A FAMILY FARM
Three generations of our family are intimately involved in the daily
practice and art of farming and cheese making. Together we are
sharing the joys and the challenges of life on a family farm in
southwest Washington. Yes, it is about family, cheese and much
more!
WE ARE SINGING THE BLUES - AND LOVING IT!
Inside our century old barn on the banks of the Chehalis River
you will find a flurry of activity from sunrise to well past sunset.
Many years of hard work has turned our historic gambrel barn into
a fully functioning milk parlor and creamery.
Our milk parlor is housed in one end of our barn and is currently
configured as a single 24 parlor. Our Creamery is housed in the
other end of our barn and includes a bloomy rind drying room and
aging room for bloomy rind, aged natural rind and aged rindless
blue cheeses.
In the future we hope to add retail, education and special event
space. Listen carefully, the sweet music of the Blues is filling the
rafters of our barn and it has never sounded so good!
ONLY THE FRESHEST MILK FROM OUR OWN FARM
Twice a day for much of the year our flock of 120 (and growing)
Lacaune-East Friesian cross ewes amble down to our barn to
help us gather some of the freshest and creamiest milk you can
imagine for use in our hand crafted sheep milk cheeses. Our
small herd of Jersey cows joins them to provide milk for our
sheep/cow milk blend cheeses.
Our sheep and cows are raised on pasture year-round without
exposure to pesticides, commercial fertilizers or growth
hormones. Our feed is free of animal byproducts and our grass
hay is locally grown and nourished by the 70+ inches of rainfall
that keeps the eastern edge of the Willapa Hills lush and green.
All of this ensures that our milk is some of the freshest you will
ever find. It goes without saying that quality milk is the essence of
quality cheese. As Farmstead producers, we are committed to
producing both!