The Southern Cheesemakers' Guild

Tim, Rona, and Cole Sullivan own Bonnyclabber Cheese Company on Sullivan’s Pond Farm in Tidewater, Virginia.  Their Grade-A micro-goat dairy was completed in 2003.  Virginia's coastal plain offers their herd of thirty dairy goats almost year-round grazing, on pastures free of pesticides and herbicides. Bonnyclabber Cheese™ is created in small batches.  Most natural wraps and rind treatments are grown or made on the farm; including grapevine charcoal for ashed rind cheeses.  Virginia White Lightnin’ and Wine macerates corn husks or leaf wraps respectively. The Farmstead Raw Milk series is made by acid-coagulation aging two to four months, while the 'Isabel' series is comprised of pasteurized milk using live yogurt cultures, sometimes vegetable rennet, and sold from one week to two months of age.​​