Our small-batch facility is located at Hillcrest Orchard & Dairy in Branchville, NJ. We care for our own Jersey cows which allows us to oversee the quality of the animals and milk. The term "Farmstead" can describe our cheese since we produce our own milk. Jersey cows are known for having high in protein and butterfat. Also has a characteristic yellowish tint that changes throughout the year.  In the spring, the cows are out in the pastures most of their time eating grass. This gives our milk a golden tint which in turn produces a more yellow colored cheese. In late fall, there is very limited pasture. Our cows are fed silage, hay, and corn which is all produced on our farm. During this time, the milk is more white in color. 

Our underground cave was built with great care as this is the place where our aged cheese rest from 2 weeks for up to a year.  There are three factors which are crucial in the aging process temperature, humidity and airflow.  Creating the right balance is essential to the producing amazing cheeses.  We also use kiln-dried Ash wood planks for the cheese to rest on which contributes to the aging process by allowing the cheese to breathe and develop a consistent rind.