Our 6-Month Cheddar brought home a blue ribbon at the American Cheese Society's annual Judging and Competition. Read more.
Nearly 100 educators, school nutrition staff, administrators, farmers, and regional Farm to School organizations gathered for the Farm to School Institute. Read more.
When our cows transition each spring from their indoor winter diet of hay and baleage to a summer outdoor diet of pasture grasses, we have to adjust our cheesemaking accordingly.