Buffalo Creek Farm and Creamery, LLC
Farmstead Goat Dairy
3255 Buffalo Creek Farm Road
Germanton, NC 27019
Our farm was mentioned in the July/August edition of Epicurian Charlotte
cheese please!
an adventure in north carolina cheese
by catherine rabb

Whether you knew it or not, North Carolina has been developing a national reputation for high-quality, locallyproduced foods and beverages. We’ve seen explosions in craft breweries, wineries and local distilleries. North Carolina’s rich barbeque heritage is being celebrated across the country. It’s particularly exciting to see how enthusiastically Carolinians are supporting locally-grown and locally-made food and beverages.

Farmer’s markets are packed with avid fans that support a swing back to local agriculture. North Carolina farmers and producers are featured on restaurant menus, and foodies are willing to make an effort to learn about-and seek out-the best North Carolina has to offer. Fortunately for us, cheese is no exception. Small batch, handcrafted cheese is produced across the state, in a wide variety of styles. And, boy, is it good. Cheese that is worth seeking out-and worth a drive-as the quality is exceptional.

A friend and I decided to travel along the North Carolina cheese trail (of course, sampling all the way), and visited several cheesemakers. Yes, it was fabulous, and we learned a bit about the trail along the way. We quickly learned how much we didn’t know about the cheesemaking process, about dairy farming and about the dedication of the cheesemakers, and we had a blast learning even more. We also quickly discovered a few tips for a successful cheese trail excursion.

there are two cheese trails in north carolina.

Very roughly, the Western North Carolina Cheese Trail, which centers around Asheville and the foothills, and the North Carolina Cheese Trail, which covers the central part of the state. Both have excellent websites with up-to-date information about the cheese producers, where each is located and a link directly to each producer’s website.

Unlike an established wine trail, however, where there may be a tasting room open at every stop, many of the cheese producers are tiny, juggling tending animals, making cheese and handling marketing, sales and distribution. Some producers have retail outlets on their properties with regular hours, and some only host visitors on specific days or by appointment. It’s smart to do a bit of pre-planning, calling ahead and checking websites or Facebook pages before you head out. If you’re really smart, you may be able, as you plan your trip, to find interesting stops for refreshments along the way by comparing your cheese trail route with the North Carolina Wine Trail, or the North Carolina BBQ Trail.

the cheese come from a variety of animals

A huge variety of cheese is produced in North Carolina,
with milk coming from cows, sheep, goats and even water buffalo! Cheese making is an art form, with the hand of the cheesemaker evident, as well as the type of milk used. Cheese may be made in a soft, semi-soft or hard style. Some require little to no aging, while others are stored in cheese caves, carefully aged and matured over time. An artisan cheese is one that’s made primarily by hand, in small batches. A farmstead cheese is made from the milk of the producer’s own animals, and outside milk is not purchased or used at all in the production.

Cheesemaker Faythe DiLoreto says, “Making cheese is part cooking, part chemistry and part magic.” Be sure to bring a cooler along, as you’ll want to stock up when you visit.

talk to the cheesemakers

Do take a minute to chat with the cheesemakers. They are a uniformly fascinating bunch of folks, often with terrific backstories. All are committed to their animals, if they have them, to their cheese and to providing healthy, fresh food for their neighbors. Following are a few of their stories, but with over 40 small cheesemakers in North Carolina, it’s on my bucket list to visit (and taste) with each and every one.

fading d farms

Located in Salisbury, Fading D Farms is one of a handful of working water buffalo farms in the United States. Owners David and Faythe DiLoreto (a retired physician and teacher, respectively) fell in love with buffalo mozzarella on a trip to Italy. Why water buffalo? David notes that they are genetically closer to the wild than cows, which makes them particularly resistant to disease. David notes that milk from water buffalo contains an A2 protein similar to goat’s milk, making it possible for some lactose intolerant folks to enjoy the cheese.

The DiLoreto’s originally purchased six water buffalo, but now have 43 in total, as well as alpacas and a gorgeous Great Pyrenees dog, Valcor, who is the alpaca guard. The water buffalo adults are big (around 2,000 pounds), a little stranger shy, but very sweet, and are each named for cheeses (Brie, Mozzi and Rella, and Pepper-Jackie). When babies are born, they’re bottle fed and don’t begin milking until they’re three years old.

