2017 FLOCKing Opportunity


F.L.O.C.K. Program

Farm Lovers Opportunity to Care for Kids

*Do you enjoy farm animals but don’t have the land, time or knowledge to have your own?
*Does the sight of a baby animal warm your heart?
*Would you like to bottle feed kids and learn about their care?

Then we have an opportunity for you!  Learn about spring on a dairy farm first hand. Join a team of farm lovers who will welcome the babies of 2017 to Mountain Lodge Farm. All training will be provided, no experience necessary.  Children over 10 welcome with a parent or sibling over 18.

On-farm training session is required for new F.L.O.C.K.ers  You will need to be able to commit at least 2 partial days per month for at least 2 months.

Goat kids will arrive early February through the end of March, so we’ll need help bottle-feeding babies from February through May.

Email  Sherwin@mountainlodgefarm.com for more information



Upcoming Events at the Farm

Open Houses on the Farm 2017

Join us for our open house:

Saturday, July 22nd 1:00-3:00 pm

Bring the grandparents, bring the kids, bring the neighbor’s kids and come visit with our new kids, taste cheese and tour the barn.

It’s a free and fun event.


Come On Over…

These events are open to the public and are a great way to learn more about our animals, cheeses, and to ask questions about farm life.

Come tour our barns, peek inside our creamery, taste cheese and soak up the beautiful scenery.

Be sure to wear appropriate closed-toe footwear with which you can step into a shallow sanitation bath.  Bring layers, friends, kiddos and prepare for a fun day at our little corner of paradise.

>>>>HOW TO FIND US<<<<


Cheese Classes!

Check back here for more dates as they become available.

We’re opening up the Farmhouse Kitchens again for our popular cheese-making classes. Each will cover Core Home Cheese-Making Skills and feature one style of cheese. We will make the cheese, tour the farm, nosh on cheese and accoutrements, and send you home with your homemade cheese and materials.


>>>>Click here to sign up for our cheese-making class.<<<<

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Tipsoo Sandwich

Ever find yourself with a whole beautiful wheel of Tipsoo, and no ideas for its consumption?


We know the conundrum. Here’s one delectable possibility:

good bread (we recommend Bakery Nouveau’s sourdough)
turkey (or your choice of deli meat)
*other sandwich fixings – onions, mustard, spinach, etc.


We like to toast our bread to warm us up on these chilly fall days.


Next, assemble your ingredients, and


Bon Appetit!

Goats and a Gator

Goats are full of surprises. For example, you may not know that many goats have a keen mechanical interest. So here are the goats, bringing you some important vehicle handling safety tips.

Coriander would like to remind you to always wear your seat belt when operating the gator.

Here is Cami, offering some pointers on steering.

She’d also like to remind you to refrain from driving if the windshield is foggy or your vision is impaired.

Finally, Questa is demonstrating an improper way to drive the gator.

Always drive while seated.

Washington Artisan Cheesemakers Festival

Festival logoThis Saturday, September 27, we will be showcased at the Washington Artisan Cheesemakers Festival alongside other regional  cheesemakers. Come see us at the Festival, sample our cheeses, and talk cheese with Sherwin, Meghan, and Lindsay!

If you’ve been waiting impatiently for Wonderland to ripen, this is your chance to snap some up before the general public. We’ll be sampling (and selling) Wonderland, Glacier, and Tipsoo.

Find out more information about the Festival and buy your tickets here. We hope to see you there!



Top 3 Ways to Know it’s Rutting Season

1. The does are irresistibly drawn to the buck fence line.


2. It’s getting pretty stinky around here.




3. The bucks want to lick you.




5 Peppercorn Chevre Crostini


12 slices small French baguette, toasted
4 oz. container Mountain Lodge Farm Crushed 5-Peppercorn Chèvre
3-4 Tbsp. Trader Joe’s Fig Butter OR aged(syrupy) balsamic vinegar
1 to 2 oz. thin-sliced prosciutto, cut in half crosswise
1 ripe peach or nectarine, pitted and sliced into 12 wedges
Top each bread slice with a schmear of goat cheese, and about 1/2 tsp. fig butter (if using).
Fold on prosciutto slices, tucking in a fruit wedge onto each, if desired, or place a fruit wedge on top.
 Drizzle balsamic vinegar (if using).
Optional: garnish with fresh garden herbs
Makes 12 appetizers
Recipe from Amy Muzyka-McGuire

Fresh Pea Soup with Paradise Croutons


Our creamy Paradise cheese melted on toasted baguette is the perfect foil for this fresh green soup!

