life, and Alex is too damn sexy holding a newborn. These hormones! I tell ya!

Oscar and I are smooth sailing in our breastfeeding journey these days, and it’s given me a whole new level of appreciation for the incredible animals that make cheese (and all manner of dreamy dairy products) possible. Early in my cheese career, I remember the lightbulb moment when I realized that milk doesn’t just magically exist! It’s the result of an animal giving birth. It seems obvious now (so painfully obvious), but like so many of us, I’d been a bit disconnected from where food really comes from. I’m not trying to spark debate on the ethics of dairy farming, but I do aim to invite a little wonder, admiration, and awareness. If you’ve breastfed, you probably know what I mean: milk is a precious commodity and there’s something deeply humbling about the biology behind a wedge of aged cheese.

Now that we’re all feeling nice and reflective, let’s dive into some cheesy links!

🧀 I loved this firsthand account from Leslie Cooperband on the heart and soul that goes in to a seasonal farmstead goat dairy. It’s a dream of mine to own a few goats someday and this didn’t scare me away. (Culture, Substack)

🧀 Speaking of goat dairy farming, this blog post from Saxelby Cheese about Lazy Lady Farm's Laini Fondiller is another inspirational example of small-scale cheesemaking. (Saxelby Cheese)

🧀 Cheese educator extraordinaire Alexandra Jones tried a fancy-pants countertop cheesemaking appliance and lived to tell the tale. If only I had $750 and any free countertop space. (CNET, Substack)

🧀 And while we’re on the topic of cheese-related splurges, I’m drooling over this vintage French wheelie-table-basket-thing. Again, if only I had *ahem* $4,000 and hadn’t just dedicated the only free corner in my kitchen to a baby swing. (Chez Pluie)

🧀 A few weeks before Oscar’s arrival, I got an email from an editor at The Infatuation asking if I’d be interested in updating their “Best Restaurants on Martha’s Vineyard” guide. The editor found me on… *drumroll please*… Substack! I’m so grateful for this opportunity to dive further into food writing and I’m excited that Substack has already opened a door for me. Delightful! Marvelous! Gratifying! More of this please!

And while I’m on the subject of gratitude, thank you to Susie Middleton of Cook the Vineyard for having Finding Your Cheese listed on their recommended Substacks. It’s been cool to see new followers finding their way to Finding Your Cheese. If you’re interested in the intersection of cheese, food, social justice, sustainability, personal development, parenthood, and Martha’s Vineyard, I’m very glad you’re here!