When learning to make cheese from water buffalo milk, Faythe had to experiment, as there were no recipes, and the milk had a different pH, stretch-ability and moisture content than milk from other animals. She jokes that her neighbors have gourmet pigs, and they got to eat the mistakes as she learned. Today, the DiLoretos have a spotless cheesemaking facility, where Faythe keeps meticulous notes and records about each batch of cheese she makes, and a cave that holds around 400 cheeses in various stages of brining and aging. Their retail space, open Wednesday and Saturday afternoons, showcases their cheese, as well as Nigerian crafts (their daughter is a missionary there).

Their cheese is a hit at several farmer’s markets around Charlotte-look for them in Salisbury, Davidson and Cotswold. Be sure to check out a crazy-good cheese Faythe makes called Sepore, a Tallegio-like cheese that gets a bit soft in the center as it ages, as well as a buffalo version of Bel Paese.

buffalo creek farm and creamery

Just outside Winston-Salem in Germanton, NC, is Buffalo Creek Farm and Creamery. Johnny Blakley (a retired police officer) jokes that they got started when he wanted a boat, and his wife, Robin, wanted a horse. Four horses and no boat later, they bought a historic, but abandoned, farm with brush so high they had to stand on the tractor to mow it. At one point, the property had been a goldfish farm, and they had to fill in over 20 lakes to create a pasture. Eventually, they sold off the horses, and got sheep and goats to graze. Johnny took a cheese-making course at NC State, and they began a two-year journey to establish their business.

There hadn’t been a dairy farm in Forsyth County in over 40 years, so the process was new to everyone involved. Robin tells of the long awaited day that the license for their operation came in the mail, and she kissed “that green piece of paper” all the way down the driveway, she was so thrilled.

Today, the Blakleys raise Nubians, and enjoy their “talkative” personalities. Robin tends the animals and does the milking; the goats get animal crackers as a treat after milking. Johnny makes the cheese, and the feta-both the marinated and the plain versions of which have won first place awards at the North Carolina State Fair-is fresh, light and utterly addictive. He also makes a number of flavored Chèvres, including one made with local Amish orange jam and cranberries, as well as a Dutch-style waxed dipped cheese. Instrumental in developing the NC Cheese Trail, they talk a great deal about how supportive the local cheesemaking community is, and how all support each other. The tasting room is open seven days a week.

piemonte farm

When Fabian Lujan and Sandra Sarlinga moved to North Carolina from Argentina, they missed the bread from home. While they are new to cheese, they are not new to entrepreneurship, and began making herbal jellies and selling them at local markets. They wanted something that brought back customers each week, and began baking the much missed European-style bread, including baguettes, olive loaves and Parmesan loaves, using their church kitchen to produce them.

In 2013, they added cheese. They approached their friends at Calico Creamery, who welcomed them, shared their space and their equipment. Calico has been a working dairy farm since the 1940s, with an excellent local reputation, making terrific cheese themselves. Fabian is a self-taught baker and cheesemaker, and has gained an avid following for his creations. His raw cow’s milk
cheese, Don Augustin, is a Manchego-style cheese and takes several months to cure.

The two have a small cheese cave on the property, and, in keeping with their entrepreneurial spirit, big plans, which include adding dairy sheep to their property and planting a lavender field.

Sandra points out, “We like to cook, and we like to eat,” and the pleasure they take in both is shared with their fans. It’s also evident in Sandra’s warm and welcoming personality. Every third Sunday from April to October (except during July, when it’s too hot), they host a pizza club party at the farm. A hundred or more people show up, mingle and eat the handmade pizza Fabian makes in the outdoor wood stove while friends play music. To join them, visit their Facebook page and fill out the form called “Sunday Pizza.”

