Our farm was mentioned in the January 2, 2014 article by Associated Press Reporter, Joyce M. Rosenberg
last year, Johnny Blakley opens a cooler containing various dairy items
in the farm store at Buffalo Creek Farm and Creamery, LLC Farmstead
Goat Dairy in Germanton, N.C. Small-business owners will face myriad
economic challenges this year, observers say. / AP FILE
What's ahead for small business in 2014
by Joyce M. Rosenberg
January 2, 2014
YORK - What stresses small business owners the most? The AP’s
conversations with them and the research they come across suggest it’s
a lack of clarity. Well, there’s no small business crystal ball - at
least one we are aware of - but if one existed, here’s a look at what
it might reveal for 2014:
Help from Washington?
a more conciliatory attitude in Congress. Lawmakers’ collaboration on a
budget deal in December is a sign that they’ll cooperate on issues
affecting small business, including tax reform, says Barbara Kasoff,
president of Women Impacting Public Policy, a group that advocates for
women and minorities in business. The deadlock over the budget and
government shutdown in 2013 hurt small businesses including federal
The safest bet? An increase in a tax code provision
that allows businesses to deduct up-front rather than depreciate the
cost of equipment like vehicles, computers and machinery. Without
action by Congress, the 2014 deduction is $25,000, down from $500,000
in 2013. With many companies still struggling and congressional
elections in November, lawmakers may boost it.
tepid economic recovery will continue to frustrate small-company
owners, says Susan Woodward, an economist with Sand Hill Econometrics
in Menlo Park, Calif. Small retailers are struggling even as consumers
spend more. Growth in online shopping and a tendency for people to
patronize stores owned by big companies (choosing Starbucks rather than
the local coffee shop, for example) will continue to be a challenge.
businesses shouldn’t expect goldmines from government contracting.
Agencies will spend carefully. Some small federal contractors reported
even before the $85 billion in spending cuts in 2013 that agencies had
been cutting back. Contractors will prospect for business with
companies to make up for budget cuts in 2013 and to diversify their
A sustained surge in construction of
single-family homes could be a game changer, Woodward says. Growth in
housing spills over to manufacturers, retailers and other businesses.
Labor market challenges
small businesses to struggle to find skilled workers for jobs like
high-tech manufacturing. It’s not a new problem. Surveys throughout
2013, including monthly reports from the National Federation of
Independent Business, showed that owners had positions they couldn’t
The situation may change if employers of all sizes keep
adding jobs at the stronger pace of the second half of 2013, says Peter
Cappelli, a professor of human resources management at the University
of Pennsylvania’s Wharton School. A shrinking pool of workers would
force small businesses to train new hires, something many have been
reluctant to do.
Health care may become a recruiting issue.
Owners who say they can’t afford to buy insurance under the health care
law could find it harder to attract top talent.
Companies hoping to borrow from a bank or raise money on the Internet may get their wish.
governing how companies solicit money from individual investors online
may be completed after a long wait. The Securities and Exchange
Commission published them in October, 10 months later than expected.
Websites are already preparing for the day when the rules go into
Banks are expected to continue gradually increasing
their lending to small businesses. At the end of the third quarter, the
Federal Deposit Insurance Corp. tallied $284 billion in small business
loans, up 2 percent from a year earlier. Banks are more likely to lend,
particularly to the smallest businesses, if Congress doesn’t get bogged
down in budget battles and the stock market remains healthy, says
Jeffrey Stibel, CEO of the credit rating company Dun & Bradstreet
The number of small
businesses that use cloud computing is likely to keep soaring, but
owners may feel some pain as cloud providers start charging more. In
2013, 43 percent of small businesses used the cloud, storing data and
software offsite and accessing them via the Internet. That’s up from 5
percent in just three years, according to a survey by the advocacy
group National Small Business Association.
Cloud providers are
starting to price their services like cable TV companies, says David
Rosenbaum, president of Real-Time Computer Services, a technology
services company in New York. Businesses get attractive introductory
offers, but they’re likely to pay much more in the future, especially
if they decide to move their data elsewhere.
There’s room for
small businesses to expand into social media in 2014. More than a
quarter don’t use it at all, according to the NSBA. Companies will get
more sophisticated in how they use it. They’re starting to use social
media tools that allow them to reach out to customers locally - even to
customers walking past their stores, says Ramon Ray, a journalist who
runs a website called smallbiztechnology.com.
will give business owners a chance to understand the complexities of
the health care law. Insurance brokers and benefits consultants have
said it would take a year of the law being in effect for owners to get
a sense of its impact on their profits.
