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    Storing & Enjoying

    Cheese

    For optimal enjoyment of any cheese, serve at room temperature. Cheese should be stored in its original packaging (butcher paper or container) and enclosed in a sealed bag or container to allow for proper breathing.

    It is best kept refrigerated in a compartment that is slightly warmer and more moist, such as the vegetable drawer. The color of our cheese will vary throughout the year as our sheep and cow’s milk changes from season to season. Blackberry Farm cheeses should not be frozen.

    From time of purchase, our cheeses will keep*:
    • Red Barn Up to 4 weeks
    • Brebis Up to 2 weeks
    • Appalachian Gold Up to 4 weeks
    • Singing Brook Up to 4 weeks
    • Fromage Blanc Up to 2 weeks
    • Pimento Cheese Up to 2 weeks

    *As with all perishable foods, the life of the product is based on storage conditions and handling in individual homes. Time ranges lifted are an estimate based on optimal conditions.
    Shop cheese >

    Preserves

    Our preserves are marked with their “Made on” date, the date they were crafted. Store preserves in a cool, dark place, until opening, for up to 18 months from the “Made on” date. Once opened, refrigerate and use within three months.
    Shop preserves >

    Grain & Nut

    Our preserves Grain & Nut packages are marked with their “Made on” date, the date the product was crafted. If you purchased a 2 pound jar, your unopened jar of Grain & Nut will remain fresh for up to 4 months of the Made On date. For optimal taste, once opened, keep your product in its air sealed jar and consume within 30-45 days. Your unopened 1 pound bag of Grain & Nut will remain fresh for 45 days of the Made One date. Once opened, we suggest you store the contents in an air tight container and consume within one month.

    Charcuterie

    For optimal enjoyment of the textures and flavors of any salume, serve at room temperature. Like a fine wine, artisan meats need to breathe so that they may come to life. If you find white mold on your salume, this is normal (and considered extremely desirable by many “purist” salume lovers!). The mold, as well as the natural casing, may be consumed or removed, according to your preference.

    To serve, slice thinly with a sharp knife. Salume should be wrapped in its original butcher paper to allow for proper breathing. It is best kept in cool, dry place (non-humid) environment at temperatures between 50-7 0 degrees in non-humid environments, ideally, a wine cellar, wine refrigerator, or vegetable drawer of the refrigerator. Avoid storing in a plastic bag. Shelf life ranges from 2 to 3 months if kept properly. Once cut, moisture escapes more rapidly leading to quicker drying. When the salume becomes too tough for your taste, discard.
    Shop charcuterie >


    Dry Mixes

    Our dry mixes are marked with the date on which they were prepared. Dry mixes should be stored in an airtight container in a cool, dark place for up to twelve months from the “Made on” date.
    Shop our pantry >