Camelot Valley is, by its nature, energy and resource efficient. By its design, Camelot Valley will grow as a sustainable enterprise, maximizing productivity while minimizing energy use and maintaining the integrity of environment. Camelot Valley is committed to managing its natural resources of native forage, wildlife, and wood lot. We are located on a 10 acre parcel composed of old growth mixed hardwoods, open-edge thicket and natural watershed. This combination offers a variety of habitats and is home to a wide range of native species. It is our responsibility to preserve and foster the natural resources inherent to this location.
Our herd of hand raised Nubian goats are managed in an all natural approach. They are given access to the abundant forage native to our woodlot, in addition to fresh local hay and whole grain ration. The milk that they produce is a natural gift and a reflection of the land and love that sustains them.
I am Jennifer Bradbury, a Central Pennsylvania native, and 1989 graduate of Central Dauphin East Senior High. I attended East Stroudsburg University, and graduated Cum Laude in 1993 having earned bachelor’s degrees in biology and Biochemistry.
While in college I was involved and employed in several environmental research projects involving wildlife ecology and disease.
My first post graduate employment was as a Quality Control Inspector and head bacteriologist for Iceland Seafood Corporation, Camp Hill. It was with Iceland Seafood that I received training in food science and HACCP procedures. Early 1994, I was offered and accepted a position as a research technician at Penn State Hershey Medical Center in the virology/immunology department of the College of Medicine. In 1997 Iceland Seafood Corp relocated to Newport News, Virginia, and my husband was offered a regional sales position based in Michigan.
In 1998 we purchased a five-acre parcel in rural West Michigan.
While living in West Michigan I became a stay at home wife and mom. As an animal enthusiast I sought to purchase livestock to keep. I began with laying hens for eggs, and then decided dairy goats would provide a valuable family resource. I came to know dairy goats as willing and productive companion animals, each capable of producing enough milk to sustain two families, roughly 1+gal/goat/day. As a means of managing and maintaining a productive herd I participated in the Dairy Herd Improvement Registry which provides ongoing production records for each individual animal.
In 2004 we were offered the opportunity to relocate back to the Central Pennsylvania area, and we were lucky to find and purchase a 10+acre parcel in beautiful rural northern York County, Dover Township. Having transported three doe lings from Michigan, I re-established the herd and homestead. I began household cheese making in 2005 and by 2006 our initial processing plans were being considered. I consulted with the PA Department of Agriculture, Dairy Sanitation to address the requirements and specifications for a cheese processing facility, and in 2008 Camelot Valley was permitted as a cheese manufacturer.