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About Us |
Edelweiss Graziers Cooperative The story of Edelweiss Graziers Co-op began in southern Wisconsin in the spring of 1993. It was then that our two families changed the way that we were farming. Instead of continuing to keep our cows inside year-round, we decided to take advantage of the rich soils in our region and allow our dairy herds to graze a more natural diet out on the pastures. It took some time for us to get used to this new style of farming, called Management-Intensive Grazing, but before long we began to notice the results. Our cows had fewer health problems, the pastures improved, soil erosion decreased, we conserved fuel and we had a lot of fun at the same time. We also began to notice changes in our milk, and went to Master Cheese Makers Bruce Workman and Jeff Wideman with questions. Would grass-fed milk make a healthier, more flavorful cheese? Bruce made an experimental batch and we were all impressed by the unique taste and feel of the cheese. We were actually tasting the lush grasses of southern Wisconsin. It was then that we knew we had something special. On June 30, 2006, our two families, along with Jeff and Bruce, proudly formed the Edelweiss Graziers Co-op. The passion that we farmers share for grazing is met by the cheese makers’ enthusiasm for our grass-fed milk, and the result is cheese that showcases some of southern Wisconsin’s finest flavors and cheesemaking talents. We hope that when you taste our grass-based cheese you will be filled with images of our “truly happy cows” grazing on a sunny hillside in knee deep grass. Cows on grass…a taste for the mind.Thanks for checking out our web site. |
