The Farm

We are a seasonal grazing dairy, milking from March through December, timing peak nutritional needs of the cattle with the peak of grass growth. We make cheese April through November. As we progress through the milking season, the grass and therefore the main diet of the cows changes, enabling us to make unique cheeses with seasonal variations. The deep yellow color of our cheese reflects this grass based diet and the high beta carotene content of our milk.

Due to our seasonal nature and the different aging periods of our cheeses, Grayson is generally available from June through March, Appalachian is available from June through April, and Mountaineer is available from November through July.

This season we will be milking around 80 Jersey cows and diverting approximately twenty percent of our milk to cheese, which allows us to use only the highest quality milk for every batch of cheese we make; we always make cheese within two hours of milking, so that the milk is at its freshest. All of our cheeses are raw milk and naturally aged from a minimum of sixty days to over a year.