Farmsteadfresh's Blog

Farmstead Fresh June 2014 Cheese Special
June 3, 2014, 5:08 pm
Filed under: Organic cheese


What our customers are saying:

From Colorado:


“There is something wrong with your cheese.  When we have friends or family visit, the first thing that they ask me is:  ‘Have you gotten more cheese, if you did can I have a grilled cheese sandwich or a homemade pizza, or crackers and cheese or a plain cheese sandwich with mayo, or even just have a couple of nice big slices and nothing else so I can just enjoy the flavor.  mmmmm   mmmmm   such grand cheese.”


From Tennessee:

“We loved the cheeses.”

From New York:

“We have more friends from church that really want to try your cheese too. We rave about it lol. And we are about out of mozzarella so we would like to refresh our supply! Thanks for being a great company with great products!”

From Utah:

“Thank you for making such great cheese. Our customers love it and so do we!”

From Connecticut:

“I just placed my second order for your delicious raw Havarti cheese.  I just had to say it’s the best cheese I have ever tasted and it’s the only cheese I’ve tried that does not give me sinus congestion. Thank you, thank you, thank you, for making it available to the world at large! I’m hooked!  Obviously, your cows are much happier than the ones in California!  ;-)”

From Texas:

“We loved your cheese! And we need to order again!”

From California:

“It’s time to order some more of your delicious cheese!”

From Texas:

“We really appreciate your good quality and good tasting cheese!”

From New Mexico:

“Thank you for your fabulous cheese!”

From Ohio:

“We are all out of your delicious cheese again and so we would like to place another order.”

From Kentucky:

“Hallelujah! Thank you. I don’t like to be without your cheese.”

From Hawaii:

“Thank you for making wonderful cheese! Keep up the good work!”



Farmstead Fresh October 2013 Newsletter
October 2, 2013, 1:36 pm
Filed under: Organic cheese


Grass Fed, Raw Milk

Sustainable Agriculture dairy cows are fed only grass, hay, and/or sprouts.
Dairy cows spend most of their time grazing on grass lands thereby replenishing the soil with natural fertilizer. No artificial fertilizers used. Soil is loaded with organic soil producing earth worms.

The average sustainable agriculture grass fed dairy cow produces about 3 gallons of milk per day. This milk is nutritionally dense and nutritionally balanced. It contains as much omega 3 as omega 6, and is rich in cancer fighting conjugated linoleic acid.

Grass fed cows are contented healthy cows. They have an average productive life of 12 years. No antibiotics needed. No toxic sprays used on the land. The average sustainable agriculture family farm consists of 30 dairy cows. They are never in crowded conditions. There is little or no land, stream, or water table pollution. There also are no offensive oders on sustainable agriculture farms

Dairy products made from sustainable agriculture grass, hay, and sprout fed raw milk, are delicious, nutritious, and very healthy to consume. Corporate dairy cows are fed hay, toxic corn silage, toxic soybeans, and a lot of toxic grain.

Dairy cows are mostly force fed in crowded conditions to produce 3 times as much milk as created to produce. Mostly artificial fertilizers are used on the land on which no earth worms can live. Force fed corporate dairy cows produce about 9 gallons of milk per day. This milk is nutriently imbalanced and diluted. Actually making it a sickness producing food product. It contains little omega 3, and very little conjugated linoleic acid.

Force fed dairy cows have a very stressful productive life of only 3 ½ years. Much of their feed contains toxins. Their health problems require antibiotics.

The average corporate dairy farm contains between 200 and 500 dairy cows. These animals often live in unhealthy crowded conditions resulting in severe land, stream, and water table pollution. Sick smelling odors are almost unbearable.

Most dairy products made from toxic laden force fed dairy animals are not healthy to consume. Some of these products may even contribute to cancer.
for other newsletters:

Farmstead Fresh September 2013 Newsletter
September 4, 2013, 4:20 pm
Filed under: Organic cheese


1. Lenore: What sparked your interest in making Raw Milk Cheese?

Jemima: As a girl growing up, my Mom always made our own yogurts, mozzarella, cottage cheese etc. We always had one to two family Jersey cows. When I was 14 years old I made Mozzarella for the first time. That was so amazing to me that I could turn milk into something so tasty. That intrigued me to learn more about hard cheese, cultures etc. I am 19 years old now. My first press was a stainless steel ice cream freezing can with holes drilled into it, which my Dad made for me. I thought I really had something!

2. Lenore: How did you find out about my father, Eldore Hanni, as a Cheese Maker Trainer?

Jemima: When it was first in our mind to move on from making cheese in the kitchen to a larger scale, the first step we made was to inquire our Pa Dept of Agriculture Inspector. He was very helpful and through him we first heard about Eldore. After he trained me he was no longer able to make cheese on his own so he started buying from us.

