We partner with small farmers and artisans who make things by hand, so we can sell and eat delicious food that’s been made the same way for generations. we love our farmers and love telling their stories. The farms are all seasonally based with their production of cheeses changing throughout the year.
Calkins Creamery
Cheesemaker, Emily Montgomery, believes in grass, cows, milk, culture, caves, and family. Her husband, Jay, and she founded Calkins Creamery to specialize in fine, artisan cheeses using the freshest milk possible from their own herd of registered Holstein cows. In a true family affair, Emily’s father and brothers care for the herd ensuring that they are very well cared for to decrease stress and produce exceptional milk.This is beautifully showcased in their exceptional cheeses which display an exceptional sense of terroir and are stunningly made.
Prodigal Farm
Prodigal Farm started with a few goats to help clear some of the overgrowth and brambles from their 130-year-old farmhouse and surrounding property, Kat Spann suddenly found herself turning the fantastic goat’s milk into delicious cheese. With Dave Krabbe, Prodigal Farm is a true labor of love. Moving from New York City to return to Kat’s roots and Dave’s dream of farming, they purchased the farm in Rougemont, North Carolina and named it Prodigal Farm signifying abundance and a return to home. They’re deeply connected to rotational farming and supporting small and sustainable farmers. Their cheeses showcase a true sense of place and their herd of happy goats are the focus of the farm. They graze on fresh pasture 9 months of the year producing exceptional milk for the cheeses.“Where goats can be goats” is truly Prodigal Farm.
Uplands Cheese Company
Producing two incredible cheeses as the perfect showcase and expression of the seasonality of milk, Uplands Cheese Company is based in the Driftless region of southwest Wisconsin with a closed herd of cows specifically bred to thrive on their farm and produce incredibly high quality milk. Their farm is full of rolling hills and valleys broken into small paddocks through which their cows are rotated daily to ensure fresh and lush grasses for the animals as well as a healthy pasture for future grazing. By producing just two cheeses, you can truly taste the difference in grass fed milk and hay fed milk.
Twenty Paces Farm
With their flock of East Friesian sheep, TwentyPaces utilizes management intensive grazing of their fields to produce incredible milk for their cheeses. Owned by Kyle Kilduff, Tomm Pyne, Melanie Pyne, and Bridge Cox, the farm produces fresh ricotta and four raw milk age cheeses. Located on 175 acres of the 900-acre Bellair Farm, Twenty Paces is lovingly named after the method used to note their fields from Bellair’s fields. They were “twenty paces from the ol' oak tree”.
Thistle Hill Farm
John and Janine Putnam of Thistle Hill Farm have been making one perfect cheese made from organic raw milk since 2002. Each wheel is made by hand in a copper vat with milk from their grass fed Jersey cows and traditional rennet. With a focus on sustainable energy and agriculture, the farm is 100% solar powered and the cows are rotated on pasture daily. This makes for happy cows who produce high quality butter-scotch colored milk rich in vitamin E, beta-carotene, and omega-3 fatty acids.
Sequatchie Cove Creamery
Sequatchie Cove Creamery is owned and operated by Nathan and Padgett Arnold and a small group of passionate cheeseheads. They worked together in the vegetable gardens of Sequatchie Cove Farm where they found their work in vegetables gradually morphed into work in animal husbandry where they then became inspired to make cheese. The creamery is 100%solar powered and they strive to be completely sustainable, utilizing every part of cheese production in other places on the farm. They love embodying their local terroir which they describe as the “Savoie of the South”.
Saxelby Cheese
As New York City’s first all-Americancheese shop, Saxelby Cheese is known nation-wide as a leader in driving relationshipswith farmers and education of cheese lovers. Anne Saxelby has a retail outpostin Chelsea Market, an online retail shop, and a presence in many of New YorkCity’s best restaurants.
Meadow Creek Dairy
With their lush mountain pastures high up in the Virginia Appalachian Mountains, Meadow Creek Dairy has their heard of seasonal grazers producing incredible milk for their three cheeses. Their pastures have been painstaking developed by father and son Rick and Jim Feete. They have managed them to be diverse in their growth and sturdy to handle the temperate climate. Mother and daughter Helen and Kat Feete produce only raw milk cheeses and have unique recipes developed from their opening in 1980. In this truly family farm, the focus on quality and fun showcases itself in their exceptional cheeses.
Lively Run Goat Dairy
With their herd of French Alpines and Swiss Saanens eating a diet of local forage and feed, the team at Lively Run GoatDairy are committed to producing incredible milk for their cheeses that reflects the character of their Finger Lakes region. Producing exceptional artisan cheeses made by hand in small batches by Pete Messmer, Lively Run Dairy finds the tricky balance between balancing their state-of-the-art production facility with time honored cheese-making traditions.
