background. Photo by Jill Nienhiser for Farm Food Blog.)
But the state-of-the-art cheese making facilities deserve a post of their own.
To tour them, I first had to take off my coat, remove all jewelry, don a smock, put my hair in a hairnet, and swap my sturdy farm boots for clean white Crocs. Then I had to step into the wash room and wash my hands well while standing in a shallow foot bath with the Crocs on, to make sure I didn’t track anything into the cheese making room.
(Cheese making room at P. A. Bowen Farmstead, with cheese molds on the table in the foreground, and curd cutters and cheese presses in the background behind Emma. Photo by Jill Nienhiser for Farm Food Blog.)
In the cheese making room I saw the bulk tank with its milk, the curd cutter, the cheese molds, and the cheese presses. There’s another room with additional molds and equipment, a wonderful aging room where young cheeses are ripening on racks of wooden boards (the heady aroma nearly knocked me over!), and a packaging room where the finished, aged cheese is cut into wedges, wrapped, and labeled for sale. Cheese is made twice a week, once by Sally on Mondays and once by Barb Haigwood, Assistant Cheese Maker and one of the two Farm Managers (with her husband Mike). Currently, they are producing Cheddar and Blue cheese, with plans to add spreadable Cheddar and Parmesan in 2012.
Photo by Jill Nienhiser for Farm Food Blog.
The cheese making is regulated by the state of Maryland under a pilot program for raw cheeses begun in 2009. The milk and cheese are tested regularly for pathogens.
If you’d like to tour Sally’s farm or buy some cheese or other pastured animal foods at the Farm Store, here’s the info!
P.A. Bowen Farmstead*
15701 Doctor Bowen Road
Brandywine, MD 20613
Website: PABowenFarmstead.com (coming soon; you can sign up for email updates)
*The farm is named after Dr. Philander A. Bowen, who owned the farm in the late 1800s and served the community for many years. (And by the way, if you don’t know, Sally is the author of my favorite cookbook–and encyclopedia of food and nutrition wisdom– Nourishing Traditions. Click at right to buy it!)
Store Hours & Farm Tours
- The Farm Store is open Thursday, Friday, and Saturday from 10am to 6pm, or to groups by appointment.
- Farm Tours are given on Saturday mornings at 11am. Admission is $15 for adults and $5 for children 10-18.
Go Like them on Facebook right now so you can get farm updates special event info in your newsfeed!
Looking for Sources of Nutrient-Dense Food?
Check out the Village Green Network Marketplace! VGN carefully vets these sponsors, to provide you with a handy list of sources for nutrient dense, sustainable real food and related stuff (supplements, gardening supplies, kitchen tools, menu plans, and much more). I use many of these products myself.
Filed under: The Farmers by Jill