USING THE PAST TO BUILD A FUTURE
Even though they both grew up with plenty of farm know-how, the sisters knew that revamping the farm would be no small task. If they were going to innovate new means of production, they would have to turn to another childhood friend for help. Audie Wall had grown up on another farm down the road, and also attended the University of Illinois with Beth and Amy. She was now pursuing her own “normal” life -- as an engineer and professional helicopter pilot. But she was down to join her friends on this venture, and volunteered her analytical skills.
After considering their options, the three struck upon cheesemaking. Wall wasn’t a trained cheesemaker, but she brought two important ingredients: “The scientific method and gumption,” says Amy. Deciding to put their other occupations on the back burner, the women hashed out a plan -- and in 2009, The Marcoot Jersey Creamery was born.
It’s not just the quality of their cheese that sets their dairy apart. It’s how they make a lot with a little. For example, one of the creamery’s most notable features is its underground, Swiss-style cheese cave used to age their wares “while providing energy efficiency and sustainability for the creamery.” By using a method that predates a need for power sources, they’ve found a way to lower their carbon footprint (and electrical bill). That’s what you call good engineering. But it’s not the only Swiss import they’ve built their business on in America.