Sweetwater Valley Farm

Once upon a time every dairy farm preserved extra milk in the form of cheese.

This “farmstead cheese” provided a delicious source of calcium and protein, while

creating a distinctive trademark for each farm. Distinguishing flavor and texture

variations resulted from differences in soils and in the grains and grasses fed to

the cattle on individual farms. These flavors were further enhanced by the cheese

maker himself. Just like a master chef, he had secret recipes which were carefully

developed and guarded.

While today’s Sweetwater Valley Farm cheese is produced in a state-of-the-art facility,

owner John Harrison has preserved the fine art and craft of cheese making- proof that a

hand-tendered cheese can be produced in concert with modern dairy farm technology.

For more information please visit http://www.sweetwatervalley.com