Our cows are part of the family. We take pride in their health and well-being. At the same time, we nurture our land. Our cows are entirely grass-fed, with supplements of organic alfalfa and kelp at milking time. We milk seasonally. That gives rest to the animals, the land and the people during winter. We make batches of cheese every other day, but as any cheesemaker knows, that turns into every day tending to the cheeses in their various states of pressing, salting and aging. Since we milk twice a day, and even though we only milk 5 cows, this micro farmstead cheesemaking operation is all consuming. It’s both exhausting and exhilarating.

We put everything we have into it!