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The Sow’s Ear Farm and Pottery invites you to join us for a

Winter Cheese Workshop

January 19, 2019

(limit 6 attendees per workshop)

Raw Milk Cheese Craft

Raw milk — from Grass to Gouda

Spend a full day with Beth and Shawn, farmers and natural cheese makers of twenty years experience, on the farm and in the kitchen at the Sow’s Ear — where cows and milk are the foundation of the farm diet. Enjoy ten hours of small-group instruction, conversation, and hands-on experience making fresh and fermented milk foods from raw, all-grass derived Jersey milk.  Ours are simple, home-farm methods — no special tools, no finicking instructions, no purchased cultures — just fresh, raw milk, rennet, salt, and a thermometer.  Learn to preserve your own milk harvest, and take home dairy ferments to share with your family!


  • making and aging raw milk cheeses in the home dairy
  • milk production and handling
  • home dairy management
  • intensive grazing and bovine nutrition for the small farmer

Schedule (5:30am – 3:30pm)

  • meet and greet the cows – join us for the morning milking at 5:30am(-can’t face the early morning milking? Arrange to spend Friday night in our beautiful guest house and you can come along for the Friday late afternoon milking – 4:00pm. Then sleep in on Saturday and join us at breakfast time for a full day of cheese making!)
  • make natural-culture gouda, mozzarella, and cream cheeses; churn butter, and set yogurt
  • ten hours of instruction, hands-on, and conversation
  • two delicious farm-raised meals

Attendance: $125/person; $200/couple

(limit 6 attendees, for lots of hands-on and one-on-one)

guest house overnight stay (optional): $35/person, $50/couple

email us at shawnandbeth@att.net or call 740-537-5178 to reserve your place with a $50 deposit

Got Raw Milk? This workshop is designed to make you comfortable turning delicious, nutritious raw milk into food for today, tomorrow, and the whole year. No special tools or cultures – raw milk is the safest, most versatile food on the farm. Probiotic, rich in proteins and fats, milk gives us yesterday’s sunshine in today’s food — learn to store it and you feed the farm and the family year-round. When you eat all-grass dairy, yesterday’s sunlight is today’s dinner!


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Setting up fence with the Nov. 10 workshop — it takes some practice to hang up a reel!  We had a wonderful day regardless of the cold, damp weather.  Passive water systems, home dairying, intensive rotational grazing, and feeding farm animals from the produce of the farm.  Thanks to all who attended, we had a great time —

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We are really excited about giving this whole-day workshop on holistic farming for the Organic Growers School and Living Web Farm in North Carolina; first, because the topic is so close to our hearts, and secondly because Appalachia is such a wonderful region for just this kind of farming, and has a history and culture built from this kind of farming.  The small, regenerative, independent farm fits naturally into our spring- and stream-fed hills, creek bottoms and valleys;  methods of permaculture and pastoralism let us become contributors to local health and abundance.  If you’re in the area, think about coming out to hear some great speakers and meet hundreds of holistic farmers!

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We had a good group for our presentation, Grass, the Dairy Cow, and the Integrated Sustainable Smallholding last weekend at the OEFFA conference in Granville, Ohio. Fifteen or twenty people joined in the animated discussion of food and fertility on the grassfed farm, especially on the virtues of the dairy cow for converting daily sunlight into high-quality, daily fresh proteins, fats and sugars.  Our May and June grazing workshops are filling up; see the CLASSES page of this blog for more information or to sign up.

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