You won't find many machines here and the ones you do discover are typically operated by hand. Food processing is something you do in your kitchen, not in our cheese room. We wrap every cheese and pack every box with our own hands. Some call it old-fashioned. We call it the new normal.
Despite appearing in nearly every food-related ad in existence, quality isn't just a buzzword. It's represents a real commitment to a better way. We meticulously document every step of our cheesemaking process. The smaller the specific, the more attention we give it.
We are a small company of dedicated individuals. We hire people who truly care about their craft and take pride in what they do. For us, there is no such thing as a 9 to 5 work day. And, that's how we prefer it. Everyone here believes wholeheartedly in our mission and will go out of their way to always exceed your expectations.read more >>
Our family-owned cows are treated like they are supposed to be treated: out on grass, free to run around and enjoy nature as intended. We don't order up back massages and spa treatments, but we do pay attention to their moods and we know when something is amiss. We treat our animals like we would treat members of our family, because to us they are.read more >>
Our cheeses taste the way they do because we care deeply about what our cows eat, make sure they have regular access to water, and provide consistent check-ups to ensure that they are in optimal condition. This type of care creates a more productive herd. Common sense farming.
Our founders, Al and Desiree Wehner, pioneered the use of rotational grazing in the U.S. This system of grazing ensures that herds are regularly, strategically and systematically moved to fresh pastures in an effort to maximize the quality and quantity of each paddock. It's a system they are constantly improving and refining. More than that, it's a way of life.read more >>
It started with a simple thought, "There has to be a better way." After more than a decade toiling in a conventional dairying system, founders Al and Desiree Wehner, realized that despite 80-hour work weeks, their efforts weren't yielding the lifestyle they desired. So, instead of continuing to bang their heads against the wall, they changed their entire approach. The result was a new way to farm in the south.read more >>
The knowledge we use in our cheese room on a daily basis has been gleaned more than a decade's worth of tinkering, experimenting, and perfecting. Every recipe has been fine-tuned to create cheeses that excite your taste buds and always keep you coming back for more.
Winston Churchill said it best "If you're going through Hell, keep going." Just like every small business we've been knocked down, but one thing we've never done is give up. Our promise to you, to ourselves, is that we'll do whatever it takes to produce the best products possible.