We don’t have much in the way of brochures. Because of numerous
requests for information
about our operation, we put together this historical sketch.
We’re a working subsistence farm on 140 acres in the Okanogan
Highlands of eastern Washington
state. We got our start on a “Small and Appropriate Technology Grant”
during the Carter Ad-
ministration.
We first started by driving our cheeses to the Seattle/Tacoma area
and selling to hotels, restaurants and stores until we sold out.
Meanwhile our kids took care of the farm until we got back. The last
few years we have stayed home and shipped via FedEx to stores and
restaurants as far away as New York , SanFrancisco , and Houston. Our
operation could best be described as custom cheesemaking. Sally makes
cheeses that customers request instead of just making one or two kinds
of cheese and then trying to sell them before they get too ripe. We
rarely have any cheeses that are not sold and this is also why we don’t
have a catalog.
At an elevation of 4200 feet above sea level, we raise dryland
alfalfa and oats, milk a few dozen
sheep and goats, plus some dairy cows(a Brown Swiss and two Guernseys).
Recently, Sally has discovered that the guernsey milk makes a
decent cheese when wrapped
in chestnut leaves before being aged.
State licensed, we are inspected by both the Washington State
Department of Agriculture, and the
federal Food and Drug Administration(FDA). For obvious reasons, we are
careful to meet the
requirements of the “60 day aging rule” for cheeses made from raw milk.
If you have additional questions, call or write and we will be
happy to answer.
Sally and Roger Jackson
