Producer

Our family has been farming the same land continuously since 1867. We proudly pasture our cows, and always have.

We value simple, "eatable" cheese that you don't have to be a connoisseur to enjoy. As a result we stick to the classics: cheddar, colby, pepper jack, and a farmer's style. We hope our cheeses can be an intro to the world of farmstead cheese that the whole family will enjoy!

Our 150 girls, all with names, graze native meadows from early March to late November and through winter their diet mainly consists of organic grass/hay raised here on the farm. For that matter all of the cows feed is raised right here. We also have a closed herd, which means we do not buy cows to maintain our numbers. We usually sell some young heifers off each year, since our cows live three times the average age of an American dairy cow and we just don't have the acreage for all that are born here. By raising all our own feed and having a closed herd we are able to maintain very high quality milk to make cheese with.