Many businesses avoided
the law’s requirements by renewing their 2013 policies before the year
ended. They’ll need to get up to speed before renewing in 2014.
Our farm was mentioned in the June 2014 article by Our State
10 N.C. Creameries to Explore and Enjoy
a new crop of cheese makers, connoisseurs, and consumers who are making
room for real cheese at our tables. Enjoy exploring and eating at these
North Carolina creameries.
1. The caring owners of Oak Moon
Farm and Creamery in Bakersville believe at least one thing: happy
goats make good milk, and good milk makes good cheese.
2. Visit the Alpine and LaMancha dairy goats at Round Mountain Creamery in Black Mountain for cheese tastings and farm tours.
The best way to enjoy the cheese at Goat Lady Dairy in Climax is by
attending their “Dinner at the Dairy” series, offered one weekend per
month in the spring and fall.
4. Every proper turophile will appreciate a visit to Blue Ridge Mountain Creamery in Fairview for their cage-aged cheeses.
Stop by the cheese shop at Looking Glass Dairy in Fairview to taste a
variety of their cheeses alongside a few other Asheville-area
accoutrements, like Hickory Nut Gap Meats and Lusty Monk Mustard.
6. You may go for the cheese at Buffalo Creek Farms in Germanton, but stay for the small group tour to talk about the importance of local food and life on a goat dairy farm.
Be sure to reserve your spot on a tour at Homeland Creamery in Julian
where you’ll take a hayride around the farm, hand-milk Miss Betty, the
simulated cow, and sample their ice cream.
8. For nearly 87
years, English Farmstead Cheese in Marion has been producing cow’s milk
cheese. One bite and you’ll see why it’s just as popular today as its
9. With a vision for developing and sharing
sustainable and energy efficient agriculture practices, Cultured Cow
Creamery in Raleigh is producing some of the best cheese in central
North Carolina on their 135-acre farm.
10. Escape the city for a
night away at Celebrity Dairy in Siler City. Stay in the farm’s inn,
enjoy a locally-sourced breakfast, and meet the goats who produce the
Discover more ways to get outdoors in North Carolina.
Our farm was mentioned in the June 12, 2014 edition of The Stokes News and the June 13, 2014 The Weekly Independent
Our farm was mentioned in the May 22, 2014 edition of The Stokes News and the May 23, 2014 The Weekly Independent
Tour sustainable family farms on very first Triad Farm Tour
Buffalo Creek Farm and Creamery (Germanton), Harmony Ridge Farms (Tobaccoville), Keep Your Fork Farm (King), and Plum
Granny Farm (King) will be among the 17 farms open to tour goers the first full weekend of June as part of the inaugural Triad
This self-guided tour, sponsored by the Carolina Farm Stewardship Association, features working farms and gardens and taps
into the Triad’s growing passion for local food and farming. Saturday and Sunday, June 7-8, 2014 from 2:00-6:00 PM both days,
a total of 17 scenic and sustainable farms throughout the Triad counties of Alamance, Forsyth, Guilford, Stokes, Surry and
Yadkin counties will open their barn doors and farm gates as part of the Triad Farm Tour.
Some of the unique things to see and do at these four local farms during the Triad Farm Tour:
See lots of cute baby farm animals, including chicks and goats, and truffle hunting dogs;
Learn gardening and growing techniques such as composting, raised vegetable beds, and beekeeping;
Check out how they grow vegetables, fruits, mushrooms and more without harmful pesticides;
Learn more about and why farm animals love pasture; find out what a chicken tractor is;
a behind-the-scenes view of a goat dairy, a truffle farm, a farm that
specializes in garlic, ginger and berries, a vegetable
Enjoy a farm-fresh picnic or snack with food and treats sold at the farms;
Teach your children where their food comes from, take a hayride, and more!
“So many children have read story books about farms and farm animals, but have never actually seen a farm. By touring,
children and adults learn where their food comes from and what a real farm is,“ said Roland McReynolds, CFSA Executive
Director. “It’s a great way to see how food is produced on sustainable small farms and support the local farmer who grows it!”
tickets, good for both days, are $25 per vehicle in advance. Tickets
are available for purchase during the tour for $30 or you
can also choose to pay $10 per farm (available for purchase at all of the farms during the tour). Groups of cycles count as one
your tour. Visit any farm in any order. And, don’t forget to take a
cooler so that you can bring home some of the farm fresh
products for sale at many farms! No pets allowed. The tour is rain or shine. Proceeds from the tour support the work of the
Carolina Farm Stewardship Association.
