At Dreamfarm we strive to bring the highest-quality products to our customers. From the animals in the barn to the cheese that hits your tastebuds, we work hard to maintain a holistic approach to our farming and food practices. We do most tasks by hand. The pens are cleaned by shovel and pitchfork, the hay is stacked high and hauled out in the wheelbarrow, the water is replenished by the carrying of buckets, the eggs are cleaned by handling each one delicately and washing it under warm water, the milk is poured and carried in buckets, the cheese is mixed and carefully packaged one container at a time. This is a theme throughout our entire operation and allows us to be close and in control of each task that keeps our farm running.
What makes Dreamfarm? Our farm revolves around these core principles:
FARMSTEAD: This is a model of farming in which all cheeses produced on the farm are made exclusively from milk that comes from the cheesemaker's own livestock. This model gives the farmer absolute control over what goes into the products created.
SEASONAL: Dreamfarm operates from the months of March to December. This allows for us to grow and change with the seasons. During March we are busy caring for the baby goats and their mothers , moving the chickens to their summer homes, and beginning our milking and cheesemaking schedule. In October the mother goats are bred and this starts the natural decline in milk production. The does start to put energy into growing their babies and preparing for the cold months and by December they dry up (stop producing milk). We find that following the natural cycle of the seasons makes our animals and the farmers happier.
ORGANIC: We became certified organic in 2004. We believe that the land and animals should be maintained and treated with respect, we are honored to be the caretakers. We refrain from the use of all artificial agents in terms of animal care as well as crop. It is a symbiotic relationship that makes us feel proud of our work and products.
ARTISAN: Artisanal cheese refers to cheeses produced by hand using the traditional craftsmanship of cheesemaking. As a result, the cheeses are often more complex in taste and variety.