At present there are a total of 40 milking cows 1/3 of them being Jersey and the other 2/3 are Holstein. We do not use rbgh hormones and do use vegetarian rennet in all our cheeses. The cows are pastured from May through November. We adhere to traditional methods of cheese making from stirring and cutting the curd by hand then carefully, one at a time fill the molds.
Three families make the production of this cheese possible. Barry and Wendy Rowland -the owner and stewards of the farm, Nick and Amy Stone who lovingly care for and milk the herd, Charlie and Jane Parant – owners of West River Creamery. The Parant family has always been involved in agriculture and believes that working together with the Rowland’s and Stones that we can continue to keep another Vermont dairy farm sustainable.