Forx Farm
After immigrating from The Netherlands in1980, Tammy and Ron Lubsen took time to pursue their dream of making cheese.Working directly with their friends at Southern Oaks Jersey Dairy Farm to source high quality raw milk, they make delicious aged artisan Goudas ranging in age from 3 months to many years. They also keep honey bees which make for fantastic wildflower honey. Inspired by their passion for family and high-quality products, the Lubsen’s cheese and honey are standouts in South Carolina.
Firefly Farms
Mike Koch and Pablo Solanet founded FireflyFarms in 2002 and dedicated themselves to making excellent handmade goat cheese. They do not use additives, preservatives, or stabilizers and instead source their fresh goat milk from a number of family farms all within 30 miles of the creamery. They only work with farms that are free from added hormones and antibiotics and have committed themselves and their creamery to use renewable energy and work towards increased sustainability while they support their local farming community.
Chapel’s Country Creamery
Located in Easton, Maryland, Chapel’sCountry Creamery is owned by Trisha and Jarred Boyce. They bought the farm in2017 and are proudly continuing the farming tradition that runs in their family. Trisha’s family has worked in raising dairy cows in Southern Pennsylvania for three generations while Jarred has worked on dairy farms since he was fifteen. Their young son, Trace Eugene, is excited to be joining the family farming tradition while Trisha and Jarred instill their cheeses with a deep love and appreciation for the land, livestock, and livelihood of family farming.
Bobolink Dairy
Named for a ground nesting bird perfect coupled with pasture animals, Bobolink Dairy was founded by Jonathan and NinaWhite in 2002 on leased farmland. In 2002, they purchased the farm and moved their family, herd, and business to Milford, NJ. They milk about 60 cows of their own breed- the Bobolink Blacks- the result of crossing common dairy breeds like the Ayrshire, Guernsey, and Jersey with the Kerry cattle ofIreland. In addition to their extensive selection of delicious cheeses, they also have a bakehouse where they bake breads and pastries using heirloom grains.
Capriole Dairy
For Capriole Dairy, “our cheese is who we are. It’s where we come from. It’s how we’ve dreamed and given our dreams back.” The first Schad Family homestead had fallen into a state of disrepair-with its overgrown pasture, burned-out cabin, and unkept pond. Larry Schad, though, knew it had “good bones” and, with Judy Schad’s help, rebuilt the property over the next 3 years. Ultimately finding themselves nearly swimming in milk they decided to grow into cheesemaking. Helping to define local cheese in Indiana, Capriole’s incredible team of cheesemakers are adept at producing a stellar collection of delicious goat’s milk cheeses.
Jasper Hill Farm
With its hands firmly rooted in farming, cheesemaking, and affinage, Jasper Hill’s mission is to produce exceptional products while supporting the landscape of Vermont and instilling a true “taste of place”. They focus on being the benchmark for quality and innovation in their industry. Their cellars are exceptional in their supporting small farms by ageing green cheeses to ripeness and bringing their expertise to deliver amazing products.
Valley Shepherd Creamery
Situated on 120 gorgeous acres in LongValley, New Jersey, Valley Shepherd Creamery is an old fashioned creamery just one hour from New York City. By combining modern equipment with European sheep farming practices and years of artisan cheesemaking experience, Valley ShepherdCreamery both produces exceptional and delicious cheeses and also educates visitors to the life of a dairy farmer.
Vaughan Made
We are Megan and Tyler Vaughan. We practice genuine hospitality and strive to bring people together through thoughtful service and stellar experiences. We think people deserve to delight in their enjoyment of food, drink, and company. We love supporting small farms and have so much fun making things for ourselves too!
Boxcarr Handmade Cheese
Founded in 2009 by Austin Genke, wife Dani, and sister Samantha, Boxcarr Handmade Cheese is truly a family business. Many years of farming and animal husbandry led them to build their first creamery and produce their very first batch of cheese in April of 2015. They source all of their cow's milk from small family-owned dairies and have a small herd of goats that join in the cheese making mix too. Working together with locals, students, and community youth, they are committed to bring their dedication to family, hard work, and great food to every bite.
Valley Milkhouse
Right in the heart of the Oley Valley in South eastern Pennsylvania is the home of Valley Milkhouse. After finding the old milkhouse, a retired dairy barn, in 2014, and converting it to a creamery alongside farmer Tim Sark, Stefanie Angstadt makes their cheeses using all organic milk from Berks County's Kerith Brook Farm. The Yoder-Cleaver homestead, which houses the milkhouse and a number of other now restored buildings, is one of the oldest farms in Oley and is also a site for organic vegetable production with other local farmers.
Tulip Tree Creamery
Founded in 2014 by Fons Smits and Laura Davenport, Tulip Tree Creamery hand produces every one of their cheeses using the highest quality milk and vegetarian friendly rennet. With a constant focus to listen to their customers and develop fun new cheeses using traditional European recipes with their own twist.