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This farmstead cheesemaking operation is situated on a piece of land in Washington that has been farmed for over 100 years. Prior to Meg and Brad Gregory purchasing this farm, it was farmed by two generations of the family that founded it. During the first century of the farm’s existence, the land was used to grow hops and later to pasture and milk cows. When the Gregory family took over in 1993, they grew a variety of crops—corn, peas, what, fescue, barley—and they found themselves with a lot of straw and hay leftover year to year. When they realized that their sons couldn’t digest cow milk, they didn’t hesitate to purchase a few sheep to provide an alternative milk source - not to mention that the flock was a great outlet for the excess straw and hay. They enjoyed caring for the flock and began to think about building a business around the sheep. Gradually, they’ve grown their flock to support their newfangled cheesemaking dream and acquired their license in 2005. The family and farm had a major setback in 2007, when a serious flood took the lives of many of their sheep and seriously damaged their cheesemaking equipment and facility. The Gregory family has persevered with great support from neighbors, farm friends, and customers. They were able to purchase milk from a sheep dairy in eastern Oregon to keep their business going once their cheesemaking facility was functional again and slowly they’ve also been rebuilding their flock. Today the farm is thriving and Brad continues to create new varieties of award-winning cheeses.
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Flagship - 1 lb.
Best of Beecher's
World's Best Mac and Cheese