Liz MacAlister and her son Mark Gillman run Cato Corner Farm, with Liz looking after the cows and Mark overseeing cheesemaking. They have been in business together for over twenty years, perfecting their herd, through careful breeding for healthy cows and high-quality milk, and their cheeses. The milk is so important because they make farmstead cheese, which means they use their own milk instead of buying from an outside source. This means that they know exactly what is going into their milk, how their milk varies season to season, and how to best take advantage of the variation. Womanchego, a smooth, semi-firm cheese, has a sunshine yellow paste and extra sweet, grassy notes when made from summer milk. If Mark uses winter milk, the paste becomes lighter, almost cream colored, and the texture becomes richer.

We enjoy all the seasons of Womanchego! Inspired by a young Manchego, the classic Spanish sheep’s milk cheese, Womanchego is mild and smooth and tastes like butter and tangy fresh grass. Mark and Liz say it is their favorite cheese for melting, and they especially love it in quesadillas. It is also quite delightful sliced onto a piece of generously buttered toast spread with a fruity jam and a cup of coffee.