Archive for the ‘Creamery’ Category

Where to Find Us July 2nd to July 6th 2014

July 1, 2014


This week we have a new batch of bloomies that have just finished ripening in our cave.  We only make these cheeses once a month so come get your Firthcliffe (ash), Aleck Meadow (herbs de provence) or Idlewilde (plain) bloomy rind!  It will be perfect for your 4th of July holiday celebration!

So here’s the line up of where you can find Edgwick Farm cheese with times and locations:

Wednesday 10 am to 4 pm: Cornwall Farmer’s Market, Town Hall Park, 183 Main Street, Cornwall, NY 12518 (Elli from 2 to 3 pm)

No Goshen market on Friday.

Saturday 9 am to 1 pm: Ringwood Farmer’s Market, Cannici Drive & Skyline Dr. (next to the Ringwood Public Library) Ringwood, New Jersey 07456

Saturday 10 am to 2 pm: Cornwall Farmer’s Market, Town Hall Park, 183 Main Street, Cornwall, NY 12518

Sunday 9 am to 2 pm: West Point – Town of Highlands Farmer’s Market, Main Street, Municipal Lot across from West Point Vistor’s Center, Highland, NY 10928

Sunday 11 am to 3 pm: Beacon Farmer’s Market, on the dock behind the train station, 8 Red Flynn Road, Beacon, New York 12508

Edgwick Farm will be bringing to all its markets:

  • plain Canterbury soft goat cheese,
  • Marinated Canterbury,
  • Rosemary Fig Canterbury,
  • Moodna goat feta (both in wedges and crumbles),
  • Sackett Ridge goat cheddar
  • Bloomy rinds: Firthcliffe, Aleck Meadow and Idelwild, and
  • Funny Child ale washed alpine style goat tomme.

Remember to grab an ice cold chocolate goat milk to sip while you are shopping at the market.

Cooling Grant Awarded to Edgwick Farm

May 16, 2014

Press Release: May 16, 2014

Contact : Talitha Thurau

( 845) 534-8707

Cooling Grant Awarded to Edgwick Farm

Edgwick Farm, a small family owned and operated farm in Cornwall NY, that produces farmstead goat milk cheese, has been awarded a cooling grant from the Cornell Cooperative Extension to further develop its Funny Child line of cheese.

Last year, Edgwick Farm experimented with an Alpine style hard cheese washed daily for two weeks with Newburgh Brewing Company’s Brown Ale before aging the cheese for five months.  When the first batch was tasted, Newburgh Brewing Company quickly purchased the entire batch for sale at its Brewery in Newburgh, NY.

Edgwick Farm decided to name the cheese Funny Child after Funny Child Creek, an innocent, shallow stream quietly zig-zagging its way through the Mailler Avenue neighborhood of Cornwall on its way to the Hudson River. (Cheesemaker Dan Jones grew up playing in this creek and because this creek and this cheese is dear to his heart, he chose the name.)

Six more batches were made but aging was space was limited in the creamery so production had to be suspended.  Demand for the cheese at local farmers markets was high and the cheese quickly sold out.

Luckily, a grant program launched statewide by Cornell Cooperative Extension and funded through New York State Department of Agriculture came to Edgwick Farm’s attention.  As the grant program’s name indicates – “Increasing Cooling Space for Small Farm’s” – it was exactly what Edgwick Farm needed to produce Funny Child again.  Edgwick Farm applied and was one of 65 New York farmers awarded funding.

Cooler pictures 5-16-14 005This grant has allowed Edgwick Farm to install a three door commercial cooler in its creamery that can hold up to 800 pounds of Funny Child wheels for aging.    Since production began in January 2014, Cheese maker Dan has already made 12 batches (or 520 pounds) of Funny Child, all washed with Newburgh Brewing Company’s Brown Ale.  Funny Child can be found again at local farmers markets this summer.

Cheesemaking statistics May 15, 2014

May 15, 2014


We are half way through our cheesemaking season and thought we’d report in on what we have made.

Canterbury: 50 batches or 2880 pounds

Bloomy Rind: 2 batches or 107 pounds (its blooming now for late May and early June markets!)

Moodna: 7 batches or 687 pounds

Ricotta: 1 batch or 50 pounds

Sackett Ridge: 17 batches or 432 pounds

Funny Child: 12 batches or 520 pounds

We have made 92 batches of cheese out of 23,736 pounds of milk (2,760 gallons of goat milk) resulting in 4,686 pounds of cheese!

Farm Foto Friday March 14, 2014

March 14, 2014


A Friday morning ritual. A series of photographs and brief descriptions that capture the farm at that moment in time.


