Raised on her grandparents’ peanut farm at the edge of The Great Dismal Swamp in Corapeake, North Carolina, Gail developed a love of food early in life. That love has sustained a rewarding 25 year cooking career, which ultimately led her to cheese-making. While Chef de Cuisine at Hamilton’s Restaurant in Charlottesville, Gail purchased two does from one of her local cheese producers and began experimenting in her own kitchen. She now aspires to craft her own cheeses in the farmstead tradition. After working on other local dairy projects, she embarked on her own venture, and Caromont was born. This chef-turned cheesemaker has found the perfect union between her farming heritage, knowledge of authentic cuisine, and love of animals.