Meet the Artisan

It wasn’t until Chris Osborne was old enough to work his first job in a restaurant kitchen that he experienced natural and organic foods for the first time. He quickly became passionate about quality and taste, gaining new appreciation for farmers and small producers. His path eventually led him to Blackberry Farm in 2015,
where he assumed responsibility for cheese production on the farm. His work quickly earned recognition and awards. Chris’ passion for quality, farm-fresh products has only grown over the years, and today, his favorite part of the job is discovering the nuanced flavor differences of our cheese from batch to batch—the result of a process led by the seasons.

Hawkin’s Haze

An ash surface ripened sheep’s milk cheese, it gets its name from the ash line that runs through its interior, representing the Hawkin’s line that crosses through Blackberry Farm. Pair this cheese with aged balsamic vinegar and crisp champagne.

Brebis

Fresh sheep’s milk cheese with a creamy texture and notes of citrus. This pairs beautifully with our strawberry preserves or fresh fruit.

Fromage Au Poive

A three-ounce boule infused with green and pink peppercorns. The pepper flavor plays well with the mushroom notes of the rind. Enjoy this cheese by itself or with fresh berries and a glass of white wine.