At Prodigal Farm, owners Kathryn Spann and Dave Krabbe handcraft farmstead goat cheeses which have a reputation for being some of the best and most luxurious in the country. Operating on a small scale, Prodigal Farm is able to put extraordinary time and attention into creating their fresh and short-aged cheeses. These styles are seasonal, delicate and with short shelf lives, and cannot be made year-round. It is their hope to expand their provender to include hard cheeses that can be aged and sold after milking season ends. Building a specialized aging space onto the dairy will enable Prodigal Farm to kickstart the small farming movement in their community by providing steady jobs to young farmers and cheesemakers, all while bringing a new range of cheeses to their customers in markets and restaurants near and far.
Thank you to everyone who backed our Kickstarter. We successfully met, and exceeded, our goal!
Camera and Sound by Kathryn Rende
Edited by Kathryn Rende
Interview by Kathryn Rende