Lazy Lady Farm was started in 1987 on a small piece of land with no electricity, no running water, no phone and a small cabin of 12 x 20 feet. Laini Fondiller had worked on dairy farms around Vermont for many years and was part of the "back to the land" movement. She traveled solo around the world (1980-1984), with no money and no plans, and fell in love with France, French cheeses and cheese making. She began Lazy Lady Farm with an acre of veggies, a few sheep and a goat named Blooper.
Blooper's milk was turned into cheese in her kitchen and "ripened" in a closet lined with plastic. The veggies, lamb, rugs (made from the sheeps' wool) and the cheese were sold at farmers markets. In 1995, a small cheese room was built 10' x 14', with a herd of 12 goats. In 1997 a small cheese cave was constructed. The handmade pasteurizer was 5 gallons and Laini made 2-3 batches a day, milking the goats my hand. Hot water was made using solar and a early 1900's laundry stove. No refrigeration, so cheese was made as the milk came in.
By 2000 the herd had grown to 20. A small solar array was erected and Laini was able to milk the goats with a machine. Following a loan from Vermont Community Loan fund, a small cheese plant was built which allowed the farm to grow to 40 goats and process 275-300 gallons of milk per week in a 50 gallon vat, and this is as big as Lazy Lady intends to be.
The goats are grazed in the summer and taken for walks once a week to browse. The farm uses tractors that are over 50-60 years old and running just fine, and makes their own hay using old equipment. Making truly artisanal old world cheeses without hurting the planet is the goal at Lazy Lady Farm.