3. Lenore: What were the most important tools about making cheese that Eldore taught you?

Jemima: If Ma says “Dinners Ready”, you’ll have to say, “Sorry Ma, I’m making cheese.” In other words stay with it! Stay tuned on to what’s going on in your vat. Any little change or missed move makes a big difference in the end. He also wouldn’t have taught me to make cheese without an acid tester, which keeps cheese consistent. I consider it my “Boss”. Now Eldore is here no longer but his recipes are still valued in our operation, knowing through all the 70 plus years of honing his craft the knowledge I gained from him was hard earned and is cherished!

4. Lenore: What challenges have you had to face since Eldore’s passing?

Jemima: Oh! The first thing to learn was Eldore was no longer a phone call away when something would go wrong! It took awhile to get over that reality!! But was encouraged by my family and friends to grow with the knowledge I have learned, thus I am still learning. This was one of the biggest milestones in my cheesemaking experiences!

5. Lenore: Please tell us how your family helps with your cheesemaking process.

Jemima: My family plays a large role in cheesemaking. Their support and advice is a stronghold! Since this is a family based establishment, everyone has their certain stations. We don’t process the milk ourselves here, so we buy from local dairies that are all Jersey Grass Fed herds. Dad would schedule the milk (week’s supply) and is constantly on call “Hey Dad” this, “Hey Dad” that! Mom does all the record keeping, paper work etc. The younger ones have their job of washing cans. And last but not least, “Joseph” my youngest brother who is under training, and is my assistant at this point, has taken great interest in the nature of cheesemaking.

6. Lenore: Where do you make the cheese?

Jemima: Currently we are making cheese in an inspected facility in a part of our basement. When we first got into cheesemaking we didn’t know what we would be getting into, so we wanted to start out very feasible. We are envisioning moving out into a separate facility in the future.

7. Lenore: How large are your batches?

Jemima: Our cheesemaking vat holds 200 gallons of milk, which was actually a bulk tank with a cooling unit converted to heat through the coils with hot water. Every batch is hand stirred using a large stainless steel rake/stirrer. The curds are hand cut with stainless steel wire cutters. We get anywhere from 180 to 220 pounds of cheese per batch, depending on the seasons.

8. Lenore: Please tell us how the grass fed cow’s milk changes with the seasons, and do you need to adjust your cheese recipe due to these changes?

Jemima: An amazing fact Eldore taught us on the nature of cow’s milk is that in the fall the cheese yield increases, which means there are more solids in the milk. The cows were created that way to prepare their calves for winter. And if there is an extra good yield, you can expect a hard winter. As far as changing the recipe, yes the culture amount does change with the seasons, to keep the acidification schedule constant during cheesemaking. But I try not to differ anything from what Eldore taught me, and any change if there is one, I try never to lose my focus! That is so important!

9. Lenore: Is there anything else you would like us to know about you, your family and cheesemaking?

Jemima: I would like to take this opportunity to thank you, the customer, for purchasing our cheese! We are looking forward to continue serving your needs. We hope our passion for making cheese can make your passion for enjoying good cheese a wonderful experience.
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Farmstead Fresh August 2013 Newsletter Q & A
September 4, 2013, 4:11 pm
Filed under: Organic cheese


Question: Can I freeze your cheese?
Answer: Yes, you can freeze our cheese. Just be careful to wrap well with freezer wrap to avoid freezer burn. Then when you are ready to use the cheese please thaw slowly in the refrigerator to avoid change in the texture. Our cheese lasts for months in its original wrap without freezing, it will age slightly (get a stronger flavor) when kept refrigerated for several months.

Question: Why are Organic methods more expensive than non-organic methods for milk production and cheese production?
Answer: Organic farms do not give their cows additional hormones (rBST) that non-organic farms use to increase milk production per cow. Therefore only the natural amount of milk comes from the cow as nature intended. So less milk per cow makes the milk more expensive and valuable. More expensive milk makes more expensive cheese. Also our cheese maker does not fortify the milk that other cheese makers may do to increase the pounds of cheese per 100 pounds of milk. For example the normal amount of cheese from 100 pounds of milk would be around 10 lbs. With fortification a cheese maker can get as much as 12 pounds of cheese from 100 pounds of milk which would decrease their cost per pound of cheese.

Question: Is our Raw Milk Grass Fed Cow cheese considered a health food?
Answer: Yes, it definitely is! Research at Utah State University has confirmed that cows grazing on pasture have up to 500% more Conjugated Linoleic Acid in milk fat which are very potent Cancer fighters. They also found additional calcium and protein as well as vitamins in grass fed milk!.
Next month I hope to have an interview with our cheese maker!