Complete information about the tour and the farms, with interactive maps and driving directions to each farm, plus tour tickets
Farm tour draws visitors from throughout the state
Nicholas Elmes firstname.lastname@example.org
Foodies from all over the state were in Stokes County this weekend as part of the first Triad Farm Tour.
self-guided driving tour, created by the Carolina Farm Stewardship
Association, provided an opportunity for people interested in locally
grown foods a chance to visit 17 farms in the Triad area and learn how
each farm operated. It included two farms in Stokes County, Plum Granny
Farm and Keep Your Fork Farm, and several farms in neighboring Forsyth
County, Harmony Ridge Farms, Horne Creek Farm, Buffalo Creek Farm and
Creamery and Yellow Wolf Farm.
“This has been excellent,” said
Kara Chambers, a Winston-Salem resident who traveled north for the tour
on Saturday. “A friend of mine emailed me the information and I got
together a carload of friends to come with me. It has been so much fun.”
like many of the people on the tour, is part of a growing trend of
consumers interested in buying locally and knowing how their food is
“I try to buy organically and locally as much as
possible,” she said. “I would like to visit more farms and I would like
to encourage my friends to come and do this next year. I have learned a
little bit more at each of the farms we have stopped at.”
Harmony Ridge Farms visitors got to tour two farming areas where they
learned different processes for growing a variety of organic vegetables.
to Plum Granny Farm got to see a different operation, learning about
organic blackberry and raspberry production as well as seeing some
older bee keeping methods.
Cheryl Ferguson, of Plum Granny Farm, said they had about 150 visitors over the course of the two-day tour.
sales were very good both days,” she said.”People liked the opportunity
to take home a taste of the farm. We had a good mix of new folks,
including a couple from Chicago contemplating a move to this area, as
well as some of our market customers. I would hazard a guess that it
was a 60-40 split.”
Ferguson said the tours allowed visitors to know more about where their food came from.
think it is imperative for folks to know where their food comes from
and to ask questions of the farmer,” she said. “Ask how he/she grows
the crop and why. Ask if they use chemicals and why. The more engaged
consumers are about where their food comes from and how it is grown,
the better and the more likely we are to tackle some of the health ills
that plague our country.
“There are real costs to participating
in these tours, staff time, lost opportunities to do other things while
getting ready for the tour, etc., but we think they are worthwhile,”
“There has been enough variety in the farms I have
visited that we have learned something new at each farm,” said
Chambers, noting that her greatest surprise on the tour came at Keep
Your Fork Farm where she got to meet locally trained truffle dogs.
“I did not know anything about truffle farming,” she said.
Jane Morgan Smith, who runs the truffle farm, said the tour had been a great success.
are very pleased with the turnout,” she said, noting that the Carolina
Farm Stewardship Association had been very helpful for her farm in a
variety of ways. “If I had not been a member I would not have known
about a grant that was available for marketing purposes. That helped me
build my website. I think they are looking for ways to continually
educate people about the fact that farms are going away and we have to
do something to keep them from disappearing. They are helping to change
the way people see farming.”
Smith said that sales during the event were very good, noting that she sold out of some items.
of the visitors were first time visitors, and only one couple came
because they had met me at the farmers market,” said Smith.
Blakley, who runs the 35-acre Buffalo Creek Farm and Creamery in
Germanton, said he had been amazed at the number of people that had
participated in the tour.
“I am just tickled to death,” he said.
had a great turnout on both Saturday and Sunday with Saturday being our
busiest day,” agreed Robin Blakley. “We had approximately 172 tour
visitors and 10 tour volunteers. Since this was the first Triad Farm
Tour, we didn’t know what to expect but were very pleased with the
number of people who wanted to come and see our farm and sample our
“Many people were from out of state and were enjoying
what NC has to offer,” she added. “This tour gave everyone the
opportunity to learn the difference between farmstead cheese and
artisan cheese and to meet the family member who milks the goats, takes
care of the animals, makes the cheese, sells our products at farmers
markets and maintains our social media and does our marketing.
volunteered many times at other tours before we started our goat
dairy,” Said Blakely. “It also is a great way of helping local small
businesses get exposure. We invited newly started BeNutty Bakes &
Butters of Winston-Salem to sell at our farm during the tour so that
they could showcase their products.”
