Dear Friends,
Over the past several years, Téa and I have been doing our best to create new experiences for our children, giving them real-life opportunities to learn about different topics from experts in their fields and people who are genuinely passionate about what they do.
After each experience, our children create a presentation to share what they learned and what excited them most. It's a really fun way to spend time together, discover what sparks our children's curiosity, and learn something new as a family.
Today, we visited a small, family-owned, organic, third-generation cheese farm to learn more about what goes into making high-quality organic cheese.
Our guide, Steven, was the owner of the farm, which his grandfather first purchased over 70 years ago. His grandfather learned how to make a variety of specialized Swiss cheeses from a traditional Swiss cheesemaker, and that knowledge has been passed down through generations.
It was fascinating to learn about the intricacies of running a sustainable, organic cheese farm.
From growing and rotating different types of grasses to balance the cows' nutritional needs, to using massive quantities of earthworms to break down cow manure into high-quality, nutrient-dense fertilizer that goes right back into the earth to nourish the grasses they eat.