If Josie the cow cared, she could lift her big speckled head and see Patriots fans, tiny as ants, in the top tiers of Gillette Stadium. But the pretty speckled milk cow only has eyes for the grass.
And I only have eyes for the raw milk and cheeses that Terri Lawton – a tenth generation farmer – produces from Josie and the rest of her herd of about 24 grass-fed Ayrshire cows at the Lawton Family Farm in Foxborough.
Lawton and her crew make two types of cheese. One is an Asiago-style [made from raw milk], and the other a soft, creamy fromage blanc [made from pasteurized milk] that comes plain or flavored with chives, lemon honey, and tomato basil.
It’s not that surprising that Lawton could come up with two such successful cheeses (her lemon honey fromage blanc took the silver at the Eastern States Exposition in ‘09) after being in the cheese-making business less than two years. Not when you consider her pedigree.
To read the rest of the story, please go to: The Boston Globe.
