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Our Products
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Farmstead Cheese
Our cheeses are made in small batches with Robie Farm raw milk, then aged on wooden planks in the cheese cave right here on the farm. Serve at room temperature for a tasty experience. All of our cheeses are made from GMO free milk. PIERMONT Aged 2 - 3 months Named after the small village in which it is made, Piermont is a delicate yet tangy semi-soft cheese with pleasing undertones. TOMA Aged 3 - 5 months Toma is a traditional Italian Alpine-style table cheese. It has an elastic body and a confident, but gentle nuttiness. Also available smoked -- the hickory smoke accents this cheese's nutty flavor. SMOKED TOMA Aged 3 - 5 months This is truly an artisan’s smoked cheese that bucks tradition. It is lightly hickory smoked to accent its unique nutty flavor. GRUYERE Aged 12-18 months A Swiss-style alpine cheese famous for fondue, but also an excellent table cheese. Great for cooking too! 
Pastured Poultry Chickens and Turkeys are raised right here on the farm. They are All Natural 100% Free Ranging Pasture (grass and feed fed) Chickens which are humanely raised on our farm pastures. The specialized technique is to raise poultry in movable structures in a pasture as opposed to indoor confinement. Because they never leave the pastures of our farm the result is a meat that is high in quality and is soft, tender and flavorful! Humane treatment and the health benefits of pastured poultry are causing an increase in demand for such products. |
Meats
We sell a variety of cuts of Beef, Veal and Pork including roasts, steaks, ribs, chops and ground. All of the meat from the Robie Farm is HGAL (Humane, Growth hormone free, All natural, Local). Crankin’ Country Sausage Made from a coveted family recipe so it is like no other sausage you have ever eaten. Try it for breakfast, in a favorite recipe or on pizza! Ground Beef, Veal & Pork: A perfect blend of meat and fat content to give our ground meats a delicious flavor. Beef: Steaks to Roasts: Richly marbled, juicy, tender, loaded with flavor, and has a minimum amount of fat. Veal: Cutlets to Roasts: Veal is one of the more subtle-flavored types of meat and has a much more delicate flavor and is more tender than beef. Pork: Chops to Roasts: Pork is fine-grained, well-marbled, and covered with an outer layer of firm white fat which makes it tender and delicious. Bacon: Its savory flavor is extraordinary. Italian Sausage: Sweet and hot with a texture and flavor that is unbeatable. Beef Organs and Bones PET FOOD Special Meat orders are available. Contact us for more information 
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RAW MILK
Our Milk is GMO Free! The Robie Farm produces high quality raw milk under the highest standards in order to bring a safe, nutritional product to our customers without the need to compromise the natural state of the milk through pasteurization and homogenization. Our herd is pastured on organic green grass in order to produce milk that is beneficial to one's health.
Pasteurization heats milk to a high temperature, essentially rendering it sterile, creating conditions in which milk needs to be refortified. Homogenization is the process of forcing whole milk through small orifices under very high pressure. This breaks the fat globules into much smaller particles and prevents the cream from rising to the top. The intense pressure also subjects the milk to high heat for a second time, alters color, flavor and, very likely, nutritional value of the end product.
Our Milk is GMO Free! The Robie Farm produces high quality raw milk under the highest standards in order to bring a safe, nutritional product to our customers without the need to compromise the natural state of the milk through pasteurization and homogenization. Our herd is pastured on organic green grass in order to produce milk that is beneficial to one's health.
Pasteurization heats milk to a high temperature, essentially rendering it sterile, creating conditions in which milk needs to be refortified. Homogenization is the process of forcing whole milk through small orifices under very high pressure. This breaks the fat globules into much smaller particles and prevents the cream from rising to the top. The intense pressure also subjects the milk to high heat for a second time, alters color, flavor and, very likely, nutritional value of the end product.
