Gail Hobbs-Page

Gail Hobbs-Page took her education as a chef and a love for agriculture and turned it into a grass-based goat farm and dairy called Caramont Farm. She now milks 125 goats and sells her cheese to restaurants and shops all over the eastern United States.

Experience: Gail grew up on a North Carolina tobacco and peanut farm, so she has never been far from agriculture or food. She worked as a professional chef at Magnolia Grill and Fearrington House, both renowned for their farm to fork philosophies.

She figured if she could cook, she could make cheese, and founded Caromont Farm in 2007 with only seven goats and basic equipment. She sold out of fresh chevre at her first farmers market.

Caramont Farm now has 125 goats and buys cow milk from a neighboring farm, Silky Cow. Gail runs the farm as a grass-based dairy, and sells cheese to restaurants, shops, and wineries from New York to New Orleans.

She consulted with Dave Matthews on his Best of What's Around farm, a grass-based operation that sells beef from 300 cows.

Education: Gail completed her undergraduate degree at the University of North Carolina at Chapel Hill and attended the artisan cheesemaking program at the University of Vermont to learn her current craft.

About Food & Wine

Food & Wine, a Dotdash Meredith Brand, is an award-winning online resource for anyone passionate about the culinary world. With rigorously tested recipes and the most trusted restaurant, drinks, culinary travel and home coverage, we inspire and empower people everywhere to discover, create, and devour the best in food and wine. Learn more about us and our editorial process.

Latest from Gail Hobbs-Page