The Rowland family has been farming in Oxford, CT since 1900. Philip Rowland purchased the land after he took a cattle boat from his home on the Channel Island of Jersey and began dairy farming on what is now Rowland Farm. Current owner Charlie has focused on raising quality pork for the past thirty five years, while his daughter Haley has hoped to bring dairy back to the farm for the past decade. Cheesemaker Haley is Philip's great-great-granddaughter, making her and her sister Liz the fifth generation of Rowlands on the land.
We currently purchase our milk from a small Connecticut dairy, and we are working towards milking our own herd of Jersey cows on our farm in Oxford.
Rowland Farm Creamery's first offerings are a smooth and tangy fromage blanc and a Greek-style feta. Haley's first bloomy rind should be available by early September.
A bit of joke that harkens not only to the French name of this cheese, fromage blanc (literally "white cheese"), but also to Jack's cow in Into the Woods. Haley's favorite way to eat this is to scoop it up with a piece of rosemary focaccia.
In honor of Charlie's grandmother and Haley's great-grandmother, "Alfaretta the feta" is our take on a Greek-style recipe. Sold in brine or vacuum-sealed, Alfaretta is ready for topping your salads, stuffing in olives, or grilling and drizzling with olive oil.
Currently in development and named after Haley's favorite cow, Katherine is a versatile camembert-style delight. Young, this cheese has a creamy rind and a savory paste. Fully ripe, Katherine is full of custardy goo ready to smear on bread or eat with a spoon.
In honor of Charlie's dad and Haley's beloved "Poppa," Frederick-otta is made with fresh lemon juice. While firmer than what you would find in the grocery store, this cheese can be used the same ways you expect. Momma Rowland also enjoys it on toast!