Bonnyclabber Country Cheese

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Tim, Rona, and Cole Sullivan designed and completed Virginia's first Grade-A micro-goat dairy in 2003 on Sullivans' Pond Farm. Virginia's Middle Peninsula, at the convergence of the Rappahannock River and Chesapeake Bay, offers a verdant coastal plain with almost year-round grazing. The Sullivans add no pesticides, herbicides or commercial fertilizers. Bonnyclabber Country cheeses are created in small batches, where the light-salted curd is hand-ladled into molds, then light-pressed. All wraps and rind treatments are grown on the farm, with the exception of cloth for bound wheels. The Farmstead Raw Milk series is made by acid-coagulation, while the 'Isabel' series is comprised of pasteurized goat and cow milks coagulated by yogurt cultures or vegetable rennet.

Products

Our cheeses are made either from our goats' fresh milk or from purchased pasteurized goats' and cows' milk. The drained curd is always hand-ladled, and is lightly salted in most cases. We use natural, traditional rinds and packaging such as herbs, charcoal, beeswax, cloth and leaves.

‘Natural’ Blue; Blue Mountain, Blue Ridge, Melange, and Old Dominion

‘Herbed’ Rind; Rocky Mount, Grassy Hill, Sandy Bottom

‘Ashed’ Rind; Virginia Belle, Cendre, Richmond

‘Natural’ Rind; Callaway

'Spiced Cheese; Tidewater

'Beeswax'; Chesapeake Perle, and Chesapeake Blue Perle, Tidewater

‘Clothbound’; Highland Springs, Bonnyclabber-Country Girl

‘Leaf Wrapped’; Moonshine, Vintage

Available in 1-8 pound wheels, or 4-8oz. Chevrettes, or in Olive Oil.

Product Outlets

Direct sales to chefs and cheesemongers featuring artisanal cheese courses.

Retail: 'Elwood Thompson's Natural Market' in Richmond, Virginia's Carytown District