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Our farm was mentioned in the Dec 4, 2017 edition of the Martinsville Bulletin

Celebrating Christmas: Stuart welcomes in the season with Mistletoe Market
By Mickey Powell

STUART–The Christmas season got started this weekend with several old traditions in Henry and Patrick counties. One of those annual events was the Mistletoe Market, which took place at the Stuart Farmers’ Market. 

An estimated 20 vendors took part in this year’s event, including Stuart resident Michele Bell, who sells fragrant soaps under the name “Soap n’ Unique.” 

Bell has been making soaps for about 15 years, but she decided about seven years ago to turn her hobby into a business.

“It’s fun,” she said, and “it’s my creative outlet.”

While she had bars and slivers of soap available for sale, Bell also had soaps shaped like cupcakes with decorative frosting designs on top. It was hard to discern that they weren’t real desserts.

Laughing, she said she came up with the idea for her cupcake soaps a while back upon realizing that many of the soaps she made smelled like food.

One of her favorite soaps to make contains rosemary tea tree and mint oils and layers of poppy seeds, charcoal and bentonite clay.

“I happened to like those smells, so I tried them out” together in a cake of soap, Bell said. “It’s now one of my most popular soaps.”

To be successful at making homemade soap to sell, a person must experiment with different oils and ingredients. The person also must have patience in figuring out what fragrances appeal to customers as well as in applying different layers of ingredients, according to Bell.

Some soap needs more time and attention to make than others, but Bell enjoys the work involved.

“I like to try new and unique things,” she said.

Also for sale at the Mistletoe Market were crafts such as birdhouses, jewelry and Christmas ornaments and wreaths. An abundance of homemade food was available, too, including baked goods, jams and jellies and flavored teas and coffees.

Grover Roark, who lives on U.S. 58, said he buys between 30 and 50 bushels of apples each year. He puts some in pies and dries the others using food dehydrators. He then sells many of his tasty treats at the farmers market.

“I only use Golden Delicious,” Roark said, referring to a variety of apple. He believes they make the best pies.

By early afternoon at Saturday’s market, he had sold out of apple pies. He still had a few bags of dried apples.

“You can put ‘em in plastic bags and seal ‘em up,” and they will last up to a year, he pointed out.

Johnny Blakley’s booth constantly attracted crowds as he gave out free samples of some his homemade cheeses. They included farmer’s cheese, Greek feta cheese, Mexican queso fresco and even cheese made from goat’s milk.

Making cheese is “very detail-oriented,” said Blakley. Sometimes it takes only a few days. Yet it takes as long as 60 days when using raw milk due to federal laws for using that ingredient, he said.

All the time, “you have to watch it closely,” he said. “One false step and you can mess up your whole product.”

A retired police officer, Blakley and his wife now operate the Buffalo Creek Farm and Creamery in Germanton, N.C., near Winston-Salem.

“My wife does the milking (of the animals),” he explained, chuckling. “I do the cheese-making.”

Selling cheese is a lot like being in law-enforcement, he reckoned, because they both involve meeting and getting to know people. He enjoys it, he said.

There is no other shopping experience like the Mistletoe Market, Tracy Minton believes. The Woolwine resident and her 5 ½-year-old son, Paul, were among the many market visitors.

“I love it. I come every year,” Minton said. “I love all of the homemade swag and the wreaths.”

What makes the market special, she said, is that most of the items for sale are made by area residents.

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Our farm was mentioned in the June 22, 2017 edition of the Yadkin Ripple

June is Dairy Month
by Yadkin County Cooperative Extension staff

In 1937, some grocer organizations decided to sponsor National Milk Month to create a way to hand out extra milk when dairy production was at a surplus, (during the summer months of the year.) In 1939, the National Dairy Council decided to take over this promotion and renamed it to “Dairy Month.” The American Dairy Association took over promoting June is Dairy month in 1955. This promotion is now an annual celebration to show appreciation to dairy farmers and to educate the general public about dairy.

How can the public celebrate dairy with recognizing the amazing animal that makes it all happen? The modern dairy cow originated from a wild bovine known as aurochs, which are now extinct. These aurochs were domesticated by humans about 10,000 years ago, and people have been drinking their milk ever since.

In 1611, the first cow was brought to America, arriving at the Jamestown colony. Up until the 1850s, almost every family in the “New World” owned their own milk cow.

In North Carolina, there are about 46,000 milk cows alone. Each dairy cow in N.C. produces an average of 2,439 gallons of milk a year, that’s an average of eight gallons of milk per day. And don’t forget about the dairy goats of N.C. — those animals produce milk that makes cheese.

Dairy serves as a huge role in people’s diets starting at a very young age. Dairy foods contain multiple important nutrients the body needs; a few of which include: calcium, protein, vitamin A, B12, & D, and potassium. As reported by the USDA, low-fat or fat-free dairy products are the best choice, because whole-milk dairy products adds extra calories and fat to one’s diet.

