Sustainability

Almost completely surrounded by the fresh waters of Lake Michigan and the Bay of Green Bay, the Door County peninsula is unlike any other place in the world.

The rich nutrients in the soil do more than just make the perfect environment for growing cherries—they also create lush pastures on which local dairy cows graze. This allows the cows to produce high-quality milk, a key ingredient in the award-winning cheeses we’re known for. Our milk comes only from local farms, and is non-GMO and rBST/rBGH-free.

We are blessed to be surrounded by the beauty of Door County and are mindful of its well-being during the cheesemaking process. We have the utmost respect for the land and the animals that provide the ingredients and ideal conditions for the cheese we make, and we take the utmost care to produce zero waste while cheesemaking.

Our sustainability practices include:

• The cream that separates out is transported to a local dairy to produce butter.
• The whey is sent to a whey processing plant, where it is produced into protein snacks and drinks and high-grade animal feed.
• The water that is generated during the cheesemaking process is delivered back into the environment, enriching the soil for local farmland in a safe and effective way.

We are committed to handcrafting quality gourmet cheese in America’s Dairyland. We continue to make strides in increasing efficiency and lowering our environmental impact, to ensure that we can produce exquisite cheese and give back to our community for generations to come.