Caromont Farm makes top notch cheese, with cut-rate equipment. A new cheese vat creates new possibilities for our cheesemaking.
At Caromont Farm we're obsessed with one thing: making good cheese. Over the past five years we've made it our business to do just that.
Our farm business started as so many do: with a dream and some sweat. Founder Gail Hobbs-Page along with her husband, Daniel, set out to build a dairy farm at their home with only a few goats and a few acres in the red clay hills of Southern Albemarle County in Virginia. Over five years have passed and business is thriving. We have added two talented cheesemakers to our staff, grown a successful farm intern program, expanded our herd of happy goats to over 60, and customers all through the region and the East Coast are loving our products.
With all these blessings, we find ourselves needing to expand! The most important additions will be in our dairy, where our equipment struggles to keep up with our level of production, and priority number one: we severely need a new cheesemaking vat. Currently we have two cheesemakers working three cheesemaking shifts a day, seven days a week.
With a new vat, we'll be able to cut that back to four or five cheesemaking shifts, as well as open up new styles of cheese for our milk.
With your support, and a shiny new vat, we'll be able to keep providing world-class cheeses made right here in Virginia.
Won't you help us continue to make real, good cheese?
Yes! Just pledge the total value of the items combined (for example; $75 for a t-shirt and cheeseboard) and then send us a message letting us know your intent. We'll add a note to your name in our records and be sure you receive both incentives!
pledged of $35,000 goal
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Jul 26, 2012 - Aug 25, 2012 (30 days)
Pledge $12 or more
Set of 4 "Molly" Cards - North Garden artist Nancy Bass was commissioned by Piedmont Environmental Council in 2011 to do a series of “Living Local” paintings. Caromont Farm was asked to participate. The paintings were then auctioned off for charity at a PEC fundraiser. Nancy came out to the farm and chose Molly as her caprine subject. Molly is one of our older Caromont gals, and a beloved member of our herd. We loved this image so much that we had cards made of this beautiful painting. Thanks to Nancy Bass for allowing us to use her image.Estimated delivery: Oct 2012
Pledge $25 or more
Caromont Farm T-Shirt - New Caromont Logo on an Organic T-Shirt. Men’s Traditional Style and Women’s Scoop Neck. Sizes Small, Medium, Large, or Extra Large.Estimated delivery: Oct 2012
Pledge $50 or more
One Caromont Farm Cheese (Cheesemaker's Choice), and a Locally Crafted Cheese Board - One of our delicious hand-crafted cheeses with a hand-crafted cheese board with our new logo. We’ve had a new logo designed by Kristen Adolfson, a local printmaker and designer based in Charlottesville, Virginia. Her company Still Point Press (http://www.still-point-press.com/) specializes in old fashioned woodcut design. The new logo is an adaptation of a painting that was done of the lower meadow.Estimated delivery: Oct 2012
Pledge $100 or more
Thermal Caromont Cheese Tote, Two Caromont Farm Cheeses(Cheese makers Choice), and a Locally Crafted Cheese Board - Enjoy something to keep your cheese perfect in transit, a beautiful board to cut it on, and cheese to make it all complete. We’ve had a new logo designed by Kristen Adolfson, a local printmaker and designer based in Charlottesville, Virginia. Her company Still Point Press (http://www.still-point-press.com/) specializes in old fashioned woodcut design. The new logo is an adaptation of a painting that was done of the lower meadow.Estimated delivery: Dec 2012
Pledge $300 or more
15 backers Limited (5 of 20 left)
Whey-fed Pork Slaughter - Every year at Caromont Farm, we invite local food professionals from our area to the farm for a day of pork processing. Butchers, chefs, and winemakers congregate just before sunrise working throughout the day to process the whey fed pork raised on the farm. Watch, participate, and learn how to make authentic Boudin Noir, Toulouse Style Sausage, Pates, Terrines, Pancetta and, Prosciutto. These are some of the things produced at previous slaughters. Samples (to go) of whey fed pork finished on apple pressings and acorns will be provided. A huge family style meal is enjoyed at the end of the day. This will be a transformative day for you if you are a Field to Fork eater—its a once in a lifetime experience.Estimated delivery: Feb 2013
Pledge $400 or more
A Personal Farm Tour for You and Your Friends - Come to Caromont Farm for an in-depth tour of our operation, and a tasting of all of our current release of cheeses, paired with chutneys, fruit, hand made breads, and Virginia beverages. Meet the goats, the cheese makers, and the cheese. Max group size of 10.Estimated delivery: Apr 2013
Pledge $500 or more
12 backers Limited (8 of 20 left)
Cheesemaker for a day -Spend the entire day with Bridge Cox, and Kyle Kilduff, making cheese in the new Vat. Milk the goats if you like, or learn the tricks of the trade of rotational browse management. Clean up, come inside and work to transform the morning’s milk “harvest” into the day’s “make”. This will be a hands on, interactive day of serious cheese making. Afterwards, participate in one of our “sensory evaluation” tastings. We will use the Sensory Evaluation Guidelines taught at Vermont Institute of Artisanal Cheese. Both Bridge and Kyle have completed courses in Cheese making and Affinage at VIAC. Lunch provided by Gwen from the Howardsville Country Store. There are ten available slots, one person at a time.Estimated delivery: Mar 2013
Pledge $1,000 or more
Caromont Farm Harvest Dinner – Imagine the perfect harvest dnner with your ten closest friends. Food and menu by Chef Gail Hobbs Page, Styled by Tracey Love of Hill and Holler Farm Dinners (www.hillandholler.org) Chef Gay Beery of A. Pimento catering (http://www.apimentocatering.com/) will serve as Gail's sous chef for the evening. We will have harvest dinner events on location at Caromont Farm (by the stream, on the back meadow) with a maximum of ten guests per dinner. Gail will prepare a multi- course meal using ingredients from the farm, paired with her favorite Virginia spirits. Tracey will transform the meadow into nature’s ultimate dining room. Gail Hobbs Page’s culinary credentials are the product of a North Carolina childhood with food obsessed farmers, talented grandmothers, and a multitude of mentor Chefs from the South that said along the way.”Damn, girl you can cook!” So that’s what she did. She learned her craft apprentice style and was lucky enough to know and work for Bill Neal, Edna Lewis, Ben and Karen Barker at the now legendary Magnolia Grill in Durham, NC. Gail’s cooking style is simple, but the food is not. In Charlottesville, she is known as the “mother of local cuisine” and she wears that badge proudly. She continues to be an advocate for flavor and field to fork food experiences. The moon and the stars are the evening’s entertainment.Estimated delivery: Feb 2013