08/11/2026
We welcomed a group from Nutrition Links from Penn State Extension program to the farm this month. They toured our aging caves and saw where our wheels rest and develop flavor over time. We walked through how milk becomes cheese, from the vat to the press to the cave, and ended with a tasting so the group could sample how aging changes the flavor.
We enjoy hosting groups who want to understand where their food comes from and how it is made. If your school, business, or organization is interested in setting up a private tour, send us a message, and we will get you on the schedule.