Piedmont Farms Tour: Buffalo Creek a farmstead creamery, farm
Nicholas Elmes email@example.com
For Johnny Blakley a little wedge of land along Route 8 in Gemanton has become a dream come true.
and his wife Robin purchased the farm in 1992, initially looking for
land in Forsyth County to house their horses and have since developed
it into the the Buffalo Creek Farm and Creamery.
“We had four
horses and it had gotten to be more that our property in Winston-Salem
could sustain,” said Blakley, adding that they had to find somewhere in
Forsyth County to meet employment requirements for his job with the
city. “So we found this place and it has worked out really good.”
family started raising goats and experimenting with products they could
make with the goats’ milk and visiting creameries throughout the state.
went to Sleepy Goat Farm in Pelham,” said Blakley. “Those folks are 26
miles from the nearest anything and I said if these people can do this
well where they are located then we need to do it before we get any
So the couple started volunteering with farm tours in other areas of the state and taking cheese making classes.
you volunteered to help at a creamery on a farm tour and half an
interest in it the people would sit down with you after it was over and
talk about what they were doing,” he said. “We were able to find out
anything we wanted to know about it from them.
“We also started taking cheese classes anywhere I could find them,” he added.
2011 the couple started construction on their farm store and creamery
and have been making cheese commercially for the past three years.
the farm is home to 40 goats, about 40 hair sheep, a small heard of
grass feed beef cattle and hundreds of chickens which produce both meat
and free range eggs.
The farm store, open seven days a week,
provides a market for visitors to find a variety of goat’s milk
cheeses, goat’s milk soap, eggs, and beef, lamb and chicken meat.
The store also sells a variety of products from farms throughout the state.
we built it, we ended up with a bigger store than we thought we would
have,” said Blakley. “We have made contact with about 12 to 15 farms
across the state and they send us the stuff they make and we sell it in
our store. I gives us a better selection and gives them a bigger outlet
for their product.”
The farm also partners with the Piedmont Farm School, providing tours of the creamery.
we go into the dairy and they get to see the cheese cave,” he said. “We
also are one of the founding members of North Carolina Cheese Trail.”
The farm uses dogs and llamas to help protect their herds.
are great livestock guardians,” said Blakley. “They are usually good
for about 25 years, where dogs are only good for 12 to 14 years. They
eat the same food as the goats and you only have to trim their hooves
and wool one time a year.”
Additionally the llamas never have to leave the pasture and are extremely protective of their heard.
“They can even be trained to guard turkeys,” said Blakley.
Our farm was featured in the June 25, 2014 edition of The Stokes News
Johnny Blakley talks with visitors during the recent Piedmont Farm Tour.
Here is a Q & A with Robin Blakley of Buffalo Creek Farm and Creamery
Where do you sell your eggs?
sell our eggs in our on-site Farm Store along with our other products,
farmstead goat cheese, grass fed beef, pastured chicken and lamb and
goat’s milk soap.
How many birds do you have?
We have approximately 60 egg layers and two roosters.
How do you house your chickens?
chickens are pastured - - - so they go wherever they please.They do
have access to laying boxes in a chicken house but some still love to
lay their eggs in special spots in the barn.
What do you feed your chickens?
Our chickens get a commercial laying pellet to supplement their foraging and they enjoy whey from our cheesemaking.
What are your birds favorite treats?
Our birds love watermelon and cantaloupe and an occasional bit of cheese!
What is your favorite breed of chicken?
had many breeds over the years, but we love our Golden Comets the
best. They are very docile and lay beautiful large brown eggs!
What do you like best about raising chickens?
favorite thing about chickens is the eggs that they give. Their
yolks are firm, bright orange and high in Vitamin D. Once you eat
pastured eggs, you never want to eat any other kind.
Which came first, the chicken or the egg?
The chicken came first . . . at least that’s how we got them started.
Our farm was the Featured Farmer on LocalHens.com
Getting to Know Buffalo Creek Farm and Creamery
doesn't love green pastures, sweet farm animals, and delicious cheeses?
We do! And today we're getting to know Buffalo Creek Farm and Creamery,
located in Germanton, NC. Our local stop for all things cheese!
Family-owned and run, get to know Robin and Johnny Blakley's farm where
the animals are pets, the goats are milked every morning, and the
cheese is made by hand, with love and care.
