Our farm was mentioned in the January 2, 2014 article by Associated Press Reporter, Joyce M. Rosenberg
Late 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

NEW 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?

Look for 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 contractors.

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.

Revenue strains

A 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.

Small 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 revenue streams.

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

Expect 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 fill.

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.

Finding capital

Companies hoping to borrow from a bank or raise money on the Internet may get their wish.

Rules 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 effect.

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 Credibility Corp.

Technology trends

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.

Health care

2014 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

There's 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.

3. 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.

5. 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.

7. 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 ever been.

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 award-winning cheese.



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
Farm Tour.

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;

Get a behind-the-scenes view of a goat dairy, a truffle farm, a farm that specializes in garlic, ginger and berries, a vegetable
farm;

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!”

Tour 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
vehicle. Tickets can be purchased online now at http://www.carolinafarmstewards.org/tft/ or at Cobblestone Farmers Market in
Winston-Salem.

The tour is self-guided. Choose the farms you want to visit on the interactive map at http://www.carolinafarmstewards.org/tft/ to
plan 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
are available at http://www.carolinafarmstewards.org/tft/.
Farm tour draws visitors from throughout the state

Nicholas Elmes nelmes@civitasmedia.com

Foodies from all over the state were in Stokes County this weekend as part of the first Triad Farm Tour.

The 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.”

Chambers, 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 produced.

“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.”

At Harmony Ridge Farms visitors got to tour two farming areas where they learned different processes for growing a variety of organic vegetables.

Visitors 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.

“Our 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.

“I 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,” she said.

“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.

“We 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.

“All of the visitors were first time visitors, and only one couple came because they had met me at the farmers market,” said Smith.

Johnny 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.

“We 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 cheese.

“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.

“We 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 nelmes@civitasmedia.com

For Johnny Blakley a little wedge of land along Route 8 in Gemanton has become a dream come true.

Blakley 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.”

The family started raising goats and experimenting with products they could make with the goats’ milk and visiting creameries throughout the state.

“We 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 older.”

So the couple started volunteering with farm tours in other areas of the state and taking cheese making classes.

“If 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.

In 2011 the couple started construction on their farm store and creamery and have been making cheese commercially for the past three years.

Today 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.

“When 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 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.

“Llamas 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.


Featured Farmer

Here is a Q & A with Robin Blakley of Buffalo Creek Farm and Creamery

Where do you sell your eggs?

We 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?

Our 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?

We’ve 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?

My 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

Who 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.  

We 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?  

We 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?

The 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 restaurants.      

We love cheese! And we love local products! Why is it important to eat and shop local when it comes to cheese?

We 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 enjoy.      

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

CONTACT:
Steve Lathrop
NCDA&CS dairy marketing specialist
336-402-5817

Winners chosen in State Fair Cheese Competition

RALEIGH - 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.

Chapel Hill Creamery also won ribbons in the Mozzarella, Smear Ripened, Open Semi-Soft Cheese, Open Hard Cheese, Feta, Swiss and Open Soft Ripened categories.

Fifteen N.C. cheese makers submitted 76 cheeses. Multiple cheeses can be submitted into each category.

The 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 category.

Cheddar
1st The Cultured Cow Creamery (Durham)
2nd Looking Glass Creamery (Fairview), Blue Ridge Mountain Creamery (Fairview)
3rd The Cultured Cow Creamery

Swiss
1st Chapel Hill Creamery
2nd The Cultured Cow Creamery

Mozzarella
1st Chapel Hill Creamery
3rd Blue Ridge Mountain Creamery

Feta
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
2nd 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

All 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

Buffalo 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.

They 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.

The 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
Michael Hastings

Buffalo 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 Raleigh.
 
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.

Goat 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

Every Tuesday afternoon, farmers sell their produce and specialty foods on the patio outside Mary’s Gourmet Diner on Trade Street.

The Downtown Cobblestone Farmers Market invites residents to taste test and purchase locally-grown vegetables and craft items from 3:30 p.m. to 6 p.m.

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.

“We 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 said.

Eventually, the Old Salem Cobblestone Farmers Market managers met with a group of farmers who were interested in starting a weekday market.

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.

The Cobblestone Market system offers the only food subsidy program in the city, the Matching Program, according to Norfleet Neff.

“Every 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 said.

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.

Despite 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.”

The 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.

“We 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.

While the attendance numbers aren’t as large as the Old Salem Farmers Market, the business present Oct. 14 explained the benefits of the downtown location.

“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.

In 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.”

The 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.

The 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

Ten 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 Saturday event.

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).

Long 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.

Visitors 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.

Buffalo 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

As 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 other goodies.

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 1-6.
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
336.969.5698
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