Tomme De Harvest

There are a lot of cheese lovers out there.   If you’re reading this blog, you’re probably one of them.   Whether you long for a tangy blue, a pungent tomme or a creamy chevre, you’re in good company in the cheese world.  Here at Farm Fromage, however, we’re not only interested in bringing you the finest artisan cheeses available; we want to make sure that all aspects of that cheese from farm to table, are sustainable.  To that end, we have endeavored to find other groups and associations that believe that the best food is locally made and socially responsible.

One of our favorite organizations is the Pennsylvania Association for Sustainable Agriculture (PASA).  Their mission of  “promoting profitable farms that produce healthy food for all people while respecting the natural environment” goes hand-in-hand with what we at Farm Fromage have set out to do.  We’re passionate about helping farmers and cheese-makers get their products to individuals who enjoy understanding where their food comes from, while creating demand so that those farmers and cheese-makers will be able to continue to provide their delicacies for a long time to come.

We’ve learned so much from PASA already.  In early February, we attended the 20th Annual Farming for the Future Conference in State College.  Along with 2,000 of our neighbors and fellow farmers, we spent four fantastic days learning from and working with others who share our passion.  For us, one of the most wonderful opportunities we took advantage of at the conference was the Advanced Cheese-Making course offered by artisan cheese-maker, Peter Dixon.

Through this unique opportunity, we were fortunate to meet many other fine Pennsylvania cheese-makers who love to make cheese, but don’t have the time or expertise to market their fine artisan cheeses to a wide audience.  Farm Fromage’s main focus is helping cheese-makers, like those we met at the conference, sell and market their goods to individuals looking for cheeses that are a cut-above the rest.  We are happy to announce that through those connections made at PASA’s wonderful event, we are now offering two new cheeses:  Galen’s Good Old and Royer Mountain.  Galen’s Good Old is a great cheese that is based on a Gouda recipe, while Royer Mountain is an amazing Alpine-style cheese that has hints of an Italian Romano.  Anyway you slice them, they’re delicious.

Sustainable food is based in community, and we’re so glad PASA is part of ours.