Photo by Hannah Natalya.
Durcharme developed an ingenious method of peeling away the cambium layer away from the heartwood of the tree. Involving a home-made pressure cooker and unique slicing tools, Dave is able to deftly produce nearly half of our bark needs locally and single-handedly.
It’s his partnership and dedication to his craft that make Winnimere and Harbison unique terroir-driven cheeses. Not only that, but our ability to work with Dave fuels our purpose to revitalize an economy built from the working landscape. Our operating founder Mateo Kehler says it best:
“We built a pipeline to markets where there is disposable income and put high-value products into that pipeline so we can extract capital and bring it back to the community. It’s about more than dairy–there are more loggers here than farmers up here. When we make products that are authentic and reflect the place where they are made, we can tell a different story about the working landscape and create more value for the people living on it.”
If you’re curious to learn more, read the full article about our bark on the Vermont Sustainable Jobs Fund’s website!
