Located in southern Idaho, less than 100 miles north of the Nevada border, is the Ballard family’s small Jersey cow dairy. Steve and Stacie Ballard started selling milk just shy of a decade ago and then they saw an opening to add value to their award-winning, luscious Jersey milk by transforming it into cheese. In 2003, the Ballards sought advice from consultants and attended cheesemaking seminars to learn all that they could about producing artisan cheese. Once the cheesemaking facility was complete in 2004, the family produced their first batch of cheddar. Since that initial batch, the Ballards have expanded to produce curds, a Gouda style cheese, feta, baby swiss, and cheese modeled after Halloumi that can be grilled.
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