When we started this Creamery... we raised Saanen, Lamancha, and Alpine milking goats and made cheese from their milk on our very own farm. Our herd was milked twice a day, at 7:00am and 7:00pm. The infants grazed on our 5 acre pasture and the mature females were given the proper amount of nutrients to sustain their butter fat, making an excellent pound of cheese per goat each day! This is the sto
ry of our beginning, in September of 2021, Del began experiencing Health issues. As these issues became worse, Del made the difficult decision to end the dairy. In February, he milked his herd for the last time and new chapter began for Turkeyfoot. In late April, a local dairyman, Clark Emmons, approached Del about making cheese out of his fresh, high quality, cow milk. After a little convincing, Del agreed and began production of his small batch, hand crafted cheeses. Turkeyfoot is currently making the following cheeses... gouda, Swiss, white cheddar, cheese curds, (plain, tomato pesto, and onion-dill), feta, oregano feta cubes, quark,(plain, peppercorn, honey, garlic and black garlic) We are excited to announce that we are testing some new flavors which will be available soon. thank you for supporting us as we navigate this new adventure in cow milk.
