Bonnyclabber Country Cheese on Sullivans' Pond Farm is owned and operated by Tim and Rona Sullivan, and their son, Cole, as part of a rolling landscape of trees and farmland in Virginia's Coastal Plain where The Rappahannock River meets The Chesapeake Bay. It is here that Rona has developed her Farmstead Raw Milk Goat Cheeses in the micro-dairy of their own design, based on the clabbered milk traditions of their immigrant ancestors. For the Sullivans, the milking season begins about April 1st, after each year's new kids are weaned. The cheeses are then made daily from still-warm fresh milk, without cooking, starters, rennet, or inoculants, until about August 1st. Cheeses are ready beginning June 1st to October 1st, or aged up to a year.
Products

All our cheese is made from raw, naturally clabbered goat’s 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, leaves and grasses.

‘Natural’ Blues; Mill Mountain, Blue Mountain, Old Dominion

‘Herbed’ Rinds; Tidewater, Rocky Mount, Grassy Hill, Sandy Bottom

‘Ashed’ Rinds; Virginia Belle, Cendre De La Chèvrière, Richmond

‘Natural’ Rinds; Callaway, Chesapeake Pearl

‘Clothbound’; Highland Springs, Bonnyclabber Country Girl

‘Leaf Wrapped’; Moonshine, Vintage

Product Outlets

Website, on-farm, and direct sales (non-wholesale) to chefs in restaurants featuring artisanal cheese courses.

Mail Order?

Yes, through our Paypal account by Visa or Master Card, shipped directly to you from the farm, based on availability.

Special Events

On-farm instruction includes Bonnyclabber Cheesemaking, Raw Milk Micro-Dairy Design and Start-Up, Value-Added Farm and Dairy Product instruction and Tastings.

Contact Information

Rona Sullivan

Bonnylabber Country Cheese, Sullivans' Pond Farm

Address: 1754 Mill Creek Road, Wake, VA 23176

Web Site

E-mail

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