For over 10 years, the milk produced on our farm has been made into award-winning cheeses at Sartori Cheese. Before being made into cheese our milk was sold as fluid milk, like the gallon jugs you pick up at the grocery store.
The decision to start shipping the milk to Sartori was a fairly easy one. We like that Sartori is local, only about seven miles down the road. We are supporting the local economy, and we’re making a difference in the community. Our cows make high-quality milk, and Sartori makes high-quality cheeses; it really is a win-win for everyone.
A lot of the tours we host at Majestic Crossing are through Sartori. Numerous food service companies and restaurants from across the country have been out to our farm to see the start of the process that ends in delicious cheese. Their farm visits are just as valuable for us as it is for them. We learn about what’s important to them and what questions their consumers are asking. We show them what the cows eat, how they’re milked, and explain how the cows are cared for.
A lot of times, the consumers’ questions about the final product – cheese in our case – get lost on the farm side. Having these types of tours are helpful because all of the dots are connected. The businesses selling the end product to the consumers are asked a lot of questions about the cows who make the milk that makes the cheese. Now, they are able to answer questions about cow care, and assure their customers that the farmers making the milk are meeting and exceeding all of the standards set for them.
Consumer confidence is beneficial for everyone, from the farmers to the cheese makers to the retailers. We are really fortunate to be able to help close the gap.