paradox farm creamery

Paradox Farm Creamery was started in 2008 by a couple concerned about where their food was coming from. Two doctors (she a Doctorate in Physical Therapy, and he with a Juris Doctor degree-hence the name) started with 11 goats and began producing cheese a few years later. Today, Sue Stovall runs the farm alone, as her husband, Hunter, passed away suddenly in 2014. She tells poignantly of her decision to continue the business, and how quickly she had to decide what to do, as breeding season started just a month after he passed away. Now, she runs the type of farm people imagine their food comes from. She still raises goats and does so in the most sustainable way possible. Babies stay with their mothers until they are weaned. The goats are pastured, not grain fed, and pastures are rotated to prevent disease. Two mini horses graze on the empty pastures, which helps the fields stay healthy. A small, but dedicated team, including
cheesemaker Claire, crafts the cheeses and works with the animals. Be sure to try Cheese Louise, named for their first goats, Thelma and Louise. It’s wonderfully creamy and mild, and they boast a number of other excellent offerings as well. Lovely and gracious, Sue notes, “My life is so different than what I had planned,” but her many fans (including many restaurant chefs) applaud her dedication and thoughtful commitment to the entire process.

What a fun-and delicious-way to explore North Carolina!
Our farm was mentioned in the July edition of Carolina County Magazine

Say Cheese!
North Carolina’s cheese trail will make you smile
By Leah Chester-Davis

The growing number of cheesemakers in the state is a welcome addition for the farm-to-table scene. The world of cheese usually offers something for all ages to love, from the pickiest of eaters to those with a discerning palate. With nearly 40 artisan and farmstead cheesemakers calling North Carolina home, you’re sure to find a favorite.

Most of the cheesemakers on the N.C. Cheese Trail are located in the Piedmont and Sandhills region of the state, though High Mountain Meadows Farm & Creamery is the westernmost outlier, located in Clay County. Holly Grove Farms (Tri-County EMC territory) is the farthest east on the map, located near Mt. Olive, about an hour southeast of Raleigh. A different trail, the WNC CheeseTrail covers the Western North Carolina mountain region and foothills.
While the N.C. Cheese Trail is relatively new at about two years old, some of the dairies have been around awhile and have developed quite a following, such as the Goat Lady Dairy in Climax and Chapel Hill Creamery in Chapel Hill. Many cheesemakers along the trail are located near some of the state’s wineries, which make for an enjoyable day visit. After all, cheese and wine are a quintessential pairing.

Knowledge of two terms will be useful when exploring the trail: artisan and farmstead. Artisan or artisanal cheese implies that a cheese is produced primarily by hand, in small batches. Artisan cheese may be made from all types of milk. The cheesemaker may not be the farmer.

Farmstead cheese signals that the cheese is made with milk from the farmer’s own herd where the animals are raised. It, too, most likely will be artisanal and made in small batches.

Owners of two dairies on the trail - Buffalo Creek Farm and Paradox Farm Creamery - spearheaded the effort to organize cheesemakers in the Piedmont and Sandhills to create the N.C. Cheese Trail. Their goal is to promote cheese and cheesemaking and to help more people become aware of quality, locally produced cheese. Most of the producers are small dairies and the trail gives them an opportunity to share their story and cheese with a broad audience, says Sue Stovall with Paradox Farm Creamery, located in West End (Randolph EMC territory).

Along the trail, visitors will find a wide range of cheese flavors, primarily made from cows and goats milk (although Fading D Farm, outside Salisbury, has a water buffalo dairy herd, the only one in the state).

The N.C. Cheese Trail is part of a thriving value-added dairy industry in the state, according to the N.C. Department of Agriculture and Consumer Services. While the state’s cheese business is small compared to other states like Vermont and Wisconsin, it is the largest in the Southeast, with 38 cheese makers making a $10 million impact on the state’s economy.

“The N.C. Cheese Trail is a great introduction to local food and healthy eating,” Stovall says. “One taste and you can tell the difference!”

Know Before You Go

Before setting out, take a look at the North Carolina Cheese Trail website at nccheesetrail.com, which links to individual farms. Farm hours vary and some aren’t open to the public, although cheesemakers often set up stalls at local farmers markets, with samples available to try before purchasing. Many local cheese products also can be found in stores statewide.
Our farm was featured in the 2016-17 edition of The Winston-Salem Journal’s City Guide

Say Cheese

When you spot newborn Nubian goats frolicking in the fields in late winter, you know it won’t be long before there’s fresh goat cheese in Forsyth County. We’re lucky around here to have two farms raising goats, milking them, and producing farmstead goat cheese - a truly lock product. A bonus is that both Buffalo Creek Farm & Creamery in Germanton and Once Upon a Meadow in Kernersville produce different types of cheeses than complement each other.

