Monthly Archives: January 2014

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Understanding Butter – grass-fed, cultured – What does it all mean?

Coming from many generations of farmers, there is one thing for sure we know: Nature knows best. A good farmer is a steward of the land, working with what nature offers or throws our way. Raising animals, crops and families, we are all of us, farmer and non-farmer, dependant on the land and how it […]

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FARM HOUSE Lady Jane

I recently overheard a customer remarking about how she hadn’t encountered many of the names of our cheeses before, and for good reason: many of the names we have bestowed on our cheeses do not correspond with their traditional names. Instead, many of our cheeses are named for sentimental reasons, and often have an interesting […]

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Farm House Whole Artisan Milk

Since we recently started selling our whole cows’ milk (in addition to our whole goats’ milk), we’ve received a lot of questions about milk, its terminology, and the difference between our milk and typical store-bought milk. Whereas most milk is flash-pasteurized and homogenized, our whole milk is gently batch-pasteurized and is not homogenized to ensure […]

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Farm House Heidi (gruyere-type cheese) for Fondue

Perfect time of the year for Farm House Fondue-exclusive blend featuring Heidi, our gruyere-type pasture milk cheese pic.twitter.com/zAfBOMwgv2 — Farm House Cheeses (@fhcheeses) January 13, 2014

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