Our flock of laying chickens is regularly moved to fresh pasture where they fertilize our fields. Their golden-yoked eggs that are way more tasty and nutritious than your standard supermarket egg. Learn more.
We source our cheeses from our good friends over at Boxcarr Cheese, about five miles from our farm. Boxcarr is a farmstead cheese maker, which means that they source part of the milk for their cheeses from a herd of goats that they milk right on the farm. Learn more.
Campo is a half-pound block of smoke-kissed and washed cow’s milk cheese. This scrumptious cheese has notes of brown butter and white pepper.
Lissome is a half pound of Piedmontese beer-washed cow cheese. It is brothy, malty, and fruity.
Redbud is a Pimenton-rubbed and aged cow and goat cheese blend in a half pound block. It has nutty, smokey, piquant notes.
Nimble is a half-pound local beer-washed cow and goat cheese blend. It is savory, funky, and rich.
Presently Wine is a half pound of wine-rubbed and aged cow’s milk cheese.
Cottonbell is one of our favorite cheeses (like ever). It is a bloomy cow’s milk cheese with bright, saline, and velvety flavor.
Rosie’s Robiola is a geo ripened cow cheese with notes that are brioche, hayey, and snappy.