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Contributed by Marian Brown on 04/15/2013
The Sustainability Café on Monday, April 22nd will feature Alan and Keeley McGarr O’Brian presenting “Keeley’s Cheese Co.: From New York to Ireland and Back Again for Value-Added Dairy Production.” The Café will be held in Center for Natural Sciences Room 112 at 4:00PM, in conjunction with the Environmental Seminar. The Spring 2013 Sustainability Café/Environmental Seminar series is focused on our local food system.
Keeley McGarr grew up on her family’s dairy farm, and as a student at UVM, she struggled to see how she could fit into the family business once she completed her studies. Keeley got a work-study job making cheddar cheese and as a senior, she landed a cheesemaking internship in Ireland, where she learned to make Irish Farmstead cheeses. Home again and recently married to Alan O’Brian, an Irish cheesemaker, Keeley works with McGarr Farm’s grazing herd of registered Holstein and Jersey cows to produce the high quality milk that she turns into her signature cheeses, which are based on washed-rind recipes and aged in an underground cellar. Each cheese is unique, due to the special microflora of the Finger Lakes region where it’s created.
This event is free and open to the public.
Drink in a new way to think in the Sustainability Café.
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