A few years ago, Ed Puterbaugh read Barbara Kingsolver's book Animal, Vegetable, Miracle and was inspired to learn to make cheese at home.
At the time, he never dreamed it would turn him into a master cheese maker.
Puterbaugh, a clinical microbiologist, experimented with making cheese for several years, and last October his hobby became Boone Creek Creamery. It took two years for the state to understand his cheese making process and approve his operation on Palumbo Drive.
"The state has never created an environment for artisan cheese makers," he said. There are 1,200 dairy farmers in the state and only nine cheese makers.
To read the rest of the story, please go to: Herald Leader