These are boom times for good software engineers. So why would a developer turn his back on Silicon Valley now?
In a word, cheese. And not just any cheese--we're talking authentic Italian buffalo mozzarella, made in the U.S.
In late 2009, Craig Ramini left the Valley and traveled 60 miles north to Tomales with a goal to recreate the soft, melt-in-your-mouth buffalo cheese that the Italians have cultivated over the last 1,000 years. The process is much harder than creating the cow’s milk mozzarella of popular string cheese brands, though, mainly because buffalo don’t produce as much milk as cows. And there’s also a water buffalo shortage in the U.S.