Bio: Jeremy has been responsible for the cheese program at Spring Brook Farm & The Farms for City Kids Foundation since it began in 2008. Learning to make and expand traditional raw milk cheese production in a modern food safety environment, bringing new cheesemakers into the field, as well as building partnerships with nearby farms have all been important parts of the journey. He served as President of the Vermont Cheese Council (VCC) for two of his four years on the VCC board and has participated on numerous panels. He completed the Cheesmaking Certificate Program at the Vermont Institute of Artisan Cheese, 2008.
Statement of Intent: As the first and foremost voice of the American artisan cheese community, ACS has become the national leader in helping to define and defend American artisan cheesemaking. We are a diverse group of producers in a new and challenging regulatory environment. Over seven years as a member, I have seen ACS work to continually improve its service to our community. I have special interest in understanding and adapting traditional cheesemaking methods while accomplishing the highest level of food safety possible. We as an industry are only as strong as our weakest producer, so working to improve support for the smallest of producers seems essential while also sharing the space with the largest. I’d be honored and excited to help ACS continue to build its support for our community.