Kickstarter

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.

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.

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.

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.

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.

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.

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.

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.