LEGACY
Homestead Fields became a certified organic dairy farm in the spring of 2007. Being certified organic means that we reject the use of GMO's, chemically treated seeds, synthetic pesticides and herbicides. We also provide our cows plenty of pasture for grazing and access to fresh air and clean water. This simple, commonsense, approach to farming is the kind of farming our ancestors did. They understood the importance of caring for the land and the animals, knowing that they, in turn, would care for you.
In the spring of 2007 head cheese-maker David VanPelt, motivated by his love for cheese, decided to further his education by enrolling in the Vermont Institute for Artisan Cheese. Working at Homestead Fields has given cheese-maker David VanPelt the ability to reconnect to the land, the animals, and the past. "It is a very humbling experience to know that your ancestors have walked and worked upon this very same land." In 2013 Homestead Heritage Cheese was formed.
It is with great pleasure that we are able to introduce cheesemaking to our 6th generation dairy!
MISSION
The intent of Homestead Heritage Cheese is to provide the finest organic, handcrafted, locally made cheese in all of New York State. The key to making great cheese is using high quality milk. The cows are provided diverse forage in the summer and dry hay and grains in the winter months to provide them a balanced diet (protein, energy, and fiber). Farming at Homestead Fields depends completely on the health and welfare of the animals and the constant care of the land. This attention to detail allows the farm to produce high quality organic milk which we handcraft into delicious cheeses.
There's an old country saying - You get out of it what you put into it. This is not only a great philosophy for cheesemaking but a great way to approach work, relationships and life in general.
Homestead Fields became a certified organic dairy farm in the spring of 2007. Being certified organic means that we reject the use of GMO's, chemically treated seeds, synthetic pesticides and herbicides. We also provide our cows plenty of pasture for grazing and access to fresh air and clean water. This simple, commonsense, approach to farming is the kind of farming our ancestors did. They understood the importance of caring for the land and the animals, knowing that they, in turn, would care for you.
In the spring of 2007 head cheese-maker David VanPelt, motivated by his love for cheese, decided to further his education by enrolling in the Vermont Institute for Artisan Cheese. Working at Homestead Fields has given cheese-maker David VanPelt the ability to reconnect to the land, the animals, and the past. "It is a very humbling experience to know that your ancestors have walked and worked upon this very same land." In 2013 Homestead Heritage Cheese was formed.
It is with great pleasure that we are able to introduce cheesemaking to our 6th generation dairy!
MISSION
The intent of Homestead Heritage Cheese is to provide the finest organic, handcrafted, locally made cheese in all of New York State. The key to making great cheese is using high quality milk. The cows are provided diverse forage in the summer and dry hay and grains in the winter months to provide them a balanced diet (protein, energy, and fiber). Farming at Homestead Fields depends completely on the health and welfare of the animals and the constant care of the land. This attention to detail allows the farm to produce high quality organic milk which we handcraft into delicious cheeses.
There's an old country saying - You get out of it what you put into it. This is not only a great philosophy for cheesemaking but a great way to approach work, relationships and life in general.