Cow milk

Check out the cream on top! That’s how you know it’s not homogenized. Shake well for whole milk or scoop off the top (voila! low-fat) and use as heavy cream in recipes. We use the Low-Input, Low Impact (LiLi) system allows us to safely and gently pasteurize without homogenizing to preserve the rich, pure flavor and silky texture. Milk the way it was meant to taste!

Available for purchase at our farm shop and at many local retailers

 Goat milk

Studies show that goat milk is even higher in nutrients than traditional cow’s milk and it’s naturally homogenized. Using the Low-Input, Low Impact (LiLi) system allows us to safely and gently pasteurize to preserve the rich, pure and somewhat nutty flavor and silky texture. Try making your own chèvre goat cheese, yogurt or just enjoy on its own as a substitute for cow’s milk!

Goat milk and cheese is seasonal so please call or email for availability

 Cheese

Ever since we got our first batch of milk, we’ve been experimenting with recipes for yogurt, chèvre, hard cheeses, soft cheeses, you name it! Currently, our creamery is producing delicious Camembert made from our cow’s milk which is delightfully nutty and creamy.

Occasionally, we’ll offer additional cheeses to try and hope to invite you to future cheesemaking classes here at the farm.

Available for purchase at our farm shop.