Which came first — the cow or the cheese? It’s a twist on an age-old question, but for Chapel’s Country Creamery owners Trisha and Jarred Boyce, the answer is easy.
“We’re dairy farmers first,” Jarred says emphatically. “I think that’s why our cheeses taste so good. We take great care of our animals.”
Even as newlyweds, the Pennsylvania natives were building a herd of dairy cows that they milked on a rented farm. Both held off-farm jobs, too, with Trisha working as an oncology nurse and Jarred at Select Sires. When they started to think about a family, they dreamed of having a farm of their own where they could work together to raise their cows and kids.
“My mom was working at the FSA office, and she heard that this farm was for sale,” Trisha remembers. That started a journey that brought them to the Cordova community in Talbot County, where they found 45 acres of farmland, an existing creamery, and the opportunity to make their mark.
Say Cheese!
Today, the Boyces take pride in the art of farmstead cheesemaking, where small batches are crafted using milk sourced directly from the farm’s own registered Jersey and Holstein cows.
From start to finish, all Chapel’s handcrafted artisanal cheeses, including the luscious Camembert-style Chesapeake Brie, the bold Bay Blue, and the beer-washed Amber Cheddar and Chapel Cheddar, are made onsite, ensuring a hands-on approach that guarantees both quality and flavor.
Still, the Boyces’ commitment to producing quality cheese starts with their dairy herd, which they believe is the foundation for their exceptional cheeses.
Each cow is registered with a birth certificate, bloodline information, and a name—a touch that not only personalizes their experience but contributes to increased milk production. The cows enjoy a diet primarily composed of corn, hay, and minerals, supplemented by the nourishing benefits of grazing on timothy and rye grass.
“You’ll find us in the milking parlor,” Trisha explains. “The hired hands are out doing other stuff. We would never buy milk to make cheese. I know a lot of people do it just so they can make cheese, but we’re in the cattle business first.”
The Boyces maintain a commitment to the well-being of their cows, with bovine family members receiving an abundance of love and attention. With a herd size intentionally kept under 70 head, Trisha and Jarred ensure a hands-on approach, fostering an environment where the cows thrive and produce rich, creamy, and high-quality milk.
A Family Tradition
Trisha and Jarred have deep ties to dairy farming in southern Pennsylvania.
With a family history spanning three generations, Trisha’s ancestors have been raising dairy cows, a tradition she and Jarred are dedicated to continuing. The couple’s love for the land, livestock, and the essence of family farming is unmistakable, and they plan to pass down these values to their sons, Trace and Griffin.
Six-year-old Trace is already proving to be a valuable farm hand, showcasing a keen interest in farm activities. “He can walk the cows up, and he can push up feed,” Trisha says, beaming with pride. “He cuts strings on the hay bales and helps measure feed. Tell him the number it needs to be, and he can get you to within a few pounds.”
The Hardships and Rewards of Farm Life
Trisha and Jarred are realistic about the challenges farmers face in today’s economic and regulatory environment. Labor is a constant challenge, though the Boyces have been fortunate with some terrific employees, often local high school kids. However, the transient nature of such labor creates a continuous cycle of training new crews.
Their creamery, although successful, also faces challenges with expansion. “We’re at the point we need to expand,” Jarred explains. “But it would be a $200,000 investment, and that’s not including construction to expand the building.”
While the Boyces may face the challenges of a demanding industry, they remain resilient, driven by their love for farming, dedication to quality, and the pursuit of a dream that goes beyond the creamery’s daily operations. Long-term goals include paying off the farm, building a new house, and eventually having more time for family.
“This is not an 8-hour-a-day job,” says Trisha, highlighting the dedication required in farming. “When I was a nurse, I was able to leave my work at work, but I can’t just leave the farm. Tonight, we have to go back out and cut cheese. We’ll do one more check on the cows before we go to bed. Some nights, we’re up all night with broken equipment in the creamery or outside with a sick cow. But it’s a choice we made.”
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Chapel’s Country Creamery cheeses can be purchased locally at a variety of restaurants and shops, which are listed online. Cheese box trios are $35 are available along with the creamery’s other cheeses for shipping worldwide. Order at https://www.chapelscreamery.com.
About Talbot County Department of Economic Development and Tourism
The Talbot County Department of Economic Development and Tourism’s mission is to enhance and promote a business-friendly environment for current and prospective enterprises and to advocate for policies that support and strengthen the economic vitality of Talbot County. The department’s vision for Talbot County is built on the principles of strong communities, empowered businesses, and innovative solutions.
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