It begins with grass...
We are proud to partner with local dairy farms for our milk supply. One of them is Spring Creek Farm, a fifth generation dairy farm that is USDA certified organic, and has been since 1999. Their mixed herd of Jersey, Ayrshire and Holstein cows graze on new pasture every 12 hours to optimize feed quality. Their winter diet consists of dry hay and sprouts. The result is healthy milk that is rich in protein and butterfat. Simply perfect for cheesemaking.
We also source milk from Birchrun Hills Farm, the Sterner Family farm and Wholesome Dairy.
Our day begins just after the morning milking. We collect the milk and transport it to our creamery where our cheesemaking process begins. At this point, we either pasteurize the milk for making fresh cheese, or simply warm it gently and inoculate it with bacterial cultures to begin the fermentation for our aged raw milk cheeses.