Frequently Asked Questions

Orders
Shipping
Return Policy
Cheese Products
Salami Products
The Farm
Events

Orders

How will my order be shipped?

UPS is our go-to shipping partner. For all New England-based orders, we use ground shipping. For orders outside of New England, we use two-day air to ensure you receive the freshest product possible.

Do you ship to all 50 states?

We ship via UPS 2-day ground or airship for areas not serviced by 2-day ground. Generally speaking, Maine, New Hampshire, and Massachusetts ship using 2-day ground (though this varies by location).

When will my order ship?

We ship orders on Monday, Tuesday, and Wednesday. That cadence coincides with when we make our cheeses, ensuring you receive the freshest product possible. If your order is placed outside of our shipping window, it will roll over into next week's orders.

Will my order be fresh upon arrival?

We strive for timeliness with our cheese deliveries. We pack our orders in recyclable boxes with frozen gel packs, and they are held in refrigeration until they are picked up by UPS. If you receive a delivery that is not up to your freshness standards, please document the time of receipt, photograph any damage to the box, and notify us ASAP. Unfortunately, without these details, we cannot process refunds or shipping claims.

What happens if my order doesn’t arrive or there is a problem with my order?

If you haven’t received your order when UPS tracking indicates, please notify us ASAP at order.balfourfarm@gmail.com.

First off we’d recommend that you review the supplied UPS tracking info. If the package is nowhere to be found, please file a missing packing ticket with UPS.

Regardless of where things land with UPS, if your package hasn’t made its way to your door in the intended timeline, please contact us directly at order.balfourfarm@gmail.com

Do you do wholesale?

Yes, we do! If you are a retailer interested in stocking any of our farmstead products, you will need to create a wholesale account before proceeding. Please start by filling out our wholesale intake form. If you need to contact us after filling out the form, email us at wholesale.balfourfarm@gmail.com.

Shipping

How will my order be shipped?

UPS is our go-to shipping partner. For all New England-based orders, we use ground shipping. For orders outside of New England, we use two-day air to ensure you receive the freshest product possible.

Return Policy

Can I return my order?

Unfortunately, we do not accept returns for any of our farm products as they are perishable goods.

What if I really dislike what I ordered?

We get it. Not every product is created equal. Although we do not take returns, we can help you find a product that better fits your taste buds. Shoot us an email at balfourfarm@gmail.com and we’ll make things right.

What if I received the wrong order?

If you’ve received the wrong order, contact us directly at balfourfarm@gmail.com and we’ll get everything sorted.

Cheese Products

Why do you use raw milk?

Our products all originate on the farm, starting with the milking process. We find that raw milk cheeses have more flavors — and more unique flavors — than pasteurized milk cheeses.

Raw milk can face food safety challenges, as good bacteria that creates unique flavors can also be accompanied by bacteria that creates spoilage or illness. We are confident that our milking and production processes minimize these risks.

Do you make pasteurized cheeses?

Yes! Our fresh cheeses (Bevre, Feta, and Taleggio) and ripened cheeses (all our Brie-style cheeses) are made with pasteurized milk, as well as our yogurts. We pasteurize our milk using the vat pasteurization method, which some believe to be gentler on the milk because it is not pumped through multiple machines and is heated at a lower temperature.

What kind of rennet do you use?

Because we make our cheeses with microbial rennet, they are vegetarian-friendly. However, several cheeses (our Feta, Marcy, Bloomfield, and Bevres) use an additional enzyme, lipase, which is derived from animals. Although it is used in a very small amount, these cheeses are not suitable for strict vegetarians. Additionally, Pine Tree, our Parmesan-style hard cheese, uses a traditional recipe that uses natural calf rennet.

How many cows do you milk at one time?

We are in the process of increasing our herd numbers and will be milking 20 cows by the end of 2025. We have had a closed herd since 2007. This means we do not buy cattle from outside the farm, preferring to raise all of our own cattle that are born here on the farm. Our barn holds 12 cows per milking session in our milking parlor. When more are milking, we switch out cows. The number of cows milking changes throughout the year. We’ve milked as few as 6 cows, usually in the winter months or early spring as we are waiting for cows to freshen (have a calf).

