Being a farmstead operation means plenty of work to do every day. A typical morning on the Veldhuizen Family Farm begins around 5:30am with milking. Much of the day is then spent hand-crafting cheese in the cheese room, and in “The Cave” where cheese is aged for up to 3 years. The cheese is turned, coated, and washed throughout the aging process to bring out the complexity of flavors. We manage our farm store and take time to visit with our customers and neighbors as they stop by to make their purchases. The fields and cows require daily attention, fresh eggs need to be collected, and there’s often equipment to repair. Finally, there’s the evening milking before the day is through.
Doing things naturally – for our family, our animals, and our land – is very important to us. We believe in building soil health through the use of natural amendments, and so we carefully manage our 180 acres without the use of chemicals or pesticides. As we improve our soil, better crops are produced for grazing.
Our goal is sustainability, and so we grow as much of our own feed as possible. We plant a variety of crops which provides our cows a great “salad bar”, suited to their needs, depending on the season.
We have a colorful herd of milk cows, predominately Jerseys, a breed known for their rich and creamy milk. We raise our cows from baby calves, closely monitoring their growth and care. We keep our herd free of antibiotics and artificial hormones. Healthy, contented cows produce the best milk, which in turn makes the best cheese.