Jonathan White, the son of a math professor and an editor, fell in love with cheese when,  as a twenty-one year old engineer, he had been shipped off to London to manage a project, where his local grocery had no less than forty types of cheese! (This was in 1977, when his US supermarket stocked three colors of the same cheese!)

Twelve years later, after falling in love and marrying a young modern dancer named Nina, he moved with his wife and infant to the woodlands north of New York City. Nina had two young ballet students whose father, American musical legend David Amram, kept goats on his hobby farm. When little Alana and Adira turned their noses up at the prospect of drinking goat's milk, David turned to Jonathan and said "Pops, you like to cook, want to try to make something out of all of this milk?"

After a few years of hobby cheesemaking, Jonathan realized that he liked his hobby better than his job.

Twenty-four years later, Jonathan and Nina are making cheese and bread at their Bobolink Dairy and Bakehouse, a 187 acre farmstead about an hour West of NYC.

At Bobolink farm, they believe that dairy farmers should be well rewarded for making the most healthful, natural milk possible, while improving their land for the next generation. To accomplish this, they believe that it is necessary to break the cycle of overproduction, where lower margins force farmers to "squeeze the cows" to produce more milk, thereby driving margins even lower, while degrading the environment,  the health of the animals, and ultimately the health of the eaters.

Find out more at http://www.cowsoutside.com