Say cheese! This week’s Farm to Table Friday features handmade artisanal cheeses from Georges Mill Farm.
The small family farm in Lovettsville is home to a herd of Alpine dairy goats, which provides milk for their variety of cheeses. Their offerings include fresh chèvre, feta, and “bloomy rind” style cheeses.
Molly Kroiz, self-proclaimed owner/goat wrangler/cheesemaker, says their 150-acre farm has been in the family since the 1750’s — and even bred horsesduring the Civil War. About 25 acres are used for goat farming, because according to Kroiz, “Goats seemed less intimidating than cows.”
A former fishery scientist, she and her husband started making cheese as a hobby, and are currently expanding their raw milk aged cheese production.
“We’re in the process of building a new aging facility,” adds Kroiz, ”an underground cheese cave to expand our cheese production for the aged cheeses.”
The farm currently sells its fresh dairy delights on site, at farmers markets, and some retail and restaurant locations.
Come check out our food special featuring fresh Georges Mill cheese this Friday!