About Veldhuizen Family Farm

Our skilled cheese makers are involved, hands-on with each batch of cheese. Our cheese has no artificial ingredients, flavors, additives, or preservatives. Our artisan cheese is made with expertise and heart. The milk used for cheese making is never heated above 100 degrees. This low temperature preserves all the natural enzymes and beneficial bacteria. The milk is never homogenized, pasteurized, or separated. On cheese making mornings the milk isn't even chilled- it is piped right into the vat and made into cheese! We make over 60 wheels of cheese every week. Our personal touch goes into each one. The cheeses are expertly aged in a cave we built into the side of a hill. It is aged anywhere between two months and up to two years, and some beyond. Cheese loves high humidity and moderate temperatures. Each wheel is coated and labeled; or washed by hand with a brine until a natural rind is formed. Only milk from our own herd of cows and flock of sheep that graze on our pastures is transformed into cheese at our on-farm creamery. Milking and caring for the animals is certainly more work than if we simply purchased milk for making cheese, but we have the satisfaction of knowing our cheese is made with the finest quality milk - which makes it all worthwhile. Whether you’re local or just visiting, we love having visitors. Sign up for one of our cheese making tours or farm tours and get the opportunity to learn the ins and outs of making cheese. Click the button below to see available dates and to purchase tickets. Join the Veldhuizen Cheese Club! Club member boxes are released 4 times a year (FEB, MAY, OCT, DEC) with select cow and sheep cheeses, hand-selected by our cheesemakers. Club boxes will include 5 cheeses, 2 pounds total, some that are exclusive to our club members only! You will also receive one or two accompaniments,(such as a spread or chocolate), that will pair perfectly with the cheese.

Our Story

In January of 2000, we, along with our seven children, embarked on our cheese making journey. With hard work and persistence, our dream of becoming farmstead cheese makers became a reality. Raising twenty baby calves to milking age, we started with one variety of cheese and have continued to grow - currently offering over 20 varieties of artisan raw milk cheeses. Four generations of our family are involved in our daily operation. We have built a business we are passionate about- on the land, producing a healthy, delicious food to you. Everything starts with the soil. We plant crops for the cows to graze on all year round. Healthy soil makes great feed for healthy cows which produce high quality milk. We use no chemicals or insecticides, but rather incorporate farming practices which conserve water and the natural microbes in the soil. Traditional raw milk cheese changes with the seasons, as the cows' and ewes' pastures change. Each change can bring subtle changes to the milk which is reflected in the cheese. Raw milk cheese has a complexity of flavor that affects aromas, textures, and creates a delightful dance on your palate. We have a colorful herd of mostly Jersey and Guernsey cows, with a few other breeds mixed in. Our priority is to have a high quality of milk, rather than a high quantity of milk - thus we choose breeds that provide the best components for cheese making. The sheep flock was started in 2015 by our daughter, Rachael. She began with Awassi sheep, and soon added Lacaune and East Friesian ewes. We now make three types of sheep cheese with pure sheep milk, and two varieties of blended milk (cow and sheep) cheese.

Compiled from public sources

Meet Veldhuizen Family

Farm Owner · Since 2000