2009 Farmers' Market Schedule
If the markets aren't close to you visit one of the retail stores carrying our cheese or dine at the fine restaurants that feature Bonnie Blue Farm cheese on their menu. See Where to Buy page. Cheese can be purchased on the farm but please call first to insure availability.
931 722-GOAT(4628)
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Jim selling cheese at the Franklin Farmers' Market
The U.S. Chamber of Commerce magazine wrote an article about Bonnie Blue Farm - The Cure for Retirement. Click here to read about our 'retirement'.
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A lap full of kids
Jim takes a break to enjoy the new life that arrives regularly on our farm. These two kids are from Xcaliber and Washoe.
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Parker wins Best in Show at ADGA cheese competition
Our Parker was awarded Best In Show at the 2008 ADGA Cheese Competition held in Rohnert Park, CA on Oct. 16th. The complete results may be viewed on the
Official Website of the ADGA Products Committee
Other placings:
Bonnie Blue Farm Tanasi Tomme - 1st place Semi-soft division
Bonnie Blue Farm Parker - 1st Hard cheese division and Best in Show
Bonnie Blue Farm Hickory Smoked Feta - 3rd Flavored Feta
We're getting close to having a new home for aging cheeses. Check the cheese aging cave page for pictures of the progress.
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Resource for Local Food
Our friend Lisa (and new goat owner) has put together a great resource for anyone in Middle Tennessee seeking out the freshest, ripest and most flavorful seasonal offerings. Best of all it's grown locally! Copies can be picked up all over mid TN with the on-line version available here. Local Table Enjoy the bounty each season has to offer!
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THE RISE OF SOUTHERN CHEESE
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Whole Foods cheese display at film festival |
February 20, 2008
Dear James and Gayle,
Thank you again for the wonderful visit to your farm and for allowing me to include Bonnie Blue Farm in the southern cheese documentary. It was a real challenge to even come close to capturing the beauty of your land but I hope that this will give people a glimpse into a place in America where ideals like hard work and patience are a daily occurrence.
Thank you again for your incredible hospitality and wonderful cheese and I look forward to visiting the farm again sometime in the future.
Sincerely yours,
Matthew Graves
This film was played during the recent New York City Food Film Festival . It didn't win an award but many people were able to view it that might not have known about small southern cheesemakers. Exposure like this is critical to help small farmers remain viable.
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Freshly made Parker, Gouda style cheese
We started making a Gouda style cheese last winter and named it Parker after Robert Dru Parker who was born in the early 30's in the log cabin that was located in our pasture - now only the chimney remains.
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Aged Parker
This cheese became the focus of a Christmas family gathering. Read about it on the testimonial page.
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Farm Entrance
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Bonnie Blue Farm Cheese Studio
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Bonnie Blue Farm - Grade A Goat Dairy
In April of 2006 we became the only licensed Grade A goat dairy in Tennessee . We worked for two and a half years constructing and equipping the dairy building; milk parlor, milk room, holding pens, bathroom, and a herdsman's apartment. Then the cheese studio was built, equipped and completed. We were inspected by the Tennessee Dept. of Agriculture and cheesemaking began.
Our dairy herd consists of Nubian and Saanen dairy goats. We participate in American Dairy Goat Association programs for milk production through Dairy Herd Improvement and type via Linear Appraisal. The data from these programs guide us in making breeding choices and selection of replacement stock.
The does are fed free choice alfalfa hay from a local grower. They receive a dairy goat grain ration in the milking parlor and we go for daily walks through the surrounding fields and woods. This gives the goats and the herdsman ample exercise and time to observe the changing scenery and browse which coincides with the seasons. The milk produced is truly the essence of our land.
The milk from the dairy herd is made into various types of fresh and aged cheeses. We offer farm tours for a fee and there is a log cabin available for guests who want a quiet getaway or to experience life on a working dairy.
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Nubian Bucks
We have three Nubian bucks which bring together genetics from several blood lines: Copper Hill, Oak Gold, Misty Knoll's and Kastdemur's with a sprinkling of others contributing. Plus we have many more to choose from through the use of artificial insemination. Nubians are known for high butterfat and combining that with the high producing genetics from sons or sires of Top Ten does will hopefully produce a long lived, superior dairy goat.
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Saanen Bucks
Our Saanen bucks come from American stock. We use as much artificial insemination as possible using Saanen bloodlines chosen because of their use in two well-known herds: Redwood Hill/Companeros and des Ruhigestelle.
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Nubian Does
Our herd was exclusively Nubians in the beginning and we have used many lines over the years. Consistency of well attached udders and long lactations are a challenge in the Nubian breed. We have daughters of outstanding bucks like Warpaint Acres Superbuck, Kastdemur's Crown Sinsation (Crown Ambassador son), B.E.S.T. Star Spangled Banner, Reghers Alginon's Beaujolais (Breakaway half brother), Copper Hill Breakawy's Blazer and Copper Hill Woodwind (Winter Frost son).
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Saanen Does
In 1999 we purchased our first Saanen from Redwood Hill and although Lightning is no longer with us all but one of the many female progeny from her three daughters are still here. We didn't have a Saanen buck so artificial insemination was how we bred Lightning. Using bucks to increase the butterfat and protein without giving up the high production the Saanen breed is known for, has been our goal. We have tried to recreate some of the genetics of Redwood Hill, whom we admire.
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Goat Milk Cheese for Sale
Our agri-tourism and cheese business have been very well received. Many printed articles, feature films, radio and TV segments about us have introduced our cheese to many customers. We've entered many cheese competitions placing well with several different cheeses. Some of the best exposure has been at the farmers' markets. The movement of buying locally produced, safe, natural and healthy food makes our cheese in high demand. We sell at the Franklin Farmers' Market and Memphis Farmers' Market. Our cheese is available at several Nashville stores or on the farm but call first (931) 722-GOAT (4628) to be sure we have what you want.
Follow this link for more information on where to buy our goat cheese.
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Farm Tours
We offer tours of the farm, dairy and cheese making facility subject to our cheesemaking and farmers' market schedule. Small groups of two to ten people are the best size. Cost is $10 per person. Includes cheese tasting. Please call or email to arrange for a day and time. |
Log Cabin Farm Stays
Experience true peace and quiet of the country. Our cozy log cabin is available for your enjoyment. The kitchen is fully equipped. Stay a night or a month-all seasons have their own charm. The goat dairy barn is nearby and cheesemaking takes place in the new cheese studio. There's very limited cell phone coverage but the cabin has wireless satellite internet.
Relax on the front porch and read or watch birds or join in the daily farm activities. Just the right getaway for two people. No pets please-our herd protection dogs do not tolerate other animals on their farm.
Call for cabin availability. Rate: $95 per night includes tax.
931 722-4628 or email tanngoat@wildblue.net |
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We'll have more eggs for the Memphis Market when these chicks grow up!
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Testimonials
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