ive years ago, life for Todd and Shereen Wilcox
used to be about working long hours during the
week—for Todd in advertising; for Shereen,
baking bread—and going to their country home
in Pennsylvania to regroup. These days, they’re
still working long hours without much rest on the weekends, but
neither seems to mind all that much.
After participating in a ten-month cheese-making internship on
a farm in Vermont, they’re living the life they’ve always wanted:
being outdoors, growing their own food and raising and working
with animals.
When they’re not spending five to eight hours in the cheese room
devoting their time to the process of making various cheeses (goat,
chevre, feta), they’re preparing for the weekend farmers’ markets in
the New York City area—weighing, wrapping, pricing and packing
coolers. When they’re not packing cheese, they’re managing the
health and wellness of their goats (forty in total), which they
lovingly refer to the females as “the girls.” This includes milking and
feeding and keeping things, in general, clean. When not caring for
the goats, there are the chickens and four dogs to contend with.
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