About Us
Our History:

The history of Pinehedge Farms goes back to a small town in Austria in 1972. This was the year in which Anton Heinzle Sr. decided to start bio-dynamic farming. After successfully farming this way for 10 years, he decided to fulfill his lifelong dream of emigrating to Canada with his family. Upon settling in St. Eugene in 1982, he continued using bio-dynamic methods and became Demeter certified in 1987.
His son, Josef, graduated from agricultural College in 1988 and gradually took over the business. The idea for Pinehedge Farms grew from a desire to deliever a quality product directly to the consumer. After thorough research and with lots of help from his family, Josef started production on Ontario's first on-farm processing plant in August 1994.

A Tour:

The map above contains several hotspots which you can click on to discover what they are. Please feel free to explore by clicking on each area to view a picture of that actual spot on the farm. Have fun!

Welcome to Pinehedge Farms!

This is just outside the front of our processing plant and the entrance to our farm store. Please come inside and have a look.

Look What I Found!

This is our farm store where we offer yogourt, kefir, low fat kefir and sour cream, as well as a few other products.

Compiling the orders.

Peering through the window, we observe Josef Heinzle, owner and operator of Pinehedge Farms compiling orders to be filled that day.

Look at that Vat!

This is where we pasteurize the milk according to standard regulations.

This Vat needs Some Culture.

After the milk's temperature is reduced we add the live bacterial culture.

Fill 'er up.

Once the culture is thoroughly stirred, we fill the 500 g containers or 1 kg jars. Then we add the lids and the best before date.

It's hot and steamy in here!

While the milk is being pasteurized, we wash and sterilize all the glass jars in this washer.

Can you get that box for me?

In the storage room there are boxes and boxes and boxes and...

Let's go for a drive.

We pile the crates onto dollies and wheel them into the incubator where the culture goes to work and transforms the milk into yogourt or kefir.

BRRR! It's cold in here!

Here in the fridge we store our products until it is time to distribute them.

... meanwhile in the pasture...

Our cows graze contentedly in the fields.

It's milking time again...

There's Josef milking the cows. As on any dairy farm, we milk our cows twice a day, every day.

If you have any questions or comments about this page, please contact us.
This website copyright © 1998-99 Pinehedge Farms, ALL RIGHTS RESERVED. All original graphics copyright © Chris Cull 1998.

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