Lenore (Hanni) Spade
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Farmstead Fresh July 2013 Newsletter Q & A
September 4, 2013, 4:10 pm
Filed under: Organic cheese


Question: I received my order and the cheese is warm. Isn’t it spoiled?

Answer: Cheese does not spoil like milk spoils when warm for too long. As a matter of fact, part of our curing and aging process requires our cheese to be at room temperatures for up to three weeks, so another few days will not harm the cheese. Just refrigerate the cheese when you receive it so it can firm up a bit before you try to slice or cube it for serving. And just a tip: when you are ready to serve our cheese, allow it to warm up a bit for better flavor.

Question: Are the cows we get our milk from only grass-fed? If so, then what do the cows eat in the winter?
Answer: Yes, the Jersey Cows our cheese maker gets her milk from are grass-fed cows. In the winter they eat hay and silage (fermented grass collected during the Summer/Fall).

Question: Does the grass-fed cow milk come from Organic Farms?

Answer: One of the farms is certified Organic. The other farm uses Organic methods but is not certified.

Question: Why did we stop selling Goat Cheese?

Answer: After discovering that the goat farmer was not using Organic methods we made the decision to stop selling it once our inventory was sold out. We do not have an Organic goat farmer near us. Also goats do not thrive on grass alone; they need other feed to supplement the grass. Many goat farmers are using feed with GMO (genetically modified organisms) in it. They feel they cannot afford the more expensive Organic feed that is available.
More FAQ’s next month!

Lenore (Hanni) Spade
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Farmstead Fresh June 2013 Newsletter
June 1, 2013, 11:52 am
Filed under: Organic cheese



This is the first newsletter since my father’s passing last July. We have been sending out “repeat” newsletters from my father each month and I thought maybe it was time to start something new. So here is the first newsletter from Lenore, Eldore’s daughter.

I want to share with you some products that I have been using for several years that have done some pretty amazing things for me. Some of you may already know about Young Living Essential Oils. They have excellent products, essential oils, nutritional supplements, personal need products etc. Here is a link to the website.

Throughout most of my adult life I had been plagued with canker sores of the mouth. If I would bite the side of my mouth while eating, within a couple days the inside of my mouth would be filled with awful canker sores, so painful it was hard to eat or talk or even smile. It would generally take weeks to heal up. Then about 8 years ago, as recommended by my father, I started using Young Living Oil’s “Dentarome Plus Toothpaste” with Thieves Essential Oils in it. Since using this amazing toothpaste I no longer have had canker sores. When I accidentally bite the side of my mouth it heals up almost instantly without any sores forming at all. It is just amazing to me that I no longer have to suffer with these horrible sores.

I have wanted to share this with others for a long time, since I am sure there are other people that suffer with these sores. I cannot say for sure that this toothpaste would help you as it helps me, but it sure is worth a try. Also in case you are attached to your type of toothpaste, it would also work to add a drop of Essential Thieves Oil onto your toothbrush and get the same effect that way.

Other products I love to use are the Lavender Foaming Hand Soap, Lavender Essential Oil (great for treating sunburn or any minor burns), Peppermint Oil (rejuvenating), Thieves Spray (great for killing germs and viruses naturally) and several skin products.

If you might be interested in purchasing their products go to the website

Thank you for taking the time to read my letter!

Very truly yours,

Lenore Hanni Spade
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Farmstead Fresh August 2012 Newsletter
August 13, 2012, 3:58 pm
Filed under: Organic cheese

Notice to Farmstead Fresh Customers
As some of you already know, my father, Eldore Hanni, went to be with the Lord on July 24th. He had been having kidney failure and heart problems for the last two years. He died peacefully at his home at 86 years old. He will be dearly missed.

In case you may wonder about his and Bob Webb’s business, Farmstead Fresh, Bob and I are continuing the business. I had been working with my Dad for the past several months learning the business. We will continue to provide you with healthy, nutritious raw milk cheeses made by our very competent cheesemaker, Jemima, personally trained by Eldore. We hope that you will continue to put your trust in us to do our very best to provide you with the very best.

Many of you would contact Eldore on his cell phone, 570-809-2667. This phone will be discontinued. If you prefer to order by phone, please call toll free 800-780-7303 or locally 570-524-9693 and leave a message for me to return your call, or you can call me (Lenore) on my cell phone, 570-556-8887.

We prefer that you order by email so we can see the details of your order in “black & white” and less errors are made this way.

You can check out our website We have made some updates including Eldore’s newsletters from this past year, or you can view them at the following link:

Thank you so much for your continued business. We look forward to serving you.

Very truly yours,

Lenore Spade