What respectable curd nerd has not, for even a moment, contemplated leaving the rat race, moving to a farm, and making their own cheese? Well, lest there be any doubt that being a cheesemaker is easy business, check out this recent post that Kris Noiseux of Meadowstone Farm published to a cheesemaking listserv:
We have a grade A goat dairy in CT, milking 20 with 4 dry and 6 replacement kids. I work full-time and have the help of my retired father. My significant other works weekends and does morning milkings during the week plus animal care, soap, order tracking and supply stocking. We make soap, lotion, have a farm shop, and sell raw milk as well as cheese. We also keep bees, broilers and layers. We service commercial accounts and do two farmers markets.
I work 100-120 hour weeks, every week. I normally work to extreme exhaustion and, during high season like now, will find myself passing out in odd places and and generally incoherent. I regularly work 48 hours at a stretch, especially on the weekends. I have no idea how other farms do it, I would guess each season probably takes a few years off my life span. We couldn't afford to hire an employee.
Thanks to all the hard-working cheesemakers out there! We appreciate you!