Buffalo Creek Farm & Creamery is owned by Johnny and Robin Blakley. Most days you’ll find Robin milking the goats and Johnny crafting the cheese.  Their 34-acre farm was originally part of a former Civil War plantation that grew tobacco, and it has been a cow dairy and a fish farm before its latest rebirth as a Nubian goat dairy. The couple now produces both aged raw milk and fresh chèvre on their farm. They’re also active in agri-tourism to educate customers about local food and small farms.

“It’s something we’ve both always enjoyed and something our grandkids now get involved with,’ Johnny says of farming. “We’re hoping to have something to pass on to the next generation that’s sustainable. For the people who are out looking for local products, we’re able to fill a niche.”

Buffalo Creek’s top selling cheeses include its fetas and flavored chèvre. It will sell some seasonal flavors this year, such as onion basil. Orange cranberry was a seasonal cheese that became so popular it’s become a regular offering.

In addition to raising goats, the Blakleys also raise a few Katahdin cross hair sheep, Hereford/Angus cross cattle, and then plan to add pasture-raised hogs soon. The couple built a farm store in 2011 to sell their goat’s milk cheeses and soaps, as well as their farmstead meats and pastured eggs.

The store, which is open seven days a week, also sells a variety of N.C.-made products. It’s located at 3255 Buffalo Creek Farm Road, Germanton. You can also find Buffalo Creek’s goat cheese at Let It Grow Produce, Cobblestone Farmers Market, and Reynolda Farmers Market.

Once Upon a Meadow is a 20-acre family farm located on what used to be a tobacco farm in Kernersville. Jesse and Jon Cecil and her parents, Harold and Carol Penick, all help with the chores necessary to operate the goat dairy. Together, they raise a herd of 30 dairy goats and a varying flock of heritage turkeys and chickens. They’ve also started orchards with heirloom apples, plums, peaches, and pears, and they tend to a garden that’s stocked with herbs.

Jesse double-majored in English and biology - and had a pet goat - while she was in college. She’s put both of her degrees to work: She writes and shares farm stories to promote the farm; and she seeks to improve her herd’s genetics by crossbreeding their high-end dairy goats with a wild Spanish buck that results in hardy kids with thick wooly coats. She’s also collecting polled goats (goats born without horns) and breeding the horns off her herd. They rotate the herd through their pastures and terrace their land to reduce erosion, and their goats eat honeysuckle in their woodlands.

“I want this little spot of land to be better because I was here,” she says.

Customers typically gravitate to their plain chèvre, stuffed basil, and two olive oil marinade cheese - one that is based on a 13th century English recipe to preserve cheese and another from their own recipe. This year they’ve also added a goat mozzarella cheese. You can find Once Upon a Meadow products at Washington Perk, Cobblestone Farmers Market, King Farmers Market, J. Peppers (Kernersville), and Eclection (Kernersville).

A sample of other farms on the state cheese trail:

Holly Grove Farms is in the Grantham community near Goldsboro and Mount Olive. With approximately 1,000 Alpine, Saanen, and Toggenburg dairy goats, it’s one of the largest farmsteads and woman-owned goats dairies in the United States. The gift shop is open Saturdays and has spreadable goat cheese in several flavors including chèvre, basil, chive, and jalapeno.

Piemonte Farm in Greensboro is open by appointment. Formerly in Burlington, the farm has received a Martha Stewart American Made award. Its cheese flavors are inspired by Spain and Italy and include Old Glencoe, Homestead Cheese, Burlington Blue, Don Agustin, and Don Gabino. Varieties can be purchased on the farm, by appointment or at area farmers’ markets.

