by Lance Lynn
Dave Eagle of the local Eagle Mountain Farmhouse Cheese, with the help of his son Matt, has been banging out some pretty fantastic and, in my humble opinion, best Gouda-style cheeses made in our great state of Texas. I was lucky enough to steal him away for a few questions.
What drew you to artisan cheese making?
“I am a former practicing attorney who decided to change direction. During my law practice days, I had several opportunities to travel to Europe. In France, Italy, Germany and Switzerland, I was exposed to the European style of “Local Food.” In southern France, for instance, I had the chance to try many styles of cheeses, charcuterie, and other market-fresh products – not only great food but a different outlook toward food. As one who really enjoys many different styles of cheese, I came back from my last European trip determined to become part of the growing movement of local food producers here in Texas. In my opinion, local is the only way to go. We definitely need to wean ourselves away from the industrial food system, which is slowly killing us. I analogize us in relation to the current industrial food system, replete with genetically modified crops, highly processed foods, and a toxic industrial milk supply, to the proverbial frog in the kettle who never figures out that he is being boiled alive and is unable or too unaware to escape before it’s too late. I hope it’s not too late for us . . . I say, Get the government out of my kitchen! I urge all people to jump out of the kettle right now and go local . Continue reading →
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by Crave Staff
