Recent News from the Farm
"Buttery, bloomy, sharp or funky—whatever your persuasion, it’s a good time to be obsessed with cheese. Artisans across the country are experimenting with intense flavors, new milks and different textures, meaning that you should be putting cheese on everything! From gooey double creams to robust blues, here are 10 specialty cheeses we can’t stop eating."—Julia Heffelfinger
by Cheryl Sternman Rule
"Earlier this summer, I enjoyed a yogurt-fueled visit to Seattle."
"In the car on the way back to SeaTac, with my friend Denise behind the wheel, I opened the glass jar of Glendale Shepherd Sheep Milk Yogurt I’d just bought from The Calf & Kid, a sliver of a dairy stall in the city's Melrose Market. Several locals had urged me..... " Read Cheryl's entire review here