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Yellow Branch Farm is located in western North Carolina, near Fontana Lake in Graham County. Yellow Branch is the name of the small creek that flows down the valley and empties into Fontana Lake. We moved to the farm with the intention of producing food for our table and acquired a jersey milk cow named Rosebud. Learning to make cheese soon followed.

Now, there is a small herd of jersey cows that provide the milk to produce Yellow Branch Cheese. Licensed in l986, we are part of a growing number of artisan and farmstead cheese makers in the U.S.

 

 

Farmstead cheeses are traditionally made from the milk of the farm's own herd. The dairy is pasture-based, and the pastures are managed using sustainable, organic practices. No herbicides, pesticides or chemical fertilizers are used. Growth hormones are not used and antibiotics are used therapeutically and only as a last option. We strive to provide the cows with a stress free, healthy environment.

Yellow Branch Cheeses are made in small batches following an original recipe that we developed.

The distinctive flavor of the handcrafted cheese results from the high quality of the milk and the variety of grasses and herbs growing in the pastures.

The ingredients in the cheese are whole unpasteurized milk, lactic culture, Celtic Sea Salt ®, microbial rennet and flavorings that we grow on the farm. Similar to keeping a sour dough starter, we carry over the lactic culture from batch to batch.

 


Cheese Varieties
Yellow Branch Farmstead Cheese is a versatile table cheese that goes well with many foods. The cheese has a mild, buttery, full-bodied flavor. It is equally suitable as a dessert cheese and pairs well with fresh or dried fruit. It melts wonderfully and can be grated when chilled. The cheese has a long shelf life if kept in the refrigerator and wrapped properly.

Award winning Yellow Branch Pepper Cheese is made with jalapeno peppers organically grown in our garden and ripened to a bright red. The peppers add a spicy, piquant flavor.

Yellow Branch Basil Cheese is made with fresh basil organically grown in the vegetable garden and adds a delicate basil flavor to the creamy cheese.

Yellow Branch Natural Rind Cheese is unwaxed and washed with organic apple cider vinegar. It is aged for a minimum of 4 months and the result is a drier, sharper version of the Farmstead Cheese.

The cheese is part of American Raw Milk Farmstead Cheese Consortium, established in 2003 by Slow Food USA.
 
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