Our fifth generation Tillamook County dairy farm dates back to 1876, when Amy’s great-grandparents homesteaded in Cloverdale, OR. People often ask us why we started making cheese when our focus has always been our cows, and the answer is simple…we LOVE cheese! The magic of it…to start with milk, from our grass-fed cows, that our family tenderly cares for, and end up with a delectable cheese is fascinating. We’re happy to be part of the hand-crafted, farmstead, artisan cheese movement sweeping the nation.

Did we mention, we love cheese? On our travels we’ve always sought-out farmstead cheeses, and with both of our family’s background in making cheese, butter, cottage cheese and ice cream, the idea of building our own handcrafted, farmstead creamery came quite naturally. Thanks to the help of our cheesemakers, we’ve explored many different variety of cheeses and currently have several interesting flavors to offer:

Our land is nestled into the beautiful, mild climate of the Nestucca Valley, situated a few miles from the Pacific Ocean along the Central Oregon Coast, where grass grows year-round, making it ideal for our seasonal grazing herd. We actually have a saying on our farm, “An empty barn is a good barn.” We want our cows outside, on grass, as much as possible. All of our cows calve in the spring to match the seasonal grass growth Oregon is known for, in synch with nature.

Everyone plays a part on our family farm, and the only thing better than working with cows every day, is having our family by our side. Our farm wouldn’t run without everyone chipping in, with a shared goal of having the healthiest animals possible, to sustain future generations on the farm.