My husband and I have a "grade A" Jersey Cow dairy in Buhl Idaho. We milk approximately 150 cows. Our cows are pastured on grass Spring-Fall with additional free choice feed that our PHD nutritionist helps us blend for a balanced diet and optimal health. My husband, Eric, has been a dairy farmer all his life, he grew up in Norwich New York. He has a passion for genetics and breeding as well as showing beautiful cows. Most of our herd is registered. Eric works as a genetic consultant for Intermountain Embryonics. I was a city girl, served in the Army for 6 years while getting my nursing degree and worked as a Registered Nurse for 15 years. I made cheese as a hobby for several years and then decided to turn my hobby into a business. A few years ago, I attended Sterling College in Vermont and took a class from a well-known French dairy farmer and cheese maker, Ivan Larcher. I continued to perfect my cheese as we worked on putting together our little "cheese plant."
In our cheese plant we have a 50-gallon cheese vat that we purchased used, but it was originally imported from Holland. Our "cheese plant" is a 25' x 25' room with a loft. Our aging space is built into our cheese plant. Our cheese plant is only about 6' from our milking barn (but completely enclosed as a separate space), the proximity has allowed us to pipe our milk directly from our milking cows into our cheese vat. We literally have fresh milk on tap! It is a closed system that does not allow for contamination at any point moving from the cow to the vat. We start making our cheese just moments after the milk has come out of the cow. We do not pasteurize our milk. Because I had a French instructor I believe "terroir" is important and want to celebrate our cows as well as our farm and pasture. All our cheese is made with all-natural ingredients. And our smoked cheeses are cold smoked on a smoker on our farm. My husband and I are the only people that make the cheese. We make cheese about 5 days a week. The milk we do not use gets shipped to Glanbia. Our cheese plant is inspected quarterly by the state.
We are just getting started with our cheese, we began our business in October of 2020. As of now we have several varieties of Cheddar, Gouda, Feta, Brie, Jack, Manchego, Colby as well as some others. All our cheese is prepackaged in our cheese plant. The cheese is all sold by weight.
We do not have a store front, but we do sell in a few local small stores as well as online. We do, on occasion, give farm and cheese tours and sell from our farm. We sell at different farmers markets in our area. And look forward to finding more permanent markets for our product.