For Heather and Doug Donahue, it all started with a couple chickens, followed by a pig, then a cow.

Twenty three years later, their hobby farm has grown to be a full-time family farming endeavor, replacing contract building and teaching careers. The small MOFGA-certified organic dairy farm of 20 cows sits a top the rolling pastures in Pittsfield, Maine. As one of Maine's treasured farmstead creameries, it supplies all the milk for the variety of cheeses and cultured products they produce. Cheeses are aged in an underground ‘cave’. Balfour Farm is an off grid solar powered farm, operating a solar array with a battery bank, and a diesel generator for back up.

The herd at Balfour Farm is comprised of Normande cows. This French cattle breed is dual purpose, with genetics for both milk and beef production. The cattle are colorful, with the colored patches on the ears, nose and eyes being the most distinguishing marks of the Normande breed. The varied coat colors are brown and/or black on white and sometimes brown and black brindled.

The best part of pasture raising Normande cattle is that the milk is rich in butterfat and proteins, giving a higher than usual yield for cheesemaking. Customers often remark on the golden color of Balfour Farm products, which is due to the fact that the cows are fed a primarily grass-based diet, including seasonal rotational grazing, dry hay and baleage - with a little treat of organic grain at milking time, which is once per day in the morning.

Making cheese creates a lot of whey. The farm utilizes the whey from cheesemaking to supplement the feed for a herd of pigs. The pigs are rotated through woodland areas to help clear brush and undergrowth to prepare new grazing areas for the cows. Pork meats products include cuts, sausages and cured salami. Laying hens provide organic fresh eggs for baking in the kitchen and market sales.