Serves 4

  • 2 Tbs unsalted butter
  • 6 cups shelled English Peas (about 6 pounds peas in shell)
  • 2  leeks, chopped (white and light green parts only)
  • 4 cups reduced sodium chicken broth
  • ½ cup chopped fresh herbs like parsley, mint, thyme and chives
  • ½ tsp ground black pepper
  • 2  tsp sea salt
  • 1 Paradise cheese, cold from the refrigerator
  • 1 half baguette sliced on a diagonal into ½ inch pieces

For the Soup:
Heat the butter in a large saucepan. Add the leeks and sauté until softened, but not browned, about 5 minutes. Turn the burner on high and add the chicken stock. Bring to a boil, add the peas and reduce heat to medium. Cook the peas until just tender, about 5 minutes. Remove the soup from the heat and add the fresh herb mixture. Puree the soup in small portions in a blender or in the pot with an immersion blender. Keep warm until serving.

For the Croutons:
Heat the oven to 425°. Drizzle olive oil on both sides of the baguette slices. Using an open blade cheese knife or serrated knife, carefully slice the Paradise on the bias into ¼ inch rounds. Place one round on each baguette slice. Bake on the middle rack of the oven for about 10 minutes or enough to toast the bottom of the bread and melt the Paradise nicely. The croutons can be placed under the broiler for a little more color if you prefer.

Assemble the Dish:
Immediately before serving, ladle the soup into bowls and top with one or two croutons. Drizzle a touch of olive oil over the soup and arrange some chive stems and flowers for garnish if you wish. Enjoy!

Animal of the Week: Morgan

As you drive up to Mountain Lodge Farm, Morgan will likely come loping to the fence to meet you, while loudly announcing your arrival to the rest of the farm. Morgan is a gorgeous Great Pyranees/Anatolian cross, who shares goat guard duty with Briar the dog and Penny the llama. She lives full time with the herd of does, protecting them against coyotes, mountain lions, and anything sneaking around at night.

Though initially suspicious of newcomers, or anything non-goat in the barn at night, Morgan will be won over quickly if you pet her ears and scratch her chin. She spends a lot of time with her buddy Briar, who is older and wiser than she. They can often be seen mock-fighting in the yard. When we take the goats on browse walks, Morgan and Briar accompany us up the ridge, and nudge their noses under our arms so we have to hug them. They are so soft and fluffy with such beseeching brown eyes that we want to hug them all the time, but since they are working dogs we have to limit the amount of attention we give them so they focus on doing their jobs.


Animal of the Week: Ember


Meet beautiful Ember, a cross between a Nigerian Dwarf and a La Mancha. She was born in 2011 and is almost 3 years old.  Her sire was DeVine, a Nigerian buck who shared his bright red coloring and striking blue eyes with his daughter. Her dam was Reba, the La Mancha herd queen.

Breeding Ember’s sire and dam was a bit of a logistical challenge, as Reba is almost twice as large as DeVine. We tried various strategies, from digging a hole for Reba to stand in, to using ramps for the buck, to tying Reba’s tail up. Ember and her sister Honeysuckle were the first Lagerians on the farm, and they still snuggle sometimes.

Ember has attitude, is very cute and smart, and knows it. She does things her way. Last year at her kidding, Ember had three does and one buck. She likes to kid in the middle of the night, and this year was no exception: at midnight she started labor and by 2:30am had four beautiful kids, two does and two bucks named Barney, Baker, Taffy, and Sparkle.