Country Wholesome Creamery
This 100% grass fed non-homogenized creamline milk is produced by the Hofstetter family in Hamptonville, NC. This Amish family has been in the dairy business since 1979 and selling their milk as part of a larger co-op model via a large tanker truck coming to their dairy each week and collecting the raw milk for processing. But as of May 2013 the family decided to bottle their own milk right on the farm! They are using a low temeprature vat pasteurization process in order to preserve the natural probiotic elements of the milk. They do not homogenize their milk, so the milk has a creamline on the top just like the old days. Becasue cows on grass-only diets produce less volume of milk the price for this product must be higher in order to sustain the farm's livelihood. We hope you give it a try! The bottles are food grade plastic not glass. They are biodegradable and the most environmentally friendly bottle the family could find after months of research.
Our Milk comes from Maple View Dairy
History of the Farm:
Originating in Corinna, Maine, the farm existed at the same location from the time the first settlers homesteaded central Maine in the early 1800s. Bob Nutter is the fifth generation of his family to farm land, first in Maine and now in North Carolina.
At the turn of the century, Bob's grandfather purchased his first registered Holstein dairy cow. Holsteins are black and white, and produce vast quantities of milk with a moderate fat content. These Holsteins were imported from two provinces in the Netherlands; Friesland and North Holland both sit on the cold shores of the North Sea.
Over the years, the Maview herd has continued to develop. Milk testing (DHIA) and artificial insemination (using semen from superior bulls) have contributed the most toward the improvement of the herd. In July 1963, the Maview milking herd and bred heifers were sold. A better milk market and climate for double cropping was found in North Carolina. Within two months the calves, farm families and equipment moved 1,000 miles to the present location. Maple View Farm was back in business milking cows in Orange County, NC.
About the Land
The total amount of land used for the farming and dairy operations is 400 acres.
In December 1995 the first conservation easement on the farm proper (107 acres) north of Dairyland Road was granted to the local Triangle Land Conservancy. This easement designates that Maple View Farm land will be used for agricultural purposes or as open land forever. An additional 80 acres was added to the conservancy after 2005.
Best management conservation practices were applied to Maple View farmland in the early 1930's. The farm was owned then by Will Suit. Every effort has been made over the years since then to protect the streams which run through or originate on the farm and to conserve top soils for future generations who work the land and live here.
About the Animals
The Maview herd is an all Holstein herd.
Maple View Farm, North Carolina's longest time Progressive Breeders Herd, received its first bronze bar in 1947. Ruth and Fred Nutter were the farm owners at that time. Fred, Bob's father, later became president of the national Holstein-Friesian Association. It is now known as Holstein USA.
The Maview Prefix
Every animal at Maple View has a name and a herd number. The first name, or prefix, of each animal bred at Maple View Farm is "Maview". This is a contraction of the first two words in the farm name. Any registered Holstein with Maview as a first name found anywhere in the world was bred on this farm.
This is Maview Pella Supersire
There are approximately three hundred (300) animals on the farm in total. Roughly one hundred and thirty (130) cows are in the milking herd at this time. The remaining animals are bred heifers, young calves and 2 bulls. Our Rolling Herd Average (production per cow) is 26,000 pounds of milk, 3.9% butterfat and 3.3% protein. Currently the average Maple View milking cow produces about eight 1/2 (8.5) gallons of milk each day. Comparatively, that's one hundred thirty six (136) glasses of milk daily.
Our Eggs and Poultry comes from Farside Farms:
All of the meat and eggs are from antibiotic and hormone free animals raised at Farside Farms. Products are Appalachian Grown, which means they are certified by an ASAP program that identifies family farm products grown or raised in Western North Carolina and the southern Appalachian mountains. All birds are cage free and all grain is ground up into a special blend right on the farm. Mike Brown is the owner of Farside Farms and is truly an amazing individual. When interviewed Brown said, “I don’t farm for the money, I farm because everybody wants to know where their food comes from. The food I sell comes from my farm—I can tell you that.” Brown has turned down opportunities to scale up his operation. “I could produce more volume, but then I couldn’t keep this level of quality.” His business truly started small. Brown grew up in a housing project in Oteen, NC but that didn’t keep him from farming. While he was still in elementary school, he found an abandoned chicken coop on neighboring land. He restored it to production and peddled the eggs door to door in his neighborhood. Only after buying the farm in Alexander, NC - just north of Asheville, where he lives now, did Brown discover it had belonged to his relatives in the 1800s, a coincidence that might seem to confirm he was meant to be there. Brown says of his vocation, “I’ve loved farming since I was a child, loved to see seeds put in the ground, loved to see animals born and raised.”
Our Beef and Pork comes from Hickory Nut Gap Farm:
The land of Hickory Nut Gap Farm is jointly owned by the six children of James and Elspeth Clarke. In 2008 the land was put into a conservation easement with the Southern Appalachian Highlands Conservancy. Protected for eternity the land will remain managed by the family and their agricultural pursuits. Some of the six children, now grown with children and grandchildren of their own remain here at the farm and close by in the area while, as to be expected, some have moved away and pursued a different course in life. This large farm family gathers often as the draw of the family home and their agricultural heritage is still strong. Many of the 21 grandchildren and 14 great-grand children are involved in various aspects of agriculture.
Amy & Jamie Ager are part owners of Hickory Nut Gap Farm and currently operate Hickory Nut Gap Meats. 2012 celebrates the 12 Year Anniversary of their grass fed and pastured meats business.
