Bobolink Dairy and Bakeyard resides on 200 acres of pasture where mixed breed grass-fed dairy cows are grazed on an intensive rotational basis. Twelve varieties of raw cheeses are made from their milk, all using Farmer Jonathan's own original recipes. Bread is baked year-round in a rustic wood-fired oven using organically grown grains and local ingredients whenever possible. Products are sold in a retail store on the farm, and at several farmer’s markets in the New York Metropolitan area. "By working with culinary arts and agricultural institutions in the region, we hope to encourage a new generation of chefs to demand, and farmers to produce, high-quality cheeses from well-treated cows on ever-fertile land, in both the developed and developing worlds." -Jonathan and Nina White, owners.