I was fascinated by the idea of working on a farm and learning the cheese making process, from cow to cheese. My first impression of Betty Acres Farm was that it was a small, clean, well kept farm. It didn't seem like it was going to be too much work, and Aissa seemed to be a wonderful, polite woman who has exactly what she can handle at Betty Acres. I know at some farms, with too many cattle, it's extremely easy to end up in over your head. Aissa handles herself and her farm very well.
I had no Idea how much work there is in the cheese making process. It's a lot of hard, repetitive work, but I think it's fun work. Waking up at six in the morning to go out and milk cows; each with their own quirky personality, pasteurizing the milk, separating curds and whey, pressing the curds into wheels and aging them. It's a lot of time and effort to put into something, and you certainly have to know what you're doing because, trust me, it isn't easy. Even if it isn't easy, it's enjoyable and there is a lot of love and a lot of pride that goes into the work. Knowing that you woke up each morning and milked the cows, and watching that milk go through each and every step of the cheese making process is amazing. Knowing that you put so much effort into something and ended up with such a wonderful product is one of the best feelings you can have. I haven't been on the farm long, but I definitely see why Aissa does what she does every single day. It's worth it.
By Desiarie Fairbairn @ Betty Acres Farm
Thank you for your hard work, beautiful photos, and fresh perspective.A
Trading her stilettos for muck boots, Aissa O’Neil left a successful career as a fashion designer in NYC to pursue farming full time in 2001. After years of study and apprenticeships in cheesemaking she opened her on-farm creamery 2013.