In 2007, we discovered an enchanting 130-acre property in Woodland, Utah that had held a producing dairy farm some forty years before. All that remained on the property was an old open-air hay structure and a broken-down milk barn. Wanting to honor the land’s previous use, we decided to create an artisan cheese-making facility, using the milk from own cows.
Not wanting to tear down any existing structures, we completely renovated the milk barn; and converted the open-air hay structure into an enclosed hay barn and stable, a place where the cows could come in out of the cold during the winter.
We then built a large barn from the ground up. It’s only a few years old, but looks like it’s been around forever. The cheese-making facility is located on the bottom level, along with a tasting room and demonstration kitchen.
Our Own Brown Swiss Cows
Award-Winning Cheese-Maker
“I don’t know how you did it, son, but in the time I’ve been judging this event,
I have never seen or tasted a cheese like this!"
The Team
We couldn’t make great cheese without the support of each member of our hardworking team:
Brent, Ranch Manager
Victor, Ranch Hand
Ricky, Ranch Hand and Assistant Cheese-Maker
Enrique, Assistant Cheese-Maker
Ashley, Book Keeper, Soap Maker, Gift Basket Maker
- Use of local restaurant leftovers to feed our pigs - food that would be wasted otherwise
- Feed whey (byproduct of cheese production) to our pigs
- Use of spent wheat from a local distillery to supplement the grain we feed our cows
- Grow our own alfalfa with little use of artificial fertilizer
- Use only our own cows' milk (no transportation pollutants added to the environment)
- Our cows are hormone free
- Our cows are only treated with antibiotics when they are sick
- We keep our production small as we are committed to local consumers
We’re proud of our cheese, and hope you enjoy it.
From Our Farm to Your Table, Enjoy!
ALAN & DEBBIE GOLD
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