Tell us a little about you and how Buffalo Creek Farm and Creamery came to be.
purchased our 34-acre farm back in 1992 while we were working public
jobs. Johnny was a Police Officer for the City of Winston-Salem and
Robin worked in Fleet Operations at R. J. Reynolds Tobacco
Company. The area that the farm is located in is one of the last
predominately agricultural areas in Forsyth County. We became a
licensed goat dairy in 2012 producing both raw milk aged and fresh goat
cheese. Before 1992 our farm was a cow dairy and a fish
farm. Today, we have dairy goats, Katahdin Cross sheep,
Hereford/Angus Cross beef cows and miniature Zebu cattle.
What type of dairy are you?
are a farmstead dairy. Farmstead means that our cheeses are made
on the farm and no outside milk is purchased - - - everything is done
here and the goats live here too!
There are so many different
types of cheeses out there! Tell us about some of yours and the best
ways to eat them.
We make both raw milk aged
cheeses and fresh cheese. Our two favorites this year are our
feta of which one type is marinated in olive oil, with peppercorns,
garlic and red pepper and our pimento chevre. The feta can be
eaten as is, on a green salad, or the oil can be brushed on bread or
pizza crusts with the feta crumbled on top. After the cheese has
been eaten, any oil remaining can be mixed with red wine vinegar to
make a delicious salad dressing. The pimento chevre is creamy and
is great spread on crackers or bread. It also makes for a great
spread to be added to those fresh tomato sandwiches.
Now don’t give away your prized cheese-making secrets! But can you walk us through how you make your cheeses?
goats are milked every morning and the milk is stored in our chiller
until needed. Being a micro dairy, we make cheese every six days
or so. Some of our cheeses are made using raw milk and aged in
our cheese cave at least sixty days before the wheels can be cut and
the cheese sold. Other milk is pasteurized and turned into
chevres, feta, farmers or queso fresco. These cheeses can be sold
the same week. Our cheese is sold daily in our Farm Store and we
attend four farmers markets weekly. Our goat cheese is also
available at several local food stores, co-ops and CSA’s. You’ll
even find some of our cheese on the menu at several local
We love cheese! And we love local products! Why is it important to eat and shop local when it comes to cheese?
believe it is important to eat and shop local. In our case, what
better way can you meet the person who milks the goats, makes the
cheese and samples the cheese to you at farmers markets. You can
shake the hand who feeds you and build a relationship. We also
enjoy that people can come to our farm and see the goats and know how
they are cared for. Our animals are very important members
of our farm. Without them, we couldn’t make the cheese that we
We’re in the midst of
the hot months of summer. Do you have any favorite summer cheese dishes
for get-togethers and cookouts?
One of our
favorite recipes, especially for July 4th, is a blueberry goat cheese
tart. These tarts use a rolled puff pastry which is filled with
plain goat cheese, honey, vanilla and lemon juice and covered with
blueberries and sprinkled with powdered sugar. Sliced
strawberries can be added too for a beautiful red, white and blue
themed dessert dish.
Our farm was featured on Nothin' but Nola on June 27, 2014
Our farm was mentioned in the October 15, 2014 Press Release from the N.C. State Fair
FOR IMMEDIATE RELEASE
WEDNESDAY, OCT. 15, 2014
NCDA&CS dairy marketing specialist
Winners chosen in State Fair Cheese Competition
- Chapel Hill Creamery took top honors in the North Carolina State Fair
Cheese Competition sponsored by Whole Foods Market. The dairy’s
Calvander cheese won Best of North Carolina and Best of Show, in
addition to winning a first place for best hard cheese.
Hill Creamery also won ribbons in the Mozzarella, Smear Ripened, Open
Semi-Soft Cheese, Open Hard Cheese, Feta, Swiss and Open Soft Ripened
Fifteen N.C. cheese makers submitted 76 cheeses. Multiple cheeses can be submitted into each category.
