If you haven’t had a chance – check out last week’s podcast – this week’s podcast is also wonderful – look for the blog tomorrow! Thank you for your patience and ongoing interest!
Jeff McCourt has a way of speaking in a calm manner about growing up on a farm, working as a chef, and now his passion for being a cheese maker. Including using some of his cheese on food out of his wood fired oven. He found that growing up on a farm driving a tractor and helping out on the weekend all helped. – so that now was ‘culmination of everything I’ve ever done in my life.’
“And, you know, for me, she kind of, it was one of those iconic PEI food products.”
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——– Quotes
“I was always kind of taking risks. I remember I asked my mom to buy seafood to make, I wanted to make chowder.”
“they come to P.E.I. and they can go 10 miles in any direction and his water or a farm or find someone who’s making something and it’s real.’
“We’re a dairy rich province here in Canada, in Prince Edward Island specifically, some of the highest, really good milk for making cheese. It’s fermented, is something, you know, that bacterial fermentation is what we’re missing these days in our kind of our gut system. “
“We rely on our pollinators here in the PEI, whether it’s blueberries, apples, potatoes, whatever.”
“Again, it’s one of those things that’s basic… it’s just something I know my wife is she’s you know, it’s kind of paying homage to her family and you know her history but it’s something always been that I’ve been interested in and you know cheese and honey and bread and it all sounds good.”
“that’s important to me that he has the same kind of love for what he does as what I do… And, you know, he has a big fan in there down in the summertime that keeps the cows cool. They have the music on… He used to milk 39 cows to reach his quota, which now he milks 30 cows… to reach the same quota. So those, you know, they’re producing more efficiently – and happier cows make good cheese.
“I kind of draw my inspiration from here, life, the land.”
