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				*Everona Dairy* *About Us*



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The Story Behind the Cheese

Everona Dairy started because of a Border Collie! In 1992, Pat went to a Wine and Fiber Festival at Montpelier, Madison's home near us south of Orange, Virginia. A man was demonstrating what his Border Collie could do. He happened to have two pups for sale and she came home with one of them. Then, of course, in a little while, Pat needed something for the pup to do and so she got some sheep. Then she needed something productive for the sheep to do, she thought about milking them. People do milk sheep, don't they? Of course. She found out that more sheep are milked in the world than cows, and that their milk is very special for cheese-making.

Pat had already taught herself how to make cheese -she is Renaissance in that she likes to do everything for herself that she can. By 1996, she had gotten Friesian dairy sheep, taken a cheese course in Wisconsin on the scientific side of cheesemaking and visited Greece. Dell, our foundation Border Collie had arrived from Wales in 1994 to be our right hand dog.

This year we hope to make about four tons of cheese. We find the climate here in the Virginia Piedmont is as good for cheese as it is for wine - the terroir, as they say. We make several types of aged sheep's milk cheese -our signature cheese is Piedmont, followed closely by the Cracked Pepper, and we will present the others to you.

Everona Dairy Business Philosophy

We are producing award-winning sheep's milk cheese - aged, washed-rind, and unpasteurized. As simple as it gets. It is exciting to introduce people to the complexities of good cheese. We are trying to "spread the word" bite by bite. Always looking for ways to improve our products, at Everona we strive to continue the tradition of artisan cheesemaking techniques while keeping up with the growing demand for local, farmstead cheeses. Of course, we also believe in educating, and are always happy to answer your questions.

Dr. Pat Elliott, Owner and Cheesemaker

Everona Dairy started because

Dr. Elliott bought a Border Collie puppy on impulse in 1992 at the Montpelier Spring Wine Festival. Then she had to get sheep so she could have work to do. One day, she was trying to think of some way for the sheep to pay their own way , and it occured to her that she might milk them. She didn't know then that there are more sheep milked in the world than cows. Or that sheep's milk cheese was so delicious!

One thing thus led to another and now Everona Dairy is milking over 100 sheep and has 4 employees. In addition, Dr. Elliott carries on her medical practice, raises Border Collies, writes when she can, and has many other interests.

Interested in visiting the farm?

Tours are available by appointment. They are $20 a person (children no charge) and include a cheese tasting. Call ahead to schedule!

Below is Dr. Pat Elliott checking cheese in the "Make Room".

For information or to place an order,

call us at

540-854-4159
or you can e-mail:

everona@vabb.com