judging took place Oct. 10. A team of six judges rated the cheeses on
technical and aesthetic merits using the American Cheese Society’s
point system: first place, 93-100 points; second place, 86-92; and
third place, 80-85, meaning you can have multiple winners in each
1st The Cultured Cow Creamery (Durham)
2nd Looking Glass Creamery (Fairview), Blue Ridge Mountain Creamery (Fairview)
3rd The Cultured Cow Creamery
1st Chapel Hill Creamery
2nd The Cultured Cow Creamery
1st Chapel Hill Creamery
3rd Blue Ridge Mountain Creamery
1st Buffalo Creek Farm and Creamery (Germanton), Three Graces Dairy (Marshall)
2nd Buffalo Creek Farm and Creamery, Chapel Hill Creamery, Paradox Farm Creamery (West End)
3rd Goat Lady Dairy (Climax)
Flavored Hard Cheese
2nd Blue Ridge Mountain Creamery, The Cultured Cow Creamery
Flavored Soft Cheese
1st Goat Lady Dairy
2nd The Cultured Cow Creamery with 2, Three Graces Dairy, Goat Lady Dairy, Chapel Hill Creamery
Smear Ripened Cheese
1st Chapel Hill Creamery
2nd Chapel Hill Creamery, Three Graces Dairy
Open Soft Ripened
1st Chapel Hill Creamery
2nd Goat Lady Dairy, Looking Glass Creamery, Paradox Farm Creamery
3rd The Three Graces Dairy, Goat Lady Dairy, Once Upon a Meadow (Kernersville)
Open Soft and Spreadable
2nd English Farmstead Cheese (Marion) with 2, Goat Lady Dairy
Open Semi-Soft Cheese
1st Chapel Hill Creamery
2nd English Farmstead Cheese, The Cultured Cow Creamery
3rd Blue Ridge Mountain Creamery, Oak Moon Farm Creamery (Bakersville)
Open Hard Cheese
1st Chapel Hill Creamery
2nd Blue Ridge Mountain Creamery, Goat Lady Dairy, Piemonte Farm (Burlington)
3rd The Cultured Cow Creamery, Piemonte Farm
Goat’s Milk Fresh Chevre Cheese (Flavored)
1st Holly Grove Farms (Goldsboro), Buffalo Creek Farm and Creamery, Looking Glass Creamery, Three Graces with 4
Buffalo Creek Farms, Once Upon A Meadow, Kilby Family Farms (Asheboro),
Three Graces Dairy, Holly Grove Farms, Paradox Farm Creamery
Goat’s Milk Fresh Chevre Cheese (Unflavored)
1st Paradox Farm Creamery, Goat Lady Dairy, Holly Grove Farms
2nd Kilby Family Farms
3rd Buffalo Creek Farm and Creamery
Goat’s Milk Aged Cheese
1st Looking Glass Creamery
2nd Oak Moon Farm Creamery
Sheep & Mixed Milk Cheese
2nd Three Graces Dairy with 2, Goat Lady Dairy
American Originals Open Cow or Goats milk
2nd Blue Ridge Mountain Creamery, The Cultured Cow Creamery, Oak Moon Farm Creamery, Goat Lady Dairy
3rd The Cultured Cow Creamery
cheeses in the contest will be displayed during the fair in the
Education Building. The Best of Show and other cheeses will be
available for sampling and sale at the Got to be NC Dairy Products tent
during the State Fair, Oct. 16-26. The tent is located between the Jim
Graham Building and the Waterfall.
Our farm was featured in the October 17, 2014 article in The Weekly Independent
Buffalo Creek Takes Medals
Creek Farm and Creamery went five for five in the North Carolina State
Fair’s International Cheese Competition this year, taking home two
golds, two silvers and on e bronze medal.
The creamery was gold medal winner with its feta and its garlic, peppercorn and garlic feta cheeses.
took a silver medals for their date and honey chevre and their red
pepper chevre. Their unflavored chevre took a bronze medal.
Awards were based on the cheese technical and aesthetic merits using the American Cheese Society’s point system.
winning cheeses will be on display at the Education Building at the NC
State Fair from Oct. 16 through Oct. 26. In total, 26 cheeses were
entered into the competition from fourteen North Carolina cheesemakers.
Tidbits: Local cheesemakers win at state fair
Creek Farm and Creamery in Germanton and the Goat Lady Dairy in Climax
won several gold medals for their goat cheese at the N.C. State Fair in
Buffalo Creek won gold medals for its regular
brined feta and its garlic, peppercorn and red pepper marinated feta.
Buffalo Creek won silver medals for its date and honey chevre, its red
pepper chevre and a bronze medal for its unflavored feta.
Lady Dairy won gold medals for its unflavored chevre and flavored soft
cheese. It won silver medals for another flavored soft cheese, open
soft-ripened cheese, and in the American originals open, sheep and
mixed milk, open class soft and spreadable and open class hard cheese
categories. It won bronze medals for feta and open soft-ripened cheese.
