Our grassland natural aged cheese is made from unpasteurized, whole Jersey milk,
cheese culture, enzymes and salt.

It has no calcium chloride, sodium nitrate, sorbates, dyes, antibiotics,  
vegetable produce, or powdered milk.  Our cows are not supplemented
with rBST/rBGH.

We make our cheese simply in European tradition.  We stir, form and
date stamp each wheel by hand.  Our grassland cheeses are young
aged and since we do everything ourselves, quantities are limited.

We use Green Earth Methods, which means we produce a highly
nutritional food with minimal environmental impact.


We are also a member of the Ohio Farmstead - Artisan Cheese Guild.

Ohio Farmhouse Cheese:
Cheese that is produced on farm from a farmer's own cows.

Sustainable Green Earth Methods:
Living gently, producing milk for the public while impacting the
Earth's environment minimally.  Our main crop is natural flora
grasses and clover that is indigenous to our area.  Weeds,
as some folks call them, are friendly to the cows as they produce
nutrient rich herbage for them and are controlled by grazing and
occasional clipping.  Pollution and chemicals are used  minimally.  We
embrace both natural environmental gifts and the modern understanding
of how to sustain them.  Grasses are the natural food for cattle and
provide outstanding nutrients for milk products.
Our cows are also supplemented with a minimum amount of grain.  We
have found out after attempting to cut grain out completely that it just isn't
in the best interest of the cows health, as she will lose body weight and
stops producing.  This helps insure that our cows are given the minerals
and vitamins that their bodies need to stay healthy.  Healthy cows = a
healthy final product.

Ohio Natural Cheese Production License:
A state issued license that provides th necessary food production code
and inspection of product and premises along with education for public
food production and safety.

HACCP:
A modern training and food production system used to standardize
world food safety.


How our cheese is produced:
There are several steps, which are followed carefully and outlined below:

Unpasteurized Jersey milk is delivered to the cheese house within a few
minutes after milking.  It is still warm when it arrives into the cheese vat.

More tests are taken to determine how much cheese starter and rennet is
used.  

Tests are run again for udder health, antibiotics and butterfat solids.

Proper cheese culture and rennet are introduced into the milk which has
been tempered according to the kind of cheese to be made.
This & That Facts