A little more about us.

We participate and support farmsteading and sustainability, and we hope you will remember to support small, local farmers and all they offer! Our farm is located on 112 acres in the countryside of Talbot County, on Maryland's Eastern Shore, and is home to our family, Eric & Holly Foster, our four children, our herd of Jersey cows, chickens, goats, ducks, pigs, dogs, cats, and more critters. Chapel's Country Creamery artisanal cheeses and yogurts are carefully hand crafted by us from start to finish. We start with our fresh non-pasteurized raw milk, produced on our Maryland dairy farm, and turn that milk into cheese and yogurt. We pride ourselves on the love and care we give to our grass-fed cows, producing fresh natural milk.
Our herd of Jersey cows graze on Clover and Rye grass, and are rotated among 32 different pastures to ensure that the cows are eating the freshest and most nutritious part of the grass. Our cows are not given any additional synthetic compounds, growth- hormones, chemical compounds, or anything else that is not good for either them or us. The milk comes in directly from the cows and is turned into cheese immediately following the mornings milking with no heating necessary. At our farm in Maryland, we are able to swing the pipeline straight into our cheese vat. It is constantly stirred to reach about 90'. The culture is then added which determines the kind of cheese being made. Our cheese is handcrafted with our recipes using only all natural ingredients and vegetable rennet. We then handcraft our cheeses and they are ready to go from farm to table for your enjoyment!

A few f.a.q.s about the cheese making process.

More about our herd

Articles about our cheese and farm

We have been included in several articles, both written about our products and farm! Morgan Murphy in Easton for “Off the Eaten Path” - The Talbot Spy, July 2014 "Sip, Savor and Sail" - What's Up Eastern Shore Best of the Chesapeake, August 2013 "Chapel's Country Creamery earns Talbot County Award for Innovation" - Star Democrat, April 2013 "It's Not Easy Being Cheesy" - Star Democrat, March 2013 "Cheese Bowl 2013: Meet Maryland's Cheesemakers" - Cheese and Champagne, February 2013 "Buying the Cow" - Eastern Shore Savvy - August 2012 "Cheese, made by happy Maryland Cows " - Going Green on Delmarva, Winter 2012
"A Little Cheese with that Wine?" - Bay Ridge Wine & Spirits "Artisinal Cheese Production Growing in Maryland" - Maryland Grazers Network, Part of Buy Local Trend Report by Mark Powell, Winter 2011 "Making Artisinal Farmstead Cheese in Maryland" - Chesapeake Bay Flavor by Stacey Adams-Zier "Food Spotlight: Local Cheeses" - Capitol File "The Cream of the Crop" - Shore Life Magazine, October/November 2011 "Fosters Take a Big Bite in Artisan Cheese Business" - My Maryland (A publication of Maryland Farm Bureau, Winter 2010 "Maryland Cheese Goes Raw" - Baltimore Sun - October 2, 2009 "Aging Gracefully" - Hobby Farm Home - September/October 2009 "Cheese of a Different Flavor" - What's Up Eastern Shore - November 2008 "This Land is Your Land" - Baltimore Magazine - October 2008
What is artisanal cheese? Artisanal cheeses are handmade that are made by the cheese maker personally from start to finish. In essence the cheese is not bulk manufactured, like most cheeses you get at your local deli. What is farmstead cheese? What does it mean to produce a farmstead cheese? Farmstead cheese is a form of artisanal cheese making where the milk for the cheese is produced by a single herd on the cheese maker's farm. Being a farmstead cheese farm like us allows us to provide the highest quality cheese to our customers. What is vegetable rennet? Rennet is used broadly to describe any enzyme used for the coagulation of milk in the process of making cheese. Vegetable rennet is most commonly used when describing enzymes produced using microbes. "Vegetable rennet" is sometimes used more generally to describe any non-animal rennet for cheese making. What is whey? The watery liquid portion of the milk left when milk protein, or casein, coagulates to become curd in cheesemaking. Whey is sometimes further processed into whey cheese. It can be separated another step, with butter being made from the fattier share. What is a cheese vat? A cheese vat, is a vat or tub in which the curd is formed and cut or broken, during the cheese making process. What is curd? Curd is the coagulated or thickened part of milk, as distinguished from the whey, or watery part. It is eaten as food, especially when made into cheese.