Spring 2016 Newsletter 
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Happy spring!

 We are in full swing production mode here at the farm.  After a very busy kidding and lambing season, we are now milking 108 does and 72 ewes, and are producing about 800 pounds of cheese per week! 

 We are excited to welcome a few wonderful additions to both the farm and creamery teams: 

Conrad Zander, milker and Thursday San Rafael farmers market rep, grew up in Marin and has experience as both a chef and a carpenter. 
Molly Steim, garden manager, is a graduate of  the Culinary Institute of America. 
Mary Min Vincentanimal husbandry position, comes to us from Pasture 42 in Guinda, California. 
Julia Berner, cheese maker,  grew up in West Marin and has worked at Pt. Reyes Farmstead, Pugs Leap and Bleating Heart. 

 We also have a great group of volunteers that are an incredibly valuable part of our farm community.  A special thank you to Anne Brenner, Rebekah Rice, Lynn and Rick Brown, and Nora Murray for all of your hard work! 

 In addition to our daily milking and cheese making, we have many other sustainable projects happening on the farm:  
  • We are using our whey as both a grey water system to nourish our budding orchard and as a protein source for our four new piglets.
  • The farm was recently accepted into the Marin Carbon Project, which will work to demonstrate the potential of enhanced carbon sequestration on our land.  
  • Our top pastures will be cut and ensiled this month for future feed.
  • We are using moveable chicken coops in an effort to keep our pastures healthy and are selling the eggs to local restaurants. 
 In other farm news, cheese maker Hadley Kreitz and her husband David welcomed daughter Una Louise to the world in January.  Una very fittingly is a Gaelic name meaning lamb.  Also, herd manager Tristan Brenner is to marry his partner Lauren at the end of May. Congratulations to them!



Pictured above is our latest creamy creation - Organic cow milk cream cheese. Currently sold at both the San Rafael and Ferry Building farmers' markets.   
263 kids and 185 lambs were born on the farm this spring.  
** Our next on-farm event is happening on Saturday June 4th, 2016.  This event, in collaboration with MALT, will feature local whisky, smoked meats, farm tours and of course, cheese.  For more information and to purchase tickets please go to:

New! Starting this summer we will be offering beginner cheese making classes in our beautiful new communal kitchen space.  Small classes of 6-10 people will learn how to make chèvre and ricotta at home. This includes lunch from products grown on the farm, tour and cheese tasting. Classes for teens, moms with babies, birthdays, bachelorette parties, team building and more  For more information please email us at
Copyright © 2016 Toluma Farms and Tomales Farmstead Creamery, All rights reserved.

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