Contrary to popular belief, flavored low-fat or fat-free milks, such as chocolate, vanilla and strawberry, enrich people’s diets just as plain milk. It is recommended that children ages 2 to 3 years old should have two cups of dairy a day, children ages 4 to 8 should consume two and a half cups per day, and people ages 9 and older should have three cups of dairy a day. Consuming three servings of dairy products a day will build strong bones in developing children, help prevent calcium deficiency, may help maintain healthy blood pressure, and may reduce the risk of osteoporosis. Consumption of dairy foods also is linked to the reduced risk of cardiovascular disease and Type 2 diabetes in adults.

North Carolina may not be one of the top dairy producing states in the U.S., but its dairies are helping provide dairy products to people around the world. There are 195 active dairies in North Carolina with an average heard size of 219 milking cows. The dairy industry brought in $158.8 million in cash receipts in 2016.

There are many activities people can do during the month of June to support and learn about the dairy industry. A few activities are to visit a local farmers market; buy locally-made milk, cheese, and ice cream; make recipes using dairy foods; go out for ice cream or make it at home; last, but not least, go and visit a local dairy farm, only if they are putting on an event.

A place that would be great to visit, if there are no dairies around, are local creameries. Here are a few creameries to visit — Homeland Creamery in Julian, Buffalo Creek Farm and Creamery in Germanton, Goat Lady Dairy in Climax, Chapel Hill Creamery in Chapel Hill, and Simply Natural Creamery in Hookerton. Wholesome Country Creamery on Windsor Road, Hamptonville, provides locally produced dairy products, and the store is open to the public.

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Our farm was featured in the April 22, 2017 edition of the NCGT Monthly Project Update

NC Growing Together is working with a new “partner”: CEFS’ University Foods Systems: Farm to Campus, Campus to Farm initiative (UFOODS). UFOODS seeks to network campuses with their local food communities, specifically to develop new market opportunities for producers. “These two food supply chain efforts complement each other,” says NCGT Project Manager Rebecca Dunning, who also works with the UFOODS initiative. “Connections made through one initiative can often be plugged into the other.”

An example of leveraging connections is Johnny and Robin Blakley of Buffalo Creek Farm and Creamery in Germanton, NC. Johnny Blakley attended NCGT’s HACCP workshop for cheese producers, Artisanal, Safe and Efficient: The Way Forward for Dairy Producers, in Greensboro last October, and in February, attended NCGT partner FreshPoint’s tour and information session in Charlotte. So when Wake Forest University’s dining program, managed by Aramark, mentioned that they were looking for a local farmer to participate in a university dining event, Dunning suggested the Blakleys, who live just ten miles from campus.

The Blakleys supplied their goat cheese to the university’s first #TasteTheLocal Farmer Series event on March 29. Aramark Wake Forest University’s Executive Chef Jordan Rogers turned their fresh chevre into goat cheese cheesecake and their raw milk aged goat cheese was used in tomato herb tartlets. The event was a huge success. “The goal of these events is to make the students aware of the good local foods that are available in our area. This was our first event and the students loved it. I would say we had 300 students stop by our table,” says Rogers. “We want to be sustainable on campus, support our local economy, and do the right things to preserve our environment,” he adds.

Johnny Blakley enjoyed the event as well. He and Robin frequently sell out of their products at the Farmers Market and are considering expanding into ice cream production. If they do that, they might have their first market waiting for them right down the road at Wake Forest University.

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Our farm was featured in a TWC News segment on November 23, 2016

NC’s Growing Agritourism Industry Prepares for the Holiday Season
By Nana- Sentuo Bonsu

FORSYTH COUNTY — Farmer Johnny Blakley owns Buffalo Creak Farm and Creamery in Germanton. He’s preparing for the third annual small business holiday market this Saturday in Forsyth County.

“It’s a good way to help women or men that have a small craft business that’s along the line that you would never see in a big box store. And get the product out to the public. It helps the public find the stuff,” said Blakley.

His farm is teaming up with Plum Granny Farm to give customers a variety of goods to choose from.

City leaders say agritourism is a big part of North Carolina’s $84 billion agriculture economy, especially during the holidays. Marcheta Keefer says local farms are the center of dining in the region.

“So many of our visitors, vacationers and convention goers extend their experience, their leisure or their convention experience by dining. Many of those locally owned and operated chefs and proprietors honor and buy their produce from the local farmers.”

Local farmers like Blakley’s, who opens up his farm not only for markets but for education as well.

“We have home school groups that come out, we have scout groups, we have garden clubs, there was a group here awhile back called ‘The Food Club,'” said Blakley.

Whether you want to learn how goat cheese is made or buy goat cheese, Blakley asks for everyone to come out and support the community because when you’re shopping small and local, you’re impacting your community.

The holiday market starts at 10 a.m. Saturday at the two farms, one’s in Germanton and one’s outside of King.

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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.

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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.

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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.

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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

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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.

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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!

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