There are 11 farms on the North Carolina Cheese Trail that produce wide varieties of cow, sheep, and goat cheese. Several of them accommodate visitors and offer fresh products in their stores. The trail’s website, nccheesetrail.com, has info on each farm’s location, visiting hours, and other locations where products can be purchased.

Our farm was mentioned in the August 31, 2016 edition of the Winston-Salem Journal

Farm to Fourth took the efforts of many
By Michael Hastings

I’m still trying to take in everything that happened Sunday night.

On the surface, a handful of chefs fed 140 people a five-course meal.

The event, called Farm to Fourth: A Harvest Dinner, was sponsored by the Winston-Salem Journal and held downtown in the middle of Fourth Street.

To me, it was much more than a meal. It was the realization of a vision that I had four years ago: a farm-to-table dinner in Winston-Salem.

But I also think that the concept now represents something for the whole community.

Everyone doesn’t care about local food, cooking, farms, farmers markets and restaurants. But as a food writer and food lover, I want everyone to care.

And good food breeds a good quality of life. Cities use good farmers markets and good restaurants as a recruiting tool. That has economic benefits for everyone.

My goals in organizing the dinner were to honor the great farmers and chefs we have and to show the larger community that we are developing a great food scene.

It took a lot of people make this dinner a success. First, was the Journal’s publisher, Kevin Kampman. When I came to him with the idea, he didn’t blink before he agreed to put the paper’s resources behind the event as the major sponsor.

And then came Justin Gomez, the paper’s marketing director, who had the somewhat thankless job of getting permits, renting tables and chairs, and completing a thousand other nitty-gritty tasks. He didn’t complain once - at least to my face.

And then there were all the great chefs and restaurant workers:
•Jeff Bacon, Janis Karathanas and their team from Providence Restaurant and Catering
•John Bobby of Rooster’s: A Noble’s Grille
•Christian Froelich, who recently moved from cooking at the Hearth Restaurant at Sanders Ridge to to running the food service at High Point University
•Jared, Jordan, Rick and Lori Keiper of the Tavern in Old Salem
•Harrison Littell of The Honey Pot
•Lucas McGill of Hutch & Harris
•Richard Miller of Graze
•Travis Myers of Willow’s Bistro

They did an incredible job with the food. As I told someone, all of our efforts would have been for naught if the food wasn’t delicious.

We also had all local beer and wine from Hoots Beer Co., RayLen Vineyards, Childress Vineyards and McRitchie Winery and Ciderworks.

A special thanks to Mary Haglund and Ben Boger of Mary’s Gourmet Diner. They didn’t cook anything, but they worked just as hard in managing a group of volunteer servers and making sure all the courses got to the table in a timely manner. The dinner went like clockwork, thanks to them.

We had some sponsor help, too, most notably a $2,500 grant from The Millennium Fund.

We’re still tallying all the expenses, but we expect to have some money to donate to the N.C. Agricultural Foundation. It will be earmarked for small-farmer education that will be administered by the Forsyth County office of the N.C. Cooperative Extension Service.

Finally, I want to thank the 140 people who paid $60 to attend the dinner.

I’ve been moved by all the emails, text messages, tweets and Facebook posts that I’ve read in the last three days.

I think the attendance and comments have ensured that we’ll do something bigger and better next year.

I do want to share one note from Mary Terrell Miller, a Facebook friend whom I’ve never met in person. I wish I had met her Sunday night.

“Thank you for a great evening,” she posted on Facebook. “The food was extraordinary, each course delicious, service was sweet and friendly, venue perfect, nice music and I loved being with everyone at our table. A lot of people worked very hard to make this dinner seem so effortless.”

People sometimes forget that the last pieces of a puzzle in a great community are the people who buy and enjoy the food. I hope I never forget that.
Our cheese was mentioned in the September 1, 2016 post on TowniesWS

Peek Inside :: The New Menu at The Honey Pot

Hoots + Honey-braised PTB Pork Belly:
melon / cilantro / feta / pickled onion / radish / chimichurri
Our farm was mentioned in the October 15, 2016 edition of the Courier Tribune

Goat Lady Dairy wins big at State Fair

RALEIGH - Goat Lady Dairy of Climax took top honors in the 2016 N.C. State Fair Cheese Competition.

