Mark gillman
Mark Gillman has been making aged raw cheese at Cato Corner Farm since 1999, when he joined his mother Elizabeth on their family farm. In the past three years, the farm has introduced a line of younger pasteurized cheeses, including two bloomy rinds and a Bulgarian feta. Cato Corner Farm raises 50 Jersey cows on a pasture-based diet and uses all the milk for cheese. Their cheese has received numerous distinctions including five ACS awards in the farmstead cheese category.
