My husband and I have a grade A Jersey Cow Dairy. I have made cheese as a hobby for 8 years and last year we decided to make it a business. We have a state approved “cheese plant”, it’s a 25×25′ room with a loft. We make raw milk cheese from our own cows that are grass fed Spring-Fall. The cheese is all aged to meet USDA guidelines. We started to sell 10/30/20. We have about 15 varieties of cheese that we make right now, Gouda style, Cheddar style, Feta style, Jack style, and several others. This week we hope to start selling our Brie style cheese! I learned in cheese making about a French term and idea that translates as “taste of place”. Because we use raw milk you can taste Idaho in our cheese! More specifically Buhl Idaho where we are located. I am so excited to bring a unique, hand crafted and delicious item to our community!