The cheese contest included 76 cheeses from 14 North Carolina cheesemakers.
For the complete list of winners, visit www.ncfair.org.
Our farm was mentioned in the October 21, 2014 edition of the Winston-Salem Journal
Tuesday afternoon, farmers sell their produce and specialty foods on
the patio outside Mary’s Gourmet Diner on Trade Street.
Downtown Cobblestone Farmers Market invites residents to taste test and
purchase locally-grown vegetables and craft items from 3:30 p.m. to 6
On a recent Tuesday afternoon, groups of two to three
people walked through the farmers market as storm clouds loomed above
the covered patio.
Three large tables lined the patio, offering
produce from local operations such as Beta Verde, Rowland Row’s Family
Farm and Buffalo Creek Farm and Creamery. Collards, kale and vibrant
radishes flowed over one of the tables, while the scent of fresh goat
cheese lingered in the air.
Margaret Norfleet Neff founded the Cobblestone Farmers Market system and discussed its origins in Old Salem Saturday mornings.
needed food around Old Salem because it’s at the center of the largest
food insecure area, but it needed to be a market for everybody,” she
Eventually, the Old Salem Cobblestone Farmers Market
managers met with a group of farmers who were interested in starting a
The Downtown Cobblestone Farmers Market moved to
its current location outside of Mary’s Gourmet Diner from its previous
location at Krankie’s Coffee on Third Street.
The market was temporarily located on Patterson, a parking lot on Fogle Street and outside the Milton Rhodes Center.
Cobblestone Market system offers the only food subsidy program in the
city, the Matching Program, according to Norfleet Neff.
time you purchase directly, 40 to 70 cents of your dollar stays in the
community, compared to less than one percent at big-box groceries,” she
The Matching Program makes organic food available to
customers who qualify for the federal government’s Electronic Benefit
Transfer or the Supplemental Nutrition Assistance Program benefits,
colloquially known as food stamps.
The Old Salem Cobblestone
Farmers Market draws larger numbers, 2,300 to 3,700 people every
Saturday, versus a range of between 50 to 300 people during the Tuesday
market, according to Norfleet Neff.
“This is the one we’re growing right now,” she said.
The number of customers and farmers has decreased as colder weather moves in.
the smaller crowd, the market showed that agricultural production
doesn’t end with the summer. For some, attending the Downtown
Cobblestone Farmers Market is a matter of both convenience and the
quality of the products sold.
“I like the downtown market
because it’s quieter than the Old Salem market and it is closer to my
home,” said Kelly Wright, who lives northwest of downtown. “I like
supporting local businesses and I’m trying to feed my kids organic.”
vendors, who attend both the downtown and Old Salem markets, expressed
their support for the weekday market and its continued growth.
For every farmer present, the Downtown Farmers Market has helped business.
have been members of the Cobblestone Market for about five years now.
It makes up about 40 percent of our sales,” said Johnny Blakley of
Buffalo Creek Farm and Creamery in Germanton.
Blakley was selling “goat berries,” a type of flavored cheese balls as the specialty item of the day.
the attendance numbers aren’t as large as the Old Salem Farmers Market,
the business present Oct. 14 explained the benefits of the downtown
“Midweek markets are not going to be as strong as your
weekend markets, but the Downtown Farmers Market has definitely been
good for business,” said Joe Rowland of Rowland’s Row Family Farm.
In addition to managing the Downtown Cobblestone Farmers Market, Norfleet Neff is also a vendor.
She owns a business, with her daughter, called Beta Verde, which produces and sells gourmet jams.
On Oct. 14, jars of approximately ten different types of jams lined the Beta Verde table.
the center, a display of blueberry jalapeno, one of the business’s most
popular jams according to Norfleet Neff, was nearly picked clean.
Market organizers hope that the downtown market will continue to grow next year.
Norfleet Neff discussed working with the Downtown Winston-Salem Partnership in order to help market the business.
“The strength of any farmers market is the uniqueness of the product,” said Jason Thiel, the organization’s president.
“They’re wonderful people, wonderful operators. They do it the right way.”
downtown market will go on hiatus on Oct. 28 and reopen May 26. For
students wanting to get away from the Pit, the Downtwon Cobblestone
Farmers Market is the place to go.
