New Cheese Coming

As we have now entered the first official weeks of fall, I wanted to take a moment and update you on all the neat things we have been up to, both in and outside of the creamery!

A few members of our team spent the weekend sampling and selling cheese at the 50th annual Bluemont Fair, along with Magnolias at the Mill's, Chef Erik Foxx-Nettnin. He griddled up some phenomenal gourmet grilled cheese sandwiches with our Little John Cheddar, Nottingham Gouda, Maid Marian Camembert and Friar Tuck Fromage blanc!  One of our favorites included our Maid Marian Camembert, melted along with lobster and crab on buttery brioche. 

 Additionally, we have been working with International Gourmet Foods in distributing our cheeses locally, across the state, and in surrounding states. We were thrilled to have several members of their team come out to tour both the farm and creamery facilities, giving us the opportunity to tell our story as well as answer questions about the production of our delicious cheeses. You may start to see that familiar arrow shooting through the cheese in some of your favorite restaurants and shops! 

Our cheesemakers, Kelly Harding and Erin Saacke, enjoyed an evening sampling and interacting with wine club members at the Annual VIP Club Appreciation Dinner in mid-September. Check out the “Cheese Cake” created for the party and pictured here, for a hint as to what our next release will be! Any guesses?? Our cow’s milk Manchego/Tomme style is the middle tier on this cake with its natural brown (edible) rind.  Keep your eyes peeled towards the end of October for a new creamy and somewhat fruity character hitting the retail case!  

Come and see us at the Ag District Center for all of your fall wine, cheese and bakery needs!