Haymaker - What’s up with the natural rind?
A natural rind is the traditional way to age cheese. Modern cheeses can be aged without a rind, which is easier and helps cheese age faster. However, a natural rind develops complex flavors and life to cheese. We like to think the natural rind of the Haymaker makes it a more interesting, adventurous cheese, with flavors that people who love cheese will enjoy.
Field Day - How does it compare to your average cheddar?
This is a very approachable cheddar, but it’s different than your average grocery store cheese. It’s a farmstead cheddar, made with organic raw milk that comes directly from our family of farm-raised Normande cows. It’s a delicious farm-made cheddar cheese.
Somerset - How oniony is it?
One customer described this as “biting into a bowl of French onion soup,” so the onion is there. However, it’s not a sharp or astringent onion flavor. The cheese’s butterfat mellows the chive a little bit. The flavor is spread evenly throughout the cheese, so that even if you bite into a piece without a flake of chive or onion, you still get a nice flavor.
Smokey Ghost - How hot is it really?
It’s got a bite, but it’s not what we’d call “spicy.” It’s “peppy” rather than “hot” — we like to call it “Maine hot.”
Daybreak - What makes the gouda Maine-Style?
Gouda, broadly, is a Dutch-style cheese. We think of that style as being a cheese for any occasion, and like our farm, it’s a working cheese — it doesn’t just sit there looking pretty. It’s a workhorse cheese, reflecting the hard work and simplicity of our Maine farmstead life.
Little Highland - Where does the Little Highland name come from?
Our farm sits on a little hill, just to the south of the hilly area of Maine known as the Highlands. We are in the foothills of the Highlands, and so this is our “little highlands” cheese. It represents a workingman’s cheese: simple, delicious, and rustic.
Pine Tree - Are parmesans usually made with whole milk?
No. Traditional parmesans are all made with skim milk. We use whole milk because that’s the way we like to work with our cow’s milk; plus, it adds a texture we love. It’s aged 9-12 months, creating the flavors you’d expect for a parmesan. But the whole milk means there’s more structure than a traditional parmesan. You can slice it, and it won’t crumble.
Marcy - Where is Saint-Marcellin cheese from?
St. Marcellin cheese comes from France. Unlike the French, we sell it on the younger side, before it’s fully matured, so you can still slice it and lay it on a cracker with jam or chutney. You can also treat this cheese like a baby brie, wrap it in filo dough, and bake it. Or you can just have it on a plate with crackers and jam. Oh, and in a grilled cheese sandwich it’s delicious, too.
Sunrise - Where do you source the spices for this cheese?
All our spices come from Maine-based Gryffon Ridge Spice Merchants. All their spices are certified organic, and we love supporting other local Maine businesses.
Bloomfield - Is ash safe in food?
It’s actually activated charcoal, a totally safe, food-grade ingredient. This type of charcoal has some cleansing properties. Sometimes people use it to settle their stomach and remove toxins from the body. We actually feed it to our pigs when they have upset tummies.
Bevre - So it’s like chèvre?
When you take a traditional goat’s-milk cheese, and you make it with bovine (cow’s) milk, you get a Bevre! In short, yes, it’s like a chevre without the gotat. It’s a very simple cheese — uncomplicated, just like a chevre.
Chipotle Bevre - What type of heat are we talking about?
The chipotle salt in this cheese has a medium heat. There’s a little bit of warmth, smokiness, a quick greeting of the spice — and then it’s gone. Goodbye!
Chive Bevre - How oniony is the chive?
Our Chive Bevre (Beh-ve) has a smooth oniony flavor that’s more herby than oniony, much like a chive. We find it addictive!
Garlic Bevre - How garlicky is it?
It’s not a hot, spicy garlic. More like a mellow garlic flavor. We make all our cheeses to be approachable by a variety of taste buds. So if you’re worried, try a bite.
Red Pepper Bevre - Does this taste similar to Pepper Jack cheese?
It’s got the same heat as a pepper jack does. But because we make it with organic basil, too, the warmth of its chili flakes is balanced with an herbal coolness. You can still expect some zing!
Sea Breeze - How does this compare to brined Greek-style feta?
Greek feta is traditionally made with goat or sheep’s milk. Our cow’s milk feta is a milder, softer cheese, resulting in a richer, but still crumbly, cheese.
Countryside - Do I need to refrigerate this cheese?
Yes, it most definitely has to be refrigerated. Also note, the olive oil thickens when refrigerated. Quick tip: keep cheese underneath the olive oil’s surface for the longest shelf life. Also, when ready to serve, make sure the cap is on tight and place in warm water to melt the olive oil. Then you’re ready to serve.
Smooth Sailing - What makes it French style?
We use specific cultures with our cows’ milk that results in a smooth, rich feta. French feta tends to be milder than the Greek version, which is usually made with sheep or goat’s milk.
Town Square - What’s a washed-rind cheese?
A washed-rind cheese can take many different forms. It depends what is added to the surface of the cheese once it’s been made, which either encourages or discourages yeasts and molds from growing on it. We make ours with a saltwater wash that results in a pinkish-orange coloration and an extremely mild flavor.

