Kenny's Farmhouse Cheese

Our land was a dairy farm for several years before we began making cheese, so you could say that even before the origins of Kenny’s Farmhouse Cheese, our focus has been on milk. This started with Kenny Senior, who from what many in the area will tell you, sought to set a new standard for dairy farming in the region. With great speed, the size of the herd was doubled, as was each animal’s milk production due to greater care, superior cow comfort, and better nutrition.

Today our herd is made up of a crossbreed of several different types of cow. Some of these are American Holstein, European Holstein (smaller), Australian Red, Brown Swiss, and Jersey. It is a closed herd and has been for several years. That means we have total control over the breeding process and raise our own calves from birth. The milk is specific and consistent. We seek to breed and raise cows that are efficient in converting their feed into milk, are active, and live long. Generally speaking our cows live twice as long as the average for their breeds. We are constantly watching several metrics to learn what kind of quality of life our animals have.

Kenny oversees the dairy operation and maintains the creamery and the aging caves. There is careful monitoring between the dairy and creamery about what qualities are needed in the milk to create the cheeses we are looking for. The operations are balanced with a sustainable approach that allows us to run a successful dairy farm and cheese operation side-by-side.