Hickory Nut Gap Meats animals consume only their mothers milk and forages during their entire life while rotationally grazing on pasture. This production model eliminates the need for administering subtherapeutic antibiotics. If an animal were to become sick it would be treated as needed but not allowed to enter the meat supply. Growth hormones are never used here at Hickory Nut Gap Meats. Hickory Nut Gap Meat's animals are handled using low stress handling methods and are minimally hauled to one of the two nearest processors for harvest. Both of the processors have passed reviews by Animal Welfare Approved, meaning they meet the highest welfare standards for the animals processed there.
Our Salmon comes from Wild Salmon Company:
Heidi runs the Wild Salmon Company. It is a tiny outfit committed to providing customers with an amazing product—delicious, nutritious, sustainably-harvested wild sockeye salmon. Wild Salmon co. is dedicated to the notion that we all should know where our food comes from; that it strengthens our community and our biosphere when we buy organic, locally-sourced food. An Alaskan fisherman, using the most natural practices in the clean sea of Bristol Bay, Heidi has been doing this since she was fifteen years old. Beginning as her dad’s deckhand, Heidi has been gill netting for sockeye salmon in southwest Alaska for nearly twenty years, and now runs her own operation. We love working with Heidi because she lives right here in Asheville, NC for part of the year. Heidi has her Alaskan catch flash frozen right out of the water and shipped right here to us in Asheville: This is the most local wild sockeye you can get and it is delicious!
Our Cheese comes from Looking Glass Creamery:
Looking Glass Creamery is a very small family farm and licensed cheesemaking facility located in Fairview, just outside of Asheville, North Carolina. The business was started by Jennifer & Andy Perkins in January of 2009. They work hard alongside three dedicated employees to handcraft some of the best cheeses the South has to offer. Jennifer spent more than a decade building her livestock and cheesemaking experience that led towards the evolution of Looking Glass Creamery. That experience included an indepth apprenticeship at a small farmstead goat dairy and cheesemaking operation in southern Virginia, cheesemaking and sanitation courses at NC State University, a cheese course with Peter Dixon of Dairy Foods Consulting in Vermont, visiting and studying cheesemakers in North Carolina and the Northwest and finally a position as assistant cheesemaker & dairy technician at Blackberry Farm in east Tennesse. Her experience includes work with sheep, goat, and cow milk. Andy worked outside the business as an Audiologist until spring of 2011 when the business became too much for only one of them to manage. He works in the cheeseroom making cheese for the first half of every week and dedicates the second half of the week (including Saturdays) to sales, distribution and working farmers markets.
Our Trout comes from Sunburst Trout Farms:
Why this Trout Tastes so Good: The pink flesh is the normal color of most trout and salmon. It is not a matter so much of species as it is their diet, which includes NO animal by-products, NO antibiotics and NO growth hormones. Of further importance is the fact that at Sunburst they net the live trout, bleed them, filet them, and pack them at 36 degrees, all within one hour, summer or winter. Finally, the gloss on the filets is sure evidence of healthy fresh trout. A “stale” filet has little gloss. The gloss is their outer protection and is loaded with natural antibodies to protect them from external infection.
Sunburst Trout contain NO mercury, PCB’s or Pesticides. The result is that the fish reach 4 pounds before maturity. Heretofore, this has been done in salt water only, the result being superior and full bodied rainbow trout. Fresh water production of large trout is slower but results in a milder, more delicate flavor.
Our Carolina Mountain water source is the pristine, federally protected Shining Rock Wilderness Area in the Pisgah National Forest. The water has and never will be touched by industry guaranteeing overall purity and freshness. The water is naturally acidic which contributes to the product’s excellent shelf life. Water flows in at 12,000 gallons per minute enabling Sunburst to maintain up to 20 feet per minute across all ponds and runways. This water volume and flow velocity is double the normal practice in the industry.
Our Bread Comes from City Bakery
City Bakery is an independent, family owned company. They strive to produce high quality, fresh breads and pastries for retail and wholesale customers. They source products from local businesses and believe in giving back to our community through donations and interaction. They bake a wide variety of breads daily. Specializing in traditional French breads, forming the breads by hand and using as little yeast as possible in order to let the breads rise slowly allowing them to develop complex flavors. Baked in a deck oven, the breads are delivered fresh baked to your door each day.
Our Coffee is Roasted at BeanWerks
BeanWerks is a local West Asheville coffee roaster. In 1996, BeanWerks began on a journey that would take them on the path to be the leading Artisan Roaster in Western North Carolina. As Bean Werks Coffee & Tea continues to grow in knowledge and experience, they continue to learn from each bean, each roast, and each customer. They have roasted with an old Diedrich manual roaster from inception and are proud to say that they have stayed away from any automation in roasting or production. The small crew works hard each day in order to produce premium coffees that cannot be matched by any automated means. The selection of green beans is extremely important to Bean Werks. They sample coffee daily using an old but effective technique of Roast, Cup, Rinse, and Repeat. Artisan Roast-Master Eli Ornberg has the skills and experience necessary to produce the exquisite roast profiles sought by most discriminating tastes in all the coffees. In order to guarantee consistency in artisan roasting, every roast is logged in a complex and comprehensive chart which tracks every possible variable in roasting with respect to environmental temperature and moisture, roasting temp (start to finish), roasting time and weight. This method also helps make slight alterations to the roast profile which are needed to bring out the beans most desirable traits. It is only when a bean has been put through many trials that it finally becomes available to you - the customer.
Our Goat Milk Comes from Round Mountain Creamery
Round Mountain Creamery is the only Grade "A" Goat Milk Dairy in the state of North Carolina and they are right here in Black Mountain.
For 20 years, Linda Seligman, has led the state in establishing her line of bottled on farm glass bottle premium "Grade "A" goat milk.
One taste of this local gem and you'll never go back to a national brand.