to the farming and cheesemaking, we also bake rustic,
breads to go with our cheeses. Our new wood-fired oven,
designed by the late Alan Scott, has a
hearth that measures 48 X 72 inches (about 1.2 X 1.8
metres). Like our first oven, it is a single-chamber
"black oven", the sort that has been in use since ancient
times. In engineer-speak, it's a biomass-fueled combustion
chamber and thermal stack, which stores the heat from an
overnight wood fire in its hearth, walls and dome, and
re-rediates the stored heat during the bake.
are once again available at the farm and at our several
farmer's markets in and around New York City.
here for Hours and Directions to the Farm
Cows, Bread and Autism
Two matters that definitely engage Jake: cows and baking. Our kids have spent a lot of time in and around dairy farms, and Jake seems to have a particular affinity with cows, and cows seem to respond well to him--hey, they don't even know that he has a speech handicap! As for baking, those who know Jacob know well his passion for mixing, kneading, baking and, most importantly, eating baked goods.
So, among the many reasons for our family's move, is that we hope to make a bright future for Jacob. In my extensive collection of old dairy and farm books, there are many photos of people working on farms and in cheese factories, who appear to have one learning disability or another.
that particularly comes to mind is of a young man in
perhaps the 1950s, with biceps like Popeye's, operating a
manual cheese press. His bright-eyed, proud and smiling
face belies the markers of Down syndrome, although there
is no mention of it in the text. This young man had a good
job and was proud of it. Nowadays, a Down kid or someone
like Jacob is more likely to have a job raking leaves or
putting parts in a bag on an assembly line.
its toll of the quality and flavorfulness of food, it has
also eroded the opportunities for those of us who are
different. So, wish us well as we set out to set it right!
internships in cheesemaking, grass-based dairy farming and
Internships can take the following forms:
Academic Internship: We may be able to develop an internship to meet your school's academic requirements. (some schools call them "externships"). Typical culinary internships of, say, 18 weeks, will be offered in conjunction with recognized culinary arts programs.Individuals interested in Bobolink Internships should write a brief letter describing their goals, education or prior experience, and send it along with three references via email by clicking here .
Seasonal appenticeships: For the serious would-be cheese and/or bread artisan, a full-season (10-12 month) apprenticeship is available, including all aspects of grass-based milk production, cheesemaking, ripening room operations, baking, and direct marketing.
Real Cheese--essay Cooking with
Jonathan & Nina?
Jonathan's Bread Notes
Churning Cultured Butter at Home
Jonathan's Assorted Recipes
- Everyone should be able to enjoy full-flavor, well-made natural cheese, artisanal cheeses that are designed to nourish the body as well as the spirit, as opposed to industrial cheeses which are merely convenient to make and distribute.
- Dairy farmers should be well rewarded for making the most healthful, natural milk possible, while improving their land for the next generation. To accomplish this, we believe that it is necessary to break the cycle of overproduction, where lower margins force farmers to "squeeze the cows" to produce more milk, thereby driving margins even lower, while degrading the environment, the health of the animals, and ultimately the health of the eaters.
- Cows and other dairy animals should also live well: producing only as much milk as is healthful for them. This means that dairy animals should live out of doors, eating grass and being milked seasonally, and not indoors, being fed grain, animal by-products and hormones, and being milked to death.
- We want to raise our children in a world where farming, and indeed all other human activity, is done thoughtfully and sustainably, with long-term well-being taking priority over immediate gain. This requires thoughtful cooperation between producers and consumers. It also requires all people to aspire to a deeper understanding of how their individual actions affect both their own future, as well as the future of all living things: enlightened self-interest.
Ok, let's cut to the chase: Can I buy some cheese already?
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Please contact Jonathan White via email
We offer several programs, ranging from short presentations to full day, hands-on cheesemaking classes.
For details, click here
Who we are, and how to reach us:
Bobolink Dairy and Bakehouse was founded by Jonathan White, Cheesemaker and Nina Stein White, Dancemaker , in 2002, on a leased farm in Sussex County, NJ. We purchased a 185 acre farmstead in Milford, NJ in March of 2010, and moved our family, herd and business to Milford in June 2010.
Jonathan and Nina can be reached via email.
Links to our friends:
- Hunterdon Land Trust Alliance --The good folks who helped us to purchase our farm
- The Ship Inn --A friendly British brew pub in the nearby village of Milford, NJ
- David Amram , the man whose cows and goats got me started....
- Rosner Soap--if you love our cheeses, we know that you'll love Kiki & Yaron's soaps, too.
Alan Scott, of blessed memory, our wood-fired oven Guru
- Ricki Carroll, the Patron Saint of American Cheesemakers
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Text Copyright 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2010, 2011 Jonathan S. White - all rights reserved
Bobolink Photos by Nina White
Nina, Jonathan & Beulah photo copyright 1998 - Miki Duisterhof - all rights reserved
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