Cultured Butter
Brookford Farm butter, like all our dairy products, comes from certified organic, grass-fed milk. Its natural golden color comes from the cows’ diet of grasses, which are high in beta-carotene, vitamin A, and vitamin E.
Truly Free-Range Eggs
Eggs from chickens who have access to pasture are higher in omega-3s and vitamin E than chickens who do not. Eggs from pastured chickens are also much higher in two carotenes, lutein and zeaxanthin, which are important antioxidants which affect the health of our eyes. Our eggs are also many times higher in folic acid and vitamin B12 than conventional eggs.
Cheeses
If you’ve never tried raw milk cheese, get ready for a wonderful experience. Our cheddar is complex in flavor, creamy and firm in texture, and is aged a minimum of six months. Camembert is a delicate soft cheese from northern France. It is very similar in both taste and texture to Brie, and is great served at room temperature with wine or meats. Couloummier is also a fresh French soft cheese, but is a little firmer and has a brighter taste than Camembert. It can be crumbled into salads like feta, or used in place of goat cheese on crackers. Our feta is also delicious, and is great for adding to salads or sandwiches.
Yogurt
Tangy yet light, loaded with probiotics, extremely satisfying, many of us at Brookford Farm number our yogurt to be one of our favorite foods. We use it not only for breakfast, but in sauces, soups, marinades, and for baking. It’s mild enough to be eaten plain, but is also great with fruit, honey, nuts, and cereals.
Quark
Quark is a fresh farmer’s cheese made from part-skim cow’s milk, and is often compared to ricotta and cream cheese. Central European in origin, the word “quark” means “curds” in German. Quark is extremely versatile in recipes, and can be used in sweet or savory dishes to impart moisture and richness to baked goods, soups, sauces, and dressings. Quark also makes a quick, delicious spread for toast, vegetables, or crackers.
Find a wealth of quark recipes here.
Buttermilk and Kefir
These cultured beverages are rich in probiotic microflora. Both come from low-fat milk, but are cultured under different conditions. Kefir is made from a symbiotic culture of yeasts and bacteria. Our buttermilk is skim milk which has been separated during the butter-making process, and then cultured.