The dairy’s Lindale Raw Milk Gouda won Best of North Carolina and Best of Show, in addition to winning the Open Class Hard Cheese category.

Goat Lady Dairy also won first place with its Sandy Creek, Smokey Mountain Round and Roasted Red Pepper Fresh Chevre. The Best of Show and Best of North Carolina winner receives a platter, a rosette and a $100 check from Whole Foods Market.

Kilby Family Farm in Asheboro took home two first-place awards.

This year, eight North Carolina cheese makers competed, submitting 47 cheeses. Judging took place Oct. 7. A team of five 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.

This competition seeks to draw attention to North Carolina’s growing cheese industry. There are nearly 40 creameries producing cheese across the state. The winning cheeses are on display at the fair, with many available for sampling and purchase in the Got to be N.C. Dairy Products booth.

The following local cheeses were honored:

* Open - Soft Ripened

First place, Ellington by Looking Glass Creamery in Fairview and Sandy Creek by Goat Lady Dairy in Climax; second place, Snow Camp by Goat Lady Dairy and Blue Streak by Celebrity Dairy in Siler City.

* Open - Soft and Spreadable

Second place, Cottonbell by Boxcarr Handmade Cheese in Cedar Grove, and Garbo Serendipity and Mango Serendipity by Celebrity Dairy in Siler City.

* Open - Hard Cheese

First place, Lindale Raw Milk Gouda by Goat Lady Dairy of Climax and Linville by English Farmstead Cheese in Marion.

* Goat’s Milk Fresh Chevre Cheese (Flavored)

First place, Smokey Mountain Round and Roasted Red Pepper by Goat Lady Dairy in Climax, Fig and Honey by Kilby Family Farm in Asheboro; second place, Onion Basil by Buffalo Creek Farm and Creamery in Germanton, and French Kiss and Confetti by Celebrity Dairy in Siler City; third place, Pimento by Buffalo Creek Farm and Creamery in Germanton, and Fig and Honey by Goat Lady Dairy in Climax.

* Goat’s Milk Fresh Chevre Cheese (Unflavored)

First place, Plain Chevre by Kilby Family Farm in Asheboro; second place, Unflavored by Buffalo Creek Farm and Creamery in Germanton and Pure Chevre by Celebrity Dairy in Siler City; Creamy Classic by Goat Lady Dairy in Climax.

* Goat’s Milk Aged Cheese

First place, Providence Natural Rind by Goat Lady Dairy in Climax; second place, Silk Hope by Celebrity Dairy in Siler City.

All cheeses in the contest are on display in the Education Building during the State Fair through Oct. 23. Many of the cheeses also will be available for sampling and sale at the Got to Be NC Dairy Products tent located between the Waterfall and the Jim Graham Building.
Our farm was mentioned in the October 18, 2016 edition of the Salisbury Post

Salisbury’s Fading D Farm a winner at State Fair
By Deirdre Parker Smith

Salisbury’s Fading D Farm brought home several cheese prizes from the N.C. State Fair.

Their water buffalo mozzarella won third in the mozzarella category.

And they won first place in smear ripened cheese for the Bel Bufala and Sapore, two flavorful cheese, also made from water buffalo milk.

The Sapore, an Italian-style cheese, also won first place in semi-soft cheese and their Roco won second in hard cheese.

They competed with cheesemakers from all over the state.

Goat Lady Dairy of Climax took top honors in the N.C. State Fair Cheese Competition, sponsored by Whole Foods Market. Their Lindale Raw Milk Gouda won best of North Carolina and Best of Show in addition to winning the Open Class Hard Cheese category.

Goat Lady Dairy also won first place with its Sandy Creek, Smokey Mountain Round and Roasted Red Pepper Fresh Chevre. Eight cheesemakers competed, submitted 47 cheeses, and the list is mouth-watering.

Five judges rated the cheese in technical and aesthetic merits using the American Cheese Society’s point system: to win first, a cheese must rack up 93-100 points; for second 86-92; and for third, 80-85.

