Raw-Milk Cheesemakers Fill A Niche In Salmon

SALMON — When Jo and Michael Philpott aren’t moving cows, milking them and engaging in the process that transforms the liquid into artisanal cheese, they're tending to their two young children and logging long hours at their “regular” jobs.

The burgeoning business known as 45 North Farm — named for Salmon’s latitude — is truly a family endeavor and that family just happens to include six beloved bovines that provide milk.

The cheese tied to the grass-fed Jersey cows is variously packaged as a Bulgarian-style feta known for its creamy consistency, a Gouda entitled “Guleke Gold” after the historic captain whose wooden boats floated supplies on the Salmon River and a gruyere with nutty and buttery undertones that is being readied for sale next month.

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