Gail Hobbs-Page

Location: Esmont, Virginia

Chef and cheesemaker Gail Hobbs-Page is the proprietor of Caromont Farm in Esmont, Virginia. She has been producing award-winning goat’s milk and cow’s milk cheeses since establishing her farm in 2007, where her prized goats are raised on the sustainable principles of grass-based holistic management. In addition to Food & Wine, her work has been featured in The Washington Post and Culture Magazine, as well as on PBS, CBS Evening News, and international cooking shows.


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.


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 in Burlington to learn her current craft.

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