The cheesemakers competing were Looking Glass Creamery in Fairview, English Farmstead Cheese in Marion (close to Linville Falls Winery), Boxcarr Handmade Cheese in Cedar Grove, Buffalo Creek Farm and Creamery in Germanton, Celebrity Dairy in Siler City, Kilby Family Farm in Asheboro.

All of the cheeses are on display in the Education Building through Sunday. Many of the cheeses will be available for tasting and for sale at the Got to Be NC Dairy Products tent between the Waterfall and the Jim Graham Building.

Fading D sells at the Salisbury-Rowan Farmers’ Market on Saturdays from 9 a.m.-noon and at the farm’s store on Wednesdays and Saturdays, 3-6 p.m. They also sell at the Davidson, Cotswold and Greensboro farmer’s markets and at venues in the Carrboro and Durham area.

Speaking of cheese, if you’re interested in a little trip, check out Much Ado About Cheese on Nov. 6 from 1-4 p.m. at the The Rickhouse in Durham.

Salisbury’s Fading D Farm will be there, along with other winners from the State Fair such as Goat Lady Dairy and Boxcarr Handmade Cheese, plus many more.
Our farm was mentioned in the November 21, 2016 post of North Carolina Department of Agriculture and Consumer Services

Agritourism farms hosting fun activities for the holidays

RALEIGH - Farms across the state are opening up to visitors for the holidays, offering choose-and-cut Christmas trees, winter hayrides, visits with Santa and other fun activities.

“Agritourism is a big part of North Carolina’s $84 billion agriculture economy,” said Agriculture Commissioner Steve Troxler. “While many people may think about visiting farms during the spring or summer, the holidays can be a wonderful time to visit local farms with family and friends.”

Christmas Trees and Poinsettias

North Carolina is the second-largest producer of Christmas trees in the nation. Some choose-and-cut Christmas tree farms have already opened for the season, and even more are scheduled to open Thanksgiving weekend.

Almond Christmas Tree Farm (https://www.facebook.com/Almond-Christmas-Tree-Farm-887660978036003/) in Albemarle will open Nov. 25. The farm offers choose-and-cut trees, fresh-cut Fraser firs, wreaths, greenery and hayrides. 

Hickory Creek Farm (http://hickorycreekfarmnc.com/index.html) in Greensboro also will open for the season on Nov. 25. On Dec. 3, the farm will have a Farm Antique Tag Sale with vintage items handpicked from N.C. farms available to buy.

Pardue Tree Farm (http://www.parduetreefarm.blogspots.com) in Sparta is open daily through Dec. 24. The third-generation family farm offers Fraser firs, handmade wreaths and garland.

On Dec. 4, Mitchell’s Nursery & Greenhouse (http://www.mitchellsnursery.com) in King will have its Poinsettia Open House from 12:30 to 4:30 p.m. The nursery grows 81 varieties of poinsettias, and will have more than 9,000 plants to choose from.

Holiday Events

Many farms offer special holiday programming for families to enjoy. Cukabury Farms (http://www.cukaburyfarmsllc.com/) in Fairmont will hosts its annual Christmas Light Show with hayrides through the farm, Christmas music and more. The light show takes place Dec. 2-17 on Fridays and Saturdays, and daily Dec. 19-23.

Hubb’s Corn Maze (http://www.hubbscornmaze.com/Christmas.html) in Clinton will air “The Polar Express” on Nov. 25 and 26. The event also includes visits with Santa.

Raised in a Barn Farm (http://www.raisedinabarnfarm.com/) in Chocowinity will offer Storytime with Santa, Breakfast with Santa and Mrs. Claus, and holiday hayrides through downtown Washington starting Nov. 26. 

Trosly Farm (http://www.troslyfarm.com/) in Elk Park will open a Holiday Farm Store and Market on Saturdays through Dec. 17. The market features handmade chocolates, local honey and farm-raised meats among other items.

Winery Events

North Carolina is home to more than 180 wineries, and several of them will host special events during the holidays. In Leicester, Addison Farms Vineyards (http://www.addisonfarms.net/handcrafted-christmas) will be hosting its annual Handcrafted Christmas event on Dec. 3 from noon to 5 p.m. The event features local crafters and artisans. Complimentary wine tastings also will be offered in exchange for a $10 donation to the Southern Appalachian Highlands Conservancy.