Our farm was mentioned in the October 31, 2014 edition of the Old Gold & Black
Our farm was featured in the September 11, 2014 edition of Roy's Folks on Fox 8 WGHP
The sun hasn’t even come up yet but things are quite busy at Buffalo Creek Farm and Creamery.
Forsyth County goat dairy just outside of Germanton makes a variety of
cheeses and sells at area farmers markets and at their farm store. They
are also part of the North Carolina Cheese Trail.
Our farm was feaured in the November 14, 2014 edition of The Weekly Independent and The Stokes News
Germanton plans to host 3rd annual Small Business Saturday
small local businesses plan to set up outside Buffalo Creek Farm and
Creamery’s Farm Store on Nov. 29 as part of their Small Business
In addition to Buffalo Creek’s goat’s milk
cheeses, customers will be able to sample and purchase products from
Mother Holtz Farm (jams and jellies), Mystic Wench Herbs (herbs, teas
and soaps), Tyson Farm (honey), Running Pine Herb Farm (herbs and
flavored vinegars), Nothin’ but Nola (granola), Piemonte Farm (artisan
cow’s milk cheeses), and Crooked Run Vineyards (muscadine grape juice).
Family Farm’s goat’s milk soaps and lotions, Dinner Time Chimes’ spoon
wind chimes, and a variety of food and gift items in the Farm Store
will round out the items available to Saturday’s shoppers.
to the Farm Store are typically able to view the farm’s livestock from
the parking area by looking out into the pastures that border the Farm
Store. While shoppers browse the selection in the Farm Store, they are
able to watch a virtual tour of the farm and take a peek behind the
scenes of where the goat milk cheeses are produced.
Creek’s owners, in addition to the owners of each of the local
businesses will be available to answer questions and to explain more
about their products. The local business owners are gearing up for
Small Business Saturday and hope that everyone continues to Shop Local
and Shop Small this holiday season. The Farm Store is open daily
(Monday-Saturday 9-6; Sunday 1-6) throughout the year. They offer a
variety of local foods and gift items, including products from the
vendors who will be joining them on Small Business Saturday.
Our farm was mentioned in the March 18, 2014 post on Bat Crow Farms
Farm Field Trips
a wonderful part of Piedmont Farm School we get to take a monthly field
trip to various farms. This month we visited two farms in Forsyth
County, NC. We were greated at Brasfield Club Lambs by John Brasfield a
very down to earth farmer. At his family farm we learned about his 10
acre experience raising 100 sheep or so at a time. We were able to see
baby lambs, discuss livestock great pyrenees, see the pastural rotation
system, as well as learn about electric fencing and getting water to
travel to multiple pastures. The morning was loaded with new
information to process including birthing, castrating, tagging ears,
and parasite control.
Next on the list was the Buffalo Creek
Farm and Creamery. There we visited the micro dairy where we were very
lucky to get a detailed tour (which if only offered for educational
purposes). There small operation looked very efficient. On this 34 acre
farm the family raises and milks about 20 Nubian goats. Other animals
we saw were heritage chickens, turkeys, guinea fowl, some sheep and
cattle, as well as guard llamas and more great pyrenees. This farm was
so cute and charming. Definitely a great place to take the family. You
can take a dairy tour for $50 a person, look at some beautiful animals
and visit the farm store. The farm store has a little bit of everything
you would want to see. You can purchase the farms cheese, as well a
meat, goat milk soap, goat and farm themed presents, handmade gifts,
unique farm themed children's gifts and a delicious assortment of jams
and other farm products. We easily spent a bunch here. We purchased 7
different frozen goat cheeses. Our favorites so far are the feta
marinated with garlic and peppercorns and the farmstead traditional
basil and sundered tomato chèvre. We can't wait to thaw and try our
This visit to Buffalo Creek Farm and Creamery
was an optimal educational experience. Everyone was very knowledgeable
and friendly. The farm was clean and well maintained. We left with so
much great information and a few recommended resources for "the best
goat cheese books" by Giancalis Caldwell. This farm is a must see trip
to Forsyth County open 7 days a week Monday - Saturday 9-6 and Sunday
Our farm was mentioned in the November 4, 2014 post by Atelier on Trade
Asparagus with Farmstead Feta from Buffalo Creek Farm and Creamery
Buffalo Creek Farm and Creamery, LLC
Farmstead Goat Dairy
3255 Buffalo Creek Farm Road
Germanton, NC 27019