Hello and Welome to the Farm!!

Ardith Mae Farm is a small Animal Welfare Approved goat dairy located in Stuyvesant, NY.

Ardith Mae Farm was started in January 2006 in Pennsylvania.  In February of 2013, we decide to leave PA and move to a farm in Columbia County, NY.

With the help of Columbia Land Conservancy Trust's Farmer Land Owners Match Program, I found the perfect home for me and my crew of goats at Monkshood Nursery.   In the middle of winter, with the help of some very loving and incredible friends we packed up and moved the herd of 60 goats, 4 dogs, and 2 cats to Monkshood Nursery.

Here on Monkshood Nursery, there was an empty barn and big, beautiful pastures just screaming for some animals.  Once we were all settled, we rebuilt the cheese facility and in August of 2013, we were up and running again.

 

Here we milk a herd of 35 goofy and rambunctious Saanen, LaMancha and Alpine goats.  With their lovely milk, we make a variety of French Style cheeses that are carefully hand crafted from beginning to end.  

The cheeses include a Fresh Chevre that we make fresh every week, with the Chevre we also make a Honey and Lavender Chevre, made with local Honey and local Lavender and a Chevre bell that is coated with an organic mix of herb de province.


We also make a Feta that is soft, crumbly and creamy all the same time, packed in brine so it will last in your fridge a few months.  A line of white mould, soft ripened cheese that includes: 

The Mammuth, which is a Camembert style cheese, mushroomy and delicate. The Bigelo, which is an ashed coated pyramid, similar to a Valencay, tangy and well balanced when young, gooey and more pungent as it ages. Excellent for a cheese plate.

A larger pyramid with Green Peppercorns that is aged for 3-4 weeks, soft and creamy with a peppery bite, also beautiful on a cheese plate.

 
We make two types of raw milk cheese.  This usually happens in August, when we have extra milk or in Jan when we like to take a little time off of the markets. One of the cheeses is called Bevan, which is a washed rind cheese that is usually aged for 3-4 months.
The other is a called Henry, which is a thicker wheel with a natural rind.  

I can not forget my favorite, a cheese called Doolan. This cheese is a small button, similar to a Crottin.  This cheese is everything I love in a piece of  cheese: a perfect balance of sweet and salty; the flavor profile is complex and yet, somehow simple.  It's dense and creamy and absolutely adorable - a perfect little snack.

This lovely little cheese is actually named after Kristen Doolan, the master cheese maker and fearless goat farmer that that taught me everything I know about cheese making, farming and raising goats organically.  I must also say a thank you to George van Vlaanderlen, her hilarious husband and superhero farmer.  George also taught me so much about farming and that darn electric fencing that I struggled with while interning on their incredibly beautiful farm, Does Leap Farm, in Northern Vermont.

 

  

 

Farmer's Markets

Come and check us out in NYC Saturdays at Union Square, Sundays at 80th/Columbus & Sundays 115th/Broadway.  Rain or shine, year round!