farmstead

Many, though not all artisan cheesemakers in America practice or have been influenced by farmstead techniques.

Since they began making farmstead cheese in 2010, their Reblochon-style cheese, Dancing Fern, has remained a consistent bestseller.

Specialty cheesemaking in the South—in states like Georgia, Tennessee, Virginia, and the Carolinas—is on the rise, with many producers inspired by the raw milk farmstead traditions practiced in parts of Europe.

Artisans who practice farmstead cheesemaking, according to the American Cheese Society’s definition, produce cheeses that are “primarily made by hand with milk from the farmer’s own herd, or flock, on the farm where the animals are raised.”

With just one acre of these saltwater farmsteads, claims GreenWave, a startup dedicated to regenerative ocean farming, you can grow 30 tons of seaweed and a quarter of a million shellfish per acre.

The farmstead must not be accused of being such a structure as that unless it is absolutely necessary.

In this farmstead world, each individual member must therefore be made happy.

The farmstead is an intricate organism with many parts working wonderfully together.

In the varied business of the farmstead the daughter may see her love of animals gratified.

They see now that the farmstead is closely knit up with the larger unit of the farm community.