RECIPES!

YouTube video of making Cheddar Cheese


What's so great about raw-milk?
Raw milk cheese, in addition to having more vitamins and digestible minerals in it, has unaltered enzymes leading to better intestinal health for you. All these combine to make a more intense flavor than cheese made from pasteurized milk.
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!

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Where is the cheese made?
We make and age the cheese right on the farm. We use only our own (grassfed, no-grain) cows' certified organic fresh (raw) milk which is free of GMOs, hormones, steroids, and antibiotics, to make flavor-intense live cheeses. Our organic cheese varieties are:

Chili Cheese: Gouda with Red Chili flakes, this mild and creamy cheese has delightful spice without being too hot.

Country Dill: A house favorite, the dill herb in Gouda well represents the fresh grass that dominates our cows' diet.

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.

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.

Gouda: A traditional handmade cheese in keeping with West Michigan's (and our family's) Dutch culture.

Lamont Cheddar: A rare, natural rind English cheese, named for the Grand River's first settlement near our farm.

Leyden (w/cumin seeds): Originally from the Rhine Valley, now the Grand River Valley; cumin perfectly compliments this aged, Dutch cheese.

Polkton Corners:
The centuries old name for our farmland, this original semi-soft, creamy offering is mouth-watering at room temperature.

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, exercized, and healthier than if they were packed together in a barn.
2) 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 harmful bacteria to grow in that cheese at all.
3) Our cheeses are regularly tested for any harmful bacteria by our MDA dairy inspector.
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 our pigs get to enjoy it.

CHEESE CLASS! Have you ever wanted to know how to make soft cheese? Here's your chance!