WESTFIELD, Vt. — Laini Fondiller of Lazy Lady Farm has been making and selling goat cheese for 22 years. She loves it, but it’s a hard life.

“No friends, no social life,” Fondiller says. “My only other communication is with other cheese makers. And the farmers’ market.”

Last year, Fondiller and an assistant produced more than 10,000 pounds of cheese, working 14-hour days at her solar-powered dairy and finding time to serve as president of the Vermont Cheese Council.

While some people fantasize about chucking their day jobs to make goat cheese, Fondiller recommends against it. “Don’t. It’s a lot of work,” she told The New York Times in this story.

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Tags: Cheese

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