Saturday Barn Report February 8, 2014

February 8, 2014


It has been a week of snow storms and ice.  We are having a real winter after many years of mild ones.


However, the hoop house keeps the goats warm and toasty.  The deep manure pack composts at the bottom and warms the hoop house to typically twenty degrees higher than outside temperatures.  In the morning when I go in for my baby check, my glasses steam up as well as the lens in my camera.

This past week, Faith, one of keepers from 2013, was the first of the yearlings to kid and easily delivered a sweet doeling while lying in Cara’s lap.  She has been slowly adjusting to the twice a day milking routine.  We are milking 33 does which has been providing enough milk to run the vat nearly every day as well as meet raw milk sales and keep all of us at Edgwick Farm in raw milk as well.   Ten does are due to kid before next Saturday and we are anxiously watching them and restlessly waiting.  The remaining five kid in April.


This year’s keepers, our 8 doelings, are growing fast and full of energy.  They are nibbling at hay and tasting grain but much prefer their thrice daily bottles.  We are very appreciative of our volunteers who come to the farm each day despite terrible weather to help Cara with feeding of these girls.


Faith’s doeling came into the house after a few days because the bigger girls were picking on her and stressing her out.  She quickly took over the house as her own, bleating to be let out of her playpen anytime she knew a human was around.  She went to a farm in Staasburg yesterday and joined Bess’s twins Jack and Jill.

The chickens and ducks have been tolerating the weather.  We empty the fall leaf bags outside the coop to give them something to walk on and some entertainment in scratching them about.  Except for little Ruby, the dogs are in their glory with the deep snow.

We have started making our more difficult hard cheeses, with multiple batches of Funny Child, our goat tomme.  Dan will start washing the wheels today with Newburgh Brewery brown ale and then we will age it until the summer markets start.  We have only nine wheels left in the cave of this popular cheese.

Tours started a week ago and have been popular but challenging with the snow and ice.  The broad smiles on everyone’s faces are so wonderful to see when the groups come back from meeting the animals for their cheese and milk tastings in the viewing room with us.  I have a personal sense of satisfaction every time I hear remark how clean everything is.

Thank you for supporting our farm!

Farm Foto Friday February 7, 2014

February 7, 2014


A Friday morning ritual. A series of photographs and brief descriptions that capture the farm at that moment in time.

Saturday Barn Report February 1st 2014

February 1, 2014

We are back in the swing of things at the farm.  Milking, feeding and caring for animals, cheese making!

The first big wave of babies came a couple weeks ago and the 32 does that kidded have milk flowing like crazy.  With finally enough milk to run the vat, we fired it up and made multiple batches of fresh goat cheese.  Most of that went out to our restaurant customers who had sorely missed having it on their menus for the last three months.  The rest we prepped for winter farmer’s markets and farm tours making Canterbury medallions, Marinated Canterbury and Rosemary Fig Canterbury.

Only Helga was born this week, bringing the number of “keepers” up to eight doelings.  They are growing fast and drink their bottles easily now.  They love to play and leap around the kid pen.  Dixie actually climbed the bench and leaped over the wall one morning so we had to move the bench.  Their little horn buds emerged enough for dehorning so that loathsome chore was completed.

Dixie 1-29-14

We have a dozen or so does due to kid over the next two weeks and then we take a break until April for the last few.  Tours start today and we are very excited to show off our farm and teach families where their food comes from.  With increasing milk volume, we should start making our goat cheddar and ale-washed goat tome as well as our feta.  These cheeses will age until the summer farmer’s markets start.  Dan can’t wait to start his daily ale washing!

Thanks again for supporting our farm!

Farm Foto Friday January 24, 2014

January 24, 2014


A Friday morning ritual. A series of photographs and brief descriptions that capture the farm at that moment in time.

Winter Farm Tours 2014

January 15, 2014

Farm Tours 1-9-14


2013 Cheesemaking Statistics

January 14, 2014

Hanging Canterbury

In 2013, we made 207 batches of cheese in our vat pasteurizer in our creamery on our farm.

We made 87 batches of Canterbury soft goat cheese, 33 batches of Bloomy Rind goat cheese, 24 batches of Moodna goat feta, 23 batches of whole goat milk ricotta (aka ri(goat)a), 30 batches of Sackett Ridge hard goat cheese (our cheddar), 8 batches of Ale Washed aged goat tomme and one batch of Toasted Goat, our wine bathed goat cheese.  (Three batches total failed. )

We used over 52,000 pounds of our own goat milk (or over 6000 gallons) to make this cheese.  And the milked yielded almost 10,000 pounds of goat cheese.


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