Raw Milk Specialty Cheeses

Aged 60 days minimum

Keepsake Camembert

This mild, creamy round is simply delectable

Keepsake Bloomiful

A long aged bloomy rind cheese that is sure to satisfy the most discerning palate

Keepsake Ferale

Washed with a home brewed beer that was fermented with a wild "feral" yeast.  This cheese is unique to this farm

Keepsake Bleu

A bleu not for the faint of heart. This creamy paste will tantalize your taste buds

Fresh and Pasteurized Cheeses

Fresh Ricotta

This traditional ricotta is made with whole milk that yields a crumbly yet creamy cheese

Fromage Blanc

This fresh cheese has a cream cheese texture with the tang of a sour cream

Drinkable Yogurt

We use a proprietary blend of live cultures to create this very smooth delicious yogurt drink.  This is 100% yogurt, no fillers or stabilizers.

Availible in Plain, Vanilla Maple, Honey Raspberry, Honey Nut, & Coffee

We believe that the most healthy way to raise our cows is outside and allow them to graze full time on fresh grass.  We pay particular attention to our cows' health and nutrition as well as the cleanliness of the surrounding environment.  As a result of this management style, we are blessed with high quality raw milk that is not only great to drink, but also gives us the building blocks for our other great dairy products: fresh and aged cheeses, drinkable yogurt, and ice cream.

A great resource for information on raw milk is www.realmilk.com

After 4 good years of starting and building our farm business on a rented farm in Northampton, we are so happy to have now purchased out own little piece of paradise in Nazareth.  Only 15 minutes away from the original farm, our new home has much to offer in land, facilities and growth potential. 

The address is :

703 W High St

Nazareth, PA 18064

610.248.1533

The new farm store will officially open on Thursday January 5th and the new hours of operation will be:

Thursday - Friday : 12 pm - 6 pm

Saturday : 9 am - 4 pm

Sunday - Wednesday : Closed

We want to thank you all for your support ths past 4 years.  Without you, we would not have been able to achieve this dream.  We look forward to producing great food for you for many years to come.

Thursday - Friday - 12pm - 6pm

Saturday - 9am - 4 pm

Sunday - Wednesday - closed

Farmers Markets

Home Delivery

Restaurants

Pastured Poultry relies on raising chickens directly on green pasture. The model has been developed over the last twenty years and allows the birds to receive a significant amount of pasture forage as feed. The birds are kept on fresh pasture, which allows the birds to be raised in a cleaner, healthier environment. Pastured poultry is raised the old fashioned way; on fresh green pasture and wholesome grain. Processing is done on the farm.

Rose Veal is raised in a manner that is both humane and healthy for the animal.  Our calves are raised on pasture at their dam's (mom) side.  This traditional and natural method of raising calves yields a delicious product with great texture and flavor as well as a natural "rose" color.

This is a true delicacy!

This article appeared in a Buy Fresh Buy Local Newsletter

When you enter John and Amanda’s store to buy raw milk, pasture raised eggs or meat you will notice windows into the barn where you may see cows being milked, if you catch them at right time of day. Keepsake farm is home to twenty-four milking Jerseys. Milking takes place in the morning, but the rest of the time you won’t see them in the barn, they are out on pasture. “I only keep them in the barn if it is really cold”, John told me. That is best for the animals and best for him. The barn stays a lot cleaner if the cows are outside. Even on cold days the cows prefer to go outside. If it is below 25 degrees they stay inside at night, and then they start to get grouchy.

John and Amanda are first generation farmers. A year and a half ago they bought the farm and it has taken a lot of work to get it to where it is now. Buildings were taken down. Other buildings were built, including the brand new store added onto the front of the barn. The barn was an empty building when they started and now it is fully outfitted with milking equipment and even a cheese processing unit.  

They may be new, but John and Amanda bring a lot of expertise to the farm. Amanda is a veterinarian and John has worked in the feed industry for years. They know how to keep their animals healthy and how to treat them naturally when there is a problem. It is all about prevention John says. For example a lot of cows have trouble going lame. But John’s cows are rarely on concrete, a surface slippery and difficult for a cow. They are on pasture all the time except for the short trip of 60 feet across the milking parlor.

Their customers are happy to have them in the neighborhood. When I was there a gentleman stopped in with a familiar story. He used to drink raw milk as a child. When he entered school and had milk in the school cafeteria he went home and told his mother that the milk was spoiled. His mother had to patiently explain that the milk was not bad, just different. He hasn’t been able to get a hold of raw milk  for years, he told us, as he bought a gallon.  John and Amanda sell everything they produce right on the farm for now. And they seem to go through it faster than they can produce it. At the beginning of the season they had what they thought was 8 months worth of beef and pork in the freezer and it sold in two.

The price may be a little higher than the grocery store, but so is the quality. You can see just by looking at a jug of milk that has the cream level way down the jug handle. That is because the cows are on pasture and hay. In general the customers like it. They like the fact that they can come in and talk with John. And don’t worry John is happy to chat.

“It’s all about quality and sanitation. We don’t spare any expense when it comes to those two things,” John tells me. This is especially when it comes to raw milk. In order to keep your raw milk permit you are tested once a month for fecal coliforms and other bacteria? His counts have always been so low that they don’t even show up on the chart– below the chart.

One way that they keep the quality up is maintaining good nutrition. And the key is grass. John’s 35 acre pasture is broken into sections and the cows are moved through quickly enough to keep the grass growing and healthy. In the winter the cows are fed good quality hay – alfalfa and orchard grass in order to give them enough protein and nutrition.