April Farm Event



Pirate’s new best friend!

April Farm Event

Thanks to all who visited!

Saturday was our April Farm Event, and we had impressive crowds despite the springtime rain and chill. Kids were cuddled. Lambs gamboled. Cheese was tasted and procured. Our thanks to everyone who made this such a fun event!


Want to know more about fun events like this? ‘Like‘ us on facebook or sign up for our newsletter through our Contact page!


If you have any fun photos from the Farm Event, feel free to tag Mountain Lodge Farm or share them on our facebook page!

Kidding Season 2014


Kidding season is one of anticipation, excitement, and vigilance. We watch our does for signs of impending birth: Are udders filling? Are ligaments present? Do goats seem more affectionate than usual? Sometimes despite our careful observation, the quiet of the barn is broken by a shout of “Nose and toes! I see nose and toes!” and we have to hustle a goat into a kidding pen before she gives birth.

We love the surprises of kidding season. What colors and sizes of kids will emerge from a breeding? How many kids is a particularly large mama carrying? Sometimes we don’t see what is right in front of our eyes. Our unbred doe, Leibshen, whom we thought was just a singularly plump goat, surprised us by giving birth to four healthy kids, including our smallest baby to date, a tiny black doe named Yoda, weighing in at 1 pound, 9 ounces. Thanks for keeping us on our toes, Leibshen! And… who’s the daddy??

This kidding season we have 72 does bred. Our does average 2.7 kids, which means we could have almost 200 kids underfoot by mid-May! At the end of March, our kid count is already at 101. That’s a lot of kids! We’ll definitely be selling some goats this year, so contact us at info@mountainlodgefarm.com if you are interested.



Farmers Markets

Mountain Lodge Farm won’t be at the Farmers Markets for 2016!

Visit the Our Cheeses page for a comprehensive list of cheese descriptions and availability.


Bob’s Potatoes Au Gratin

 Our Wonderland tomme adds a rich and nutty flavor to the classic gratin.


6 Russet potatoes, peeled

2-3 dry (yellow) onions, peeled, sliced ¼” thick into onion rings

1 ½ – 2 cups chicken stock

1 cup Wonderland cheese, grated (approx 1/4 pound)

¼ cup (½ stick) butter cut into slices

Salt, pepper, nutmeg



11” x 13” casserole pan, lightly buttered or sprayed with oil



Slice peeled potatoes crosswise into ¼” slices. Dry between paper towels.

Slice onions into ¼” slices.

In the casserole pan, place one layer of potatoes, overlapping just a bit, on the bottom. Place half the onions over potatoes, then sprinkle half the cheese over top. Add salt and pepper and a hint of nutmeg. Repeat layers starting with potatoes, then onions and ending with cheese, salt and pepper. Pour chicken stock into the casserole, about ¼” up the side of the pan. Dot the top with butter.

Bake at 350 degrees for 45 minutes. If the top turns brown, decrease oven temperature. Potatoes should be tender.

For a crowd, you can use a Paella pan, double the recipe and bake for at least an hour.


Upcoming Events at the Farm

Open House at the Farm 2017

Join us for our July 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!

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.

 Check back for new classes coming soon.    

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October is American Cheese Month!

It’s time to celebrate American Cheese! No, not that plastic square of pasteurized process cheese food, silly! We’re talking farmstead, stinky, gooey, blue-veiny, hand-crafted, sharp, mild, award-winning, regional favorite, et al., Cheese Made in America!  The American Cheese Society designated this month for a few very important reasons: first, to recognize and raise awareness of the quality and diversity of American cheeses and second, to support and promote great cheese, local foods, family farms, traditional methods, and sustainable production models.

Mountain Lodge Farm is celebrating with events all over town, including a farm event and cheese class right here in Eatonville. We hope you can make it to one of our events – if not, make sure you eat a big wedge of American Cheese for the cause!

Follow along on Facebook: https://www.facebook.com/AmericanCheeseMonth

Grilled Peaches with Basil & Chevre

Add beautiful color, flavor and freshness to your summer meal with this sweet and savory recipe. Grilled-Peach_02


2 peaches – ripe but fairly firm

2 tablespoons unsalted butter

4 heaping tablespoons of plain chevre

10 basil leaves – julienned

Aged balsamic vinegar

Cracked black pepper

Sea Salt


Turn outdoor grill to medium heat.

Cut peaches in half and remove pit. Melt butter in skillet, and cook until lightly browned. Remove from heat and place first peach half in skillet, cut side down, to coat with the butter. Flip quickly, coating the other side, and remove to a plate. Repeat with other three halves.

Take peaches and remaining butter to the grill. Reduce heat to medium low and place peaches cut side down on the grill. Close lid and grill for 3 minutes. Open grill and rotate each peach 90 degrees to create a crosshatch pattern. Cook another two minutes with the grill lid open.

Flip the peaches over so that the cut side is up, and pour the remaining brown butter into the centers of the peaches. Close the grill lid and cook for 2 more minutes.

Remove peach halves to a plate and let cool for 5 minutes.

Top each peach half with 1 heaping tablespoon of plain chevre and a pinch of basil leaves. Drizzle with a bit of balsamic vinegar and a few grinds of black pepper. Finish with a light sprinkle of sea salt.


New Cheese Vendors

Now there are more ways for you to get our cheeses on your plate!

Dine in or pick up cheese from the following vendors who are now offering cheese from Mountain Lodge Farm:

Quality Cheese

Sitka & Spruce

The Walrus and the Carpenter

21 Acres

The Herbfarm

Mission Cheese (San Francisco)

The Cheese Cellar

Paris Grocery

Harbor Greens


For a complete vendor list see our Locations page. You can also visit the Our Cheeses page for a comprehensive list of cheese descriptions and availability.


July Open House

July Open House

Spend a Saturday in the Country

Date: Saturday, July 13th
Time: 12:00 – 2:00 p.m.

Join us for an afternoon on the farm! All of our regularly scheduled cheese tastings, barn tours and petting pens will be a part of the event fun. We also  have special activities planned and guests attending this exciting outing! First of all, we invite all visitors to bring a picnic and blanket to have lunch at our designated lawn areas and tables.

Special wine and dessert guests, Salida and Ice Cream Social, will be here to offer samples of their delicious goods. With Salida’s wine bar in Yelm and Ice Cream Social’s home base in Tacoma, this is a great opportunity to taste wine from Washington-grown grapes and hand-crafted ice cream from locally sourced ingredients.

How to get here!

** Use code 4120 to enter the gated community and continue on toward our farm. **

June Open House


Join us for the June open house at Mountain Lodge Farm!

The event will be held:

Saturday, June 8 from 12:00 – 2:00

Open House events welcome you to meet the animals, tour barns and peek into our new creamery.Come breathe in the fresh country air and witness the beauty of this lush area. You can also taste fresh cheeses and purchase some to take home with you. 

Click the following link to access directions – HOW TO GET HERE             Gate Code: 4120

A note about open houses: Please wear closed-toe footwear you can dip into a shallow sanitation bath, and be prepared to wash your hands to help keep the animals healthy. Also, know that we gladly welcome all those interested in learning about the farm, but appreciate your efforts in bringing a group with a manageable adult to child ratio.