NOTE: We will offer the possibility to carry over a balance to the following weeks if you miss pickup days because you're on vacation, busy or not in town for some reason.
Neighbors, friends, and future customers.
Thank you all for your support so far and Happy New Year!
Looking ahead, 2025 will be an exciting year for the farm! In the spring we will have 10 jersey cows giving birth and providing us with the delicious and creamy milk we need to begin crafting a variety of natural cheeses. If you are interested in being among the first to try these cheeses and support the launch of the farm, we are offering a few CSA (community supported agriculture) membership share options for you. These shares are for sale now (until sold out) and your boxes will be able to be picked up weekly at the farm during the months of July, August, September and October (16 weeks in total. At first our pickups will be limited in variety because much of our cheese needs to be aged for 2 months or more, but they will increase as the season goes on. Your CSA shares will include milk, yogurt, fresh ricotta, butter, cream and cheese.
Although this is the start of the farm, the entire project has been 8 years in the making. In 2017 I stumbled into Thorncrest Farm in Goshen. The moment I took one step inside the barn and breathed in the sweet smell of the cows, I instantly knew that this was what I wanted to wake up to every morning! I asked Clint Thorn if he and his sons needed a hand. This led to a job helping milk their herd of Holsteins, while Kimberly was starting to craft her soon-to-be world renowned milk chocolates. This dream of having a farm seemed a bit far-fetched but nonetheless prompted me to drop my career managing bands and go in search of the roots of dairy farming. First stop was the Italian Alps where I would spend the next couple years practicing the ancient practice of transhumance and making Fontina cheese in the Aosta Valley. Next was Sardinia where I would find myself surrounded by Sardinian Shepherds who were eager to share their ancient cheese making culture which dates back to the Bronze Age and the Nuragic civilization. I found myself hooked.
After 3 years in Italy I returned to Connecticut where I spent a summer living and working on The Ridgway Farm. It was during this time that I met Jon and Constance Old. I quickly learned Jon too had been dreaming of the smell of cow manure in the mornings. We decided to team up and started working to bring new life to what had once been the original Coltsfoot dairy farm in the Village.
With the new year here, I am preparing to transition from part time to full time dairy farmer/cheesemaker. Your CSA shares will support the jump into allowing me to devote all 7 days of the week to working with the milk, making cheese and growing the business. You can choose from the 2 different share options. Thank you for your support!
- Tommy Eucalitto and the Coltsfoot Valley Farm Team.