Calkins Creamery
Calkins Creamery
Wayne County – Map Location: O-3 – 570-729-8103 – www.CalkinsCreamery.com
Farmstead Artisan Cheese From One Of the Upper Delaware River Valley’s Oldest Family Farms
Discover Calkins Creamery, a sixth-generation family farm producing farmstead artisan cheeses and naturally raised meats. Multiple generations, sustainable agriculture, and farmland preservation have come together to yield one truly remarkable experience. The creamery opened in 2007 as an extension of Highland Farm, one of the area’s oldest family farms. Visit the farm to sample all of our raw milk cheeses and learn a little about sustainable agriculture while you’re there! Cheese, beef, pork, seasonal vegetables, and other local treats are all available. Do you know where your food comes from? Discover Calkins Creamery.
Calkins Creamery was built by the Bryant Family on their family farm, with the hope of sustaining the farm across many more generations. The creamery offers farmstead artisan cheeses in the styles of Gouda, St. Paulin, Tomme, Havarti, Caerphilly, and Cheddar. All cheeses are produced with only the freshest raw milk from our own herd of registered Holsteins and are aged right on site at the creamery.
The Bryant Family manages a herd of 84 registered milking Holsteins. Emily, the youngest daughter, is the cheesemaker. Milk from the herd is transferred directly from the milking barn to the cheese vat via underground process piping. This assures that only the freshest milk is used in the process. With this unique set up, the milk can arrive in the cheese vat with minimal degradation. Most folks don’t realize that milk goes through multiple processing steps between cow and consumer, and we’ve eliminated those steps to deliver the highest quality milk possible.
Once in the cheese vat, the milk is transformed into curds and whey using time, temperature, agitation, culture, and rennet (vegetable-based). Once the curds and whey separate, the whey is pumped into an outdoor holding tank and is eventually fed to our pigs. The remaining curds are scooped into molds and are pressed for varying amounts of time depending on the recipe. After brining and drying, the cheeses are transferred into our aging room where they will remain for a minimum of sixty days.
Calkins Creamery on Highland Farm
288 Calkins Road, north of Honesdale, PA
Hours of Operation:
Monday-Thursday, 9 AM-3 PM and Saturday, 11 AM-3 PM
Closed Friday & Sunday
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Sept 2010 Issue
September 2010 Issue
GETTING THEIR ACT TOGETHER IN NEPA
Northeastern Pennsylvania’s charming towns, quaint villages, and exciting cities are brimming with theaters, old and new. The bright neon marquees convey featured plays, musicals, and concerts that are slated to open within the theater walls, bringing laughs, smiles, and tears to the faces of the young and young at heart.
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