For online credit card ordering of the cheeses, go to LocalHarvest.org. Or you can order directly from us (we're not set up for credit card payments) by
e-mailing us.
What's so great about raw-milk?
Raw milk cheese, in addition to having more vitamins and digestible minerals in it, has a more intense flavor than cheese made from pasteurized milk. In fact, to make cheese from pasteurized milk, a cheese maker must add calcium!
For more information, please check out this web site. For info about fresh milk, go Here.
Before 1950, Americans could buy fresh, raw, whole milk and its products. Today, people who only drink pasteurized milk have more health problems than people who drink raw milk: from asthma to allergies to lactose sensitivity and intolerance. In fact, most people who are lactose sensitive (or sometimes even those with an intolerance) can have raw milk and/or its products with lessened or even no adverse effects!
For more information, click here. |
Where is the cheese made?
We make and age the cheese right on the farm. We use only our own cows' certified organic fresh (raw) milk which is free of hormones, steroids, and antibiotics, to make flavor-intense live cheeses. Our organic cheese varieties are:
Gouda: A traditional handmade cheese in keeping with West Michigan's (and our family's) Dutch culture.
Edam: A variety of Gouda made with skim milk: Elastic, yet firm, this flawless low fat cheese is our best melter, improving any dish.
Fait Gras (a high-cream cheddar): Created to age excessive amounts of cream, this original cheese has become our signature.
Leyden (w/cumin seeds): Originally from the Rhine Valley, now the Grand River Valley; caraway perfectly compliments this aged, Dutch cheese.
Garlic 'n Onion: The most aromatic of herbs. Don't be the only one in the room to eat this spiced Gouda or you soon will be.
Country Dill: A house favorite, the dill herb in Gouda well represents the fresh grass that dominates our cows' diet.
Lamont Cheddar: A rare, natural rind English cheese, named for the Grand River's first settlement near our farm.
Chili Cheese: Gouda with Red Chili flakes, this mild and creamy cheese has delightful spice without being too hot. |
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Customer Comments
The cheese arrived today in perfect condition. I've already sampled the Edam - excellent. I'm delighted to find a small Christian owned business that produces a quality product at a very reasonable price. In fact, I think that your cheese is somewhat under priced. - Harold Faulkner
Your farm is amazing! There is no other cheese like yours! Thank you for being such stewards of the earth. - Maggie Lancaster
Thank you! It all tastes fabulous as usual! - Daniel, Bethany, and Family.
Thank you for opening up your farm to us. You have a wonderful farm, great products and the pig roast was wonderful. Thanks again for your generosity. Wishing you much success.
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Glen & Roberta
Love the cheese! Leyden is my favorite! Thanks.
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Jody
Your cheeses are outstanding! My personal request is that you extend your line of cheeses. There are very few places producing high quality raw milk cheese coming from pastured cows and using unrefined salt.
- Antonina
I received the cheese today. Your Gouda is the best!!!!! Many Thanks,
- Nanette
The cheese is fantastic!
- The Shales Family
This is the most flavorful cheese I've ever had! It's just awesome!
- Bonnie, from Holland Farmer's market
The cheese is wonderful! We will be ordering again! Thank you!
- Daniel and Leah S.
The cheeses are delicious! Thank you so much. We look forward to more orders.
- Catherine in Florida
Dear Grassfields - Thanks for raising the turkeys. Last year they were the best I have ever tasted. Here is my down payment for this year. Look forward to seeing you.
-Gretchen
Wonderful cheese! I love it, and what's more, my wife loves it and she just moved here from Holland! Dutch girls know cheese. Looking forward to a long mail order cheese relationship. - Darrin F, WY |
Is it safe?
There are several things we do to make sure the raw-milk cheese is safe:
1) We keep our cows outside in their natural environment. This keeps them much cleaner than if they were packed together in a barn. Animals outside, like ours are, are much healthier than those cooped up in a barn.
2) When we make the cheese, both the milk (a sample from each time we make cheese) and each batch of cheese are tested to make sure there is no harmful bacteria in it.
3) When making raw-milk cheese, what makes it cheese is a certain bacteria, or culture. That one culture takes over the whole wheel of cheese, allowing no other harmful bacteria to grow in that cheese at all.
4) When we cut up a wheel of cheese, we know that it's a good wheel which the culture has taken over the whole wheel. How do we know? By the smell, the taste, and the texture. If there is more than the intended culture in the wheel of cheese, it will look, smell, or taste wrong to us, and we dispose of it. |
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