Salami Products

Picnic - How sweet is it?
A touch of sugar in the recipe for Picnic balances the warm notes of nutmeg, ginger, clove, and garlic. Its lightly herbal flavors paired with our fresh pork result in a flavor that’s mildly sweet, and perfect for snacking all day and night.
Fireside - How hot are we talking?
This soppressata is quite hot. The chili flavors take center stage here, so if you like to feel it, this is the salami for you. There’s no getting around it — except by eating it with our creamy cheeses.
State Park - What is a Spanish-style chorizo?
There are two common styles of chorizo: Mexican style and Spanish style. Mexican-style chorizo is a raw meat seasoned with dry chilies and aromatic spices. Spanish-style chorizo, like what we make, is a hard sausage that’s been cured like a salami.
Pub - What does “uncured” mean?
“Uncured” is the traditional way to make pepperoni. It means that there are no curing salts included. All of our salamis are uncured, and rely instead on natural ingredients like cherry juice, celery seed, and other herbs for preservation.
Meadow - How much fennel is in it?
Just the right amount. Farmer Doug, a self-professed “fennel hater,” said he loved it after being given a piece without warning. So even if you’re not sure, it’s worth a try.
Farmland - Do farm-raised pigs create a better-tasting salami?
We raise our pigs to be fatty and well-bodied. The extra fat we impart by feeding them on our open pasture and leftover whey and cheese curds lends an earthy pork flavor.

The Farm

Are you certified organic?

Our farm, crops, cattle, processing and products are certified organic under the USDA’s National Organic Plan (NOP). Our farm is inspected and certified by MOFGA (Maine Organic Farmers and Gardeners Association). Every year, MOFGA inspect our records, farm practices, animals, labeling, ingredients, purchasing records and products. All of our dairy products are certified organic.

Our beef is from steers or retired dairy cows. It is considered certified organic until it leaves the farm for processing. We do not label the beef organic as it requires additional inspection at the processing plant. We may add this certification in the future if our volume of beef production increases.

In 2022, we switched our chickens to certified organic birds and grain. Our eggs are now certified organic.

Our pigs and pork products are not certified organic. They are fed non-GMO grains and organic whey from our cheese room.

How are the animals treated?

“The girls” (our Normande cows) are given the best feed we can raise, fresh well water, and lots of love from us farmers. We milk once a day, and are careful to handle them gently during milking. This reduces stress on the animals, which we believe is the right thing to do. We believe healthy, happy cows make the highest quality milk: If we take care of the girls, they will take care of us.

Our pigs are raised in the woods and in the security of the barn in the winter. They have room to roam and explore, and cozy up when the weather is bad. We feed our pigs a NON-GMO diet of grains and whey from our cheesemaking. They get plenty of scratches and pets too!

Do you really use solar power to make cheese?

Yes, we do! Our farm is completely off-the-grid: We use 60 solar panels to generate the bulk of our electricity, which is stored in a battery bank. Our diesel generator is tied into our solar, kicking on if battery levels drop too low, and during milking when a lot of equipment is running all at once.

How do you milk the cows?

We milk once per day in the morning. The cows walk up to the barn from the pastures. We have a tie-stall barn that has been converted into the milking parlor, where we can milk up to 12 cows at a time. The girls all have their favorite spot to stand. We have a pipeline system: a series of stainless steel pipes under vacuum provides pressure that mimics hand milking.

Events

MAINE CHEESE FESTIVAL
September 14, 2025
Pittsfield, Maine

The Maine Cheese Festival is celebration of Maine-made cheeses and the cheese makers behind each delicious product. Come try a slice a of Maine!

THE COMMON GROUND COUNTRY FAIR
September 19, 20 and 21, 2025
Unity, Maine

The Common Ground Country Fair is an annual agricultural fair in Unity, Maine that celebrates rural living, organic farming, and sustainable living, hosted by MOFGA. Find us at the Rose Gate Farmers Market!

OPEN FARM DAY
Summer/Winter 2025
TBA
At Balfour Farm

Open Farm Day is an extra special day to visit the farm and discover more ways to enjoy our farm products year-round.