BORDER FARM
REDMONDS
20% discount for Redmond’s Salt – House / Agriculture / Gardens . Discount should show at check out.
Farmers Cheese
Each round gets better and better. More practice, better technique, more understanding. This round I aged just a bit longer and it has the starting flavor of a light cheddar. The difference would be that the texture of this cheese is soft, light, and fresh, it is not a hard cheese.
Next round I start today, it is an entire day of culturing this raw cheese with our own kefir, using milk straight from milking out goats as it is the perfect temperature, no heating required, and then draining, pressing, flipping, pressing, flipping, pressing, for hours – and finally salting and setting up for the night. Then the flipping and salt/whey rubs for about a week continue three times per day.
Is it worth it?
Yes, for homemade raw goats cheese, that takes our kefir and cultures it even further, with a different flavor profile, YES!
PSST – Piper had a Kefir Recipe come out in a magazine this summer, and we have three more articles in various magazines coming out with more about kefir – history, our program, why kefir? Super exciting!!!
TUESDAY NIGHT FARM MARKET – 5pm – 8pm. Sourdough Starter, Kefir Grains, Fresh Cultured Kefir, Cheese, Tea Blends, and herb salts – Farm Fresh and Optimal Nutrition!
We will have our garlic tonight! We have bundles of TEN for $25 of biodynamically grown, no chemical garlic, mild and perfect for whatever dish you like to add garlic too (it doesn’t burn your mouth or over power dishes). This is purple hard neck Montana garlic, my original seed came out of Pony in 2002, and I save and use the same seed each year. We had right about 2,000 bulbs come good this year!
PAWS & PEOPLE
SEPTEMBER Puppy/Adolescent Class – 11am/Sunday – 1 space available
OCTOBER Puppy/Adolescent Class – 11am/Sunday
OCTOBER Adult Specialty Class (TREIBBALL) – 11am October 5th – 26th 2026
We are scheduling through the end of the year. If you are interested in group classes or phone appointments – please consider registering in advance.
