Georges Mill Artisan Cheese
Lovettsville, Virginia
George’s Mill Farm began in 1750 with John George, but it wasn’t until 2013 that Molly and Sam Kroiz started the cheese making operation, and boy are we glad they did!!
Sam grew up on the farm and Molly joined the show after they met on the West Coast, wanting to bring her love of making cheese to the farm.
They keep their goats (and pigs!) on 90 acres of perennial pasture, filled with plenty of brambles and briars. They only milk their goats from March – December, which allows for their natural breeding and milk production cycles to take place. The goats give birth each spring and will produce milk until about the first week of December. At this time, they are switched from pasture to hay in the winter. They eat a non-GMO grain from Western Maryland. Fun fact: goats consume less energy while pregnant than while producing milk!
Milking them during their natural production cycle allows the milk to have higher nutrition and more complex flavors. They use the milk to make cheese, soap, gelato, fudge, and caramel! They have over 15 different cheeses, from soft, spreadable chevre to aged raw and pasteurized cheeses. Their aged cheeses live in their cheese cave anywhere from 2 months to 2 years! They keep them between 50-55F from 80-90% humidity.
Aside from making goat milk products you’ll find them giving farm tours, hosting baby goat petting at their farm store, and throwing barn dances! They also have a Bed & Breakfast that was started by John’s grandson, Samuel George, in the 1860s.
Come find their products in our cheese ring and freezers!