Growing up on a dairy farm in Minnesota equipped Stuart with the knowledge and love for the land and cows. A dissatisfaction with the current trends in commercial dairying caused Stuart to ask what could be done with a small family-run dairy.
In January of 2000, along with their seven children, they embarked on a cheesemaking journey. Starting with small beginnings, the operation began with twenty baby calves, which they raised to milking age. They started with one variety of cheese and have continued to grow – currently offering over 15 varieties of artisan raw milk cheeses.
Today, with one child still at home, and five grandbabies (so far!), Stuart and Connie, their family, and Stuart’s parents continue to work together on the farm to produce quality, real food for your table.
After separating the curds and whey, Stuart and Connie soak the curds for Redneck Cheddar in a stout, dark beer to create a deeply flavorful cheese with a tart tang. They always use Texas beer – like one from Shiner Bock or Saint Arnold’s. Expect a medium sharpness balanced with a mild and malty sweetness.
Picture credits @ producer