Also on Dec. 3, Cypress Bend Vineyards (http://www.cypressbendvineyards.com) in Wagram will host a Christmas Open House. Guests can enjoy live music, Christmas treats and special merchandise from 11 a.m. to 6 p.m.

Farm Animals

Through Dec. 18, Apple Hill Farm (http://www.applehillfarmnc.com) in Banner Elk will offer guided walking tours of its working alpaca farm Fridays through Sundays. Tours will run every hour from 10 a.m. to 4 p.m. There is also a farm store with alpaca socks, yarns, hats, gloves, and other items.

Helpers of Our Farm (http://www.hoofnc.org), an educational farm animal sanctuary in Bolivia, will hold its Frosty Hooves fundraiser on Dec. 10 from 10 a.m. to 3 p.m. Proceeds will help feed and care for the sanctuary animals through the winter.

Other Events

Plum Granny Farm (http:// www.plumgrannyfarm.com) and Buffalo Creek Farm and Creamery (http://www.buffalocreekfarmandcreamery.com), both located north of Winston-Salem, are teaming up for a Small Business Saturday Holiday Market on Nov. 26. More than a dozen vendors will offer a variety of gift items, from goat cheese and truffle butter to handmade jewelry and baskets.

On Dec. 10, Two Sisters Farmstead (http://www.twosistersfarmstead.org) in Candler will host its monthly Family Discovery Day. The event runs from 10 a.m. to noon, and allows families to experience farm life firsthand. 

North Carolina is home to more than 700 agritourism farms. To find a complete listing of farms near you, go to www.visitncfarms.com.
Farmers/Producers for Farm to Fourth, Here is a list of farmers and producers whose food and beverages contributed to Farm to Fourth:

Billy Place Farm, East Bend

Black Mountain Chocolate, Winston-Salem

Buffalo Creek Farm and Creamery, Germanton

Camino Bakery, Winston-Salem

Children’s Home Farm, Winston-Salem

Childress Vineyards, Lexington

Fair Share Farm, Pfafftown

Harmony Ridge Farm, Tobaccoville

Homeland Creamery, Julian

Hoots Beer Co., Winston-Salem

Krankies Garden, Winston-Salem

Lindley Mills, Graham

McRitchie Winery & Ciderworks, Thurmond

MicroGreen King, Boonville

Minglewood Farms, Westfield

Mrs. Hanes Cookies, Clemmons

Niki’s Pickles, Pilot Mountain

Old Salem Museum & Gardens, Winston-Salem

Old Town Farm, Walnut Cove

Plum Granny Farm, King

RayLen Vineyards, Mocksville

Sanders Ridge Farm, Boonville

Stauber Farm, Pfafftown

Shore Farms Organics, Yadkinville

Sungold Farm, Winston-Salem
The Menu for Farm to Fourth, Here's what we ate and drank:

Crostini with country ham, farmers cheese and radish sprouts

by Lucas McGill of Hutch and Harris

Cherry bomb compressed watermelon with balsamic-basil syrup

by Jeff Bacon of Providence Restaurant and Catering

Harvest vegetable "baba ghanoush" with red onion & cucumber relish and homemade naan

by Christian Froelich of the Hearth at Sanders Ridge and Richard Miller of Graze

Basil marinated goat cheese, charred red onion and heirloom green tomato pie

by Jared Keiper of the Tavern in Old Salem

Porchetta (stuffed pork roast)

by Travis Myers of Willow's Bistro

Smoked lamb with chimichurri

by John Bobby of Rooster's: A Noble Grille

Roasted potato hash, braised sweet-potato greens and green-bean salad with feta

by Harrison Littell of The Honey Pot

Mascarpone cheesecake with port wine reduction

by Janis Karathanas of Providence Restaurant and Catering

Sea-salt caramel stuffed figs and chocolate truffles

by Tirra Cowan of Black Mountain Chocolate

Harvest Common and other beers from Hoots Beer Co.

Fallingwater white wine from McRitchie Winery and Ciderworks

Category 5 red wine from RayLen Vineyards

The Finish Line port-style wine from Childress Vineyards