From the bloomy to the blue, from goat, to sheep and cow's milk-- at Red Barn we get gaga about our cheeses. Domestic, international, and local as much as possible-- let's see if we can get these cheeses for your shop or kitchen and celebrate the true turophiles (cheese lovers) in each of us.
Argyle Cheese Farmer
Made with Grade A Milk in Hudson Falls, NY
We are very excited to welcome the latest farm partner! At the moment we are carrying their yogurts and are working our way up to a robust CHEESE list. Stay tuned for updates.
Crafting fine artisan cheeses in the heart of the Hudson River Valley
“Making great milk, making cheese, and then selling the cheese itself require very different skill sets,” says Colin McGrath, cheesemaker and founder of McGrath Cheese Company in Hudson, NY. “I am not a farmer. I know a lot about farmers, and I talk to the farmers I work with regularly about the health of the animals, what they’re eating, and how the weather may be affecting their moods or health, but I don’t actually farm myself.”
Instead, he picks up cow’s milk twice a week from Brookby Farm in Dover Plains and brings it back to Churchtown Dairy in Hudson where he makes and ages his cheese. “It’s a great relationship,” he says. “I’ve worked with a lot of farmers over the years, but the reality is, it’s getting harder for smaller dairy farmers to make a living in the Hudson Valley. I really wanted to work with a farm with 30 or fewer cows because I knew they’d have a better life, be outside eating grass May through October, and then local hay during colder months. And Brookby is able to stay small and successful by selling to a cheesemaker, instead of a dairy co-op.”
~ from Hudson Valley Wine Magazine, "The Power of Place in Hudson Valley Cheese"
Dairy the way nature intended.
In today’s world of corporate mega farms, Ronnybrook is still committed to producing dairy products the way they were produced in the past, slow and easy. They don’t believe that big is necessarily better. When some describe their farming techniques as outdated; their response has been that they are “old fashioned” and deeply proud of it. The farming practices at Ronnybrook have been described by the New York Times as beyond organic. Organic farming does not address how cows are treated. It is only concerned with what a cow eats.
At Ronnybrook, the treatment of their cows is as important as what they may eat. Ronnybrook’s “Mission Statement” is to provide a local source of fresh minimally processed all natural dairy products wrapped up in an overriding commitment to the humane treatment of animals.
Ronnybrook welcomes visitors to see how their cows are cared for and to experience the green rolling pasture of the Hudson Valley. Visitors can tour the barn where "the ladies" spend much of their time during the cold northeast winter months. While visiting, guests will then cross the unpaved town road to watch as they bottle the milk, make butter, or culture their artisan yogurts.
Ronnybrook has been the Hudson Valley’s local dairy since.....forever.
Vinny's All Natural
Fresh Mozzarella Ball