Our farm, our process, and our cheeses are a labor of love produced on a seasonal basis from November to June for the richest milk following the seasons of the grass. Processing is overseen by the owner, who also controls the quality of the pastures grazed on by the herd. After that, his son, the affineur, controls three cheese caves with varied temperatures to maintain consistent quality and taste. Check out our varieties below.
Named after our little town, this pasteurized Fontina is likened to the standard “house cheese” of early Alabama settlers. Its “pull” quality when heated makes it a pleasant grilled sandwich or pizza.
At the foot of the Appalachian Mountains, the farm has gentle curves to match this smooth pasteurized cheese. With a low melting point, it makes the best mac-n-cheese and dip.
Named after the river that borders our farm, this mild Parmesan family cheese has a creamy Italian taste and is great on any pasta dish, as a sauce or a topping.
A great substitution for Parmesan, it has all the Italian taste without the cost. It is Coosa but aged for a stronger bite.
Named after the community behind the farm which relocated when Ft. McClellan moved in, it is a raw milk sharp cheddar with a yellow color. The color is naturally provided by the Annatto bean.
This raw milk cheese gets its name from the red soil of the South. It is a substantial, solid, medium cheddar that holds its shape. It is left in its natural color (off white).
A Red Hill Cheddar base with the mild pepper inclusions to give any dish a little kick of flavor. Both red and green peppers are used to add colors to pasta.
Be careful, it bites! If Desert Storm is not hot enough and you like it hot (and I mean very hot), you are going to love this cheese. It has the Red Hill Cheddar base but is filled with habanero peppers.
Swiss in all its buttery, nutty pleasure without the holes. Holes are created by the altitude of the Alps, and the highest point we have in Alabama is Mt. Cheaha. This cheese is perfect on a Rueben.
A wonderful cheese for ANY cheese tray with its unique taste of cheese, beer and chocolate. Made with Guiness Stout, sweet fennel, and cocoa.
It is said you are what you eat. But more specifically, you are whatever what you are eating ate. The product of an animal contains whatever that animal consumed or was injected with. We live in an exciting time. Science can explain why we were healthier in the good ol' days. Often there are trade-offs in quality for quantity, and our health suffers. Consumers are now demanding to know, "Where did my food come from and how was it raised?" In the 1970s, the United States instituted a monetary incentive program, paying dairy farmers to change from pasture farming to confinement and using grain to increase milk supply.
Twenty years later, the Cancer Society studied why cancer was increasing in both cattle and Americans. They found a correlation between the lack of CLA (a fatty acid with natural health benefits) in our diets and the risk of cancer, particularly breast and colon cancer, because this acid produces proteins necessary to prohibit the presence of cancer cells. Washington State University stated that CLA might even be toxic to already present cancer cells. Dr. Peter Parodi of the Human Nutrition Program writes, "Cell culture studies showed that concentrations of CLA suppressed (cancer) cell growth in human malignant melanoma, colorectal, breast, lung, prostrate, and ovarian cancer cell lines. Growth of leukemia, mesothelioma, glioblastoma, and hepatoma cell lines has also been inhibited by CLA." Studies indicate it also reduces ADD, aggression, heart attacks, stroke and high blood pressure because it cleans the major arteries of the body where plaque builds up (the same plaque on your teeth). CLA decreases problems and increases the nutritional value of products. Purdue University provided the first evidence that CLA is able to normalize impaired glucose tolerance and improve hyperinsulinemia (diabetes). Louisiana State University reported that CLA decreases body fat accumulation and they have concluded that CLA produced a rapid, marked decrease in fat accumulation and an increase in protein at relatively low intake doses.
CLA occurs naturally in products from grass fed ruminants (cattle and goats are the most popular). Feeding grass to animals, however, is not common due to the change from grass to grain. Most agricultural animals are now confined and fed great quantities of processed grains full of by-products. This produces great quantities of cheaper, low quality milk but denies you the necessary CLA that could help your health concerns. To compound the problem, grain fed animals have health problems of their own due to the unnatural diet and living conditions. They are routinely treated with medications and injected with synthetic hormones keep product flowing. These antibiotics and "female hormones" are then present in the milk you drink. Product produced in this way is now linked with human resistance to antibiotics, requiring stronger and harsher medications to fight illness. Injected hormones have also been linked with early puberty and abnormal bone maturity in our children.