Bobolink Dairy and Bakehouse

Nina and Jonathan White met in Greenwich Village where they were attracted to each other because, among other things, they both made their own yogurt and bread. Nina, the daughter of two New York City school teachers, remembers her favorite book growing up, “If You Lived In Colonial Times”, and was making bread by the age of eight. Jonathan made bread with the babysitter by the time he was three.

Since 2002 the Whites and their family have been baking bread in a large wood-fired hearth oven that they built at Bobolink, their Hunterdon County farm in Milford. The single-chamber retained-heat oven, the sort that has been in use since ancient times, cranks out up to five-hundred loaves of hand-made Artisanal breads from organic stone ground flour each day, most of which are sold in the small shop next to the bakery. Try cranberry walnut, a sturdy loaf that's great for lunch, or Rosemary Epi ­ a fragrant, long loaf shaped like a shaft of wheat.

The loaves go well with a large assortment of aged cheeses, also manufactured on site by the Whites. The cheeses are “solar-powered”, made from milk drawn from a herd of one-hundred grass-fed cows that graze the fields at Bobolink. "Tasting our cheeses is kind of like tasting a wine. First you get one flavor, then other tones come in," says Nina. Among them are "Frolic," a firm, mild Medieval farmstead cheese and a cheddar that develops flavor while ageing in an artificial cave.

boblink cow

The cheeses are all inventions of Jonathan. "He just sees what the milk is saying on any day. He sees the seasonality of the milk to create something special." Fundamental to White’s approach is his confidence in a free-grazing herd of instinctive, intelligent animals with naturally fortified immune systems; a group that has “learned to be cows again.”

At Bobolink, one can also buy pasture-raised beef. The animals enjoy good, clean living outdoors without feed—just grass. "The meat is wonderfully tasty and slaughtered humanely," says Nina. "We're working on the genetics of our herd so they can live outside, take care of their young and give birth without assistance."

Bobolink Dairy offers classes in cheese-making and bread-making with lots of testing. Internships of various terms are also possible for the serious artisan, including all aspects of grass-based milk production, cheesemaking, ripening room operations, baking, and direct marketing. The farm also offers tours on weekends.

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Nina White, bread and cheese!

You can buy delicious Bobolink products at the farm store or take a farm tour at 369 Stamets Road in Milford, NJ. You can also purchase on-line at their website. You might also catch them at a farm market locally or in New York City.

Upcoming events

  • Nearby accommodations and attractions

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    Comments

    Joseph Misczuk
    01 Feb 2012, 11:12
    I jsut saw you on the travel channel and I love a good tasted cheese. Im from upstate New York and small town call Adams. The Adams cheese plan are made a really good 4x to 6x shaper cheese, so I would love to try your cheese. So when I can I will order some online.
    Gertrude
    10 Jul 2011, 11:11
    Why do I bother cllanig up people when I can just read this!
    Barbara Brown
    12 Nov 2010, 16:50
    I am thinking of opening a cheese house in one of the islands. Our daughter was on your farm for one year and we are very interested in importing your cheeses.\r\nSincerely,\r\n
    gennie schmudde
    19 Jul 2010, 14:50
    I would love to order from your store. I see you are moving, please contact when New Store up and Running. Just watched the Segment with Anthony B. Keep up the good work. gennie schmudde,Kingsland,GA 31548
    Kim Gordon
    19 May 2010, 04:03
    Good morning\r\nI am looking for farmers making new and wonderful cheese to sell in my specialty department at wholefoods in madison N.J.Will you please reach out to me?\r\n\r\nThank You\r\nKim
    Judy and Andy Vogel
    08 May 2010, 09:24
    We bought a small farm in Wantage and we were hoping to do the same thing, but on a smaller scale and maybe get bigger. NJ is so strict about being licensed as far as making cheese and selling it. We have some goats, chickens and horses. My husband is a teacher and I work with autistic children. I would love to try to make some extra money by farming. Summers are always hard on us. I would love to see your farm before you move. It may help us get some ideas for our farm.
    Linda Salkins
    02 Nov 2009, 09:10
    I was so impressed by what you are doing - it is the right thing! Your article in Milford Journal explained a lot to me. As a breast cancer survivor, I've always believed that "somewhere" we are getting extra hormones that overload our system, now I know!! The crulety that I've seen here in cAlifornia with overcrowding and filthy, sun baked areas that cattle are kept in has always bothered me, and the smell you can smell all up and down the freeway. (San Juquin Valley) Tom Brokaw just had a special on another farmer doing what you are doing...can only hope it contiues and maybe the Government will subsidize the small healthy farmer...."what a concept"!!!\r\nKeep it up....do you know of any other farmers doing what you do????
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