Our farmstead cheeses are all made with whole, raw milk in batches of about 100 gallons. Heat, cultures, and rennet turn the milk to curds and whey. The curds are then pressed to form wheels, which are brined in salt before moving to our aging cave where they spend 60 days or more.
The Historic Farm
The oldest buildings on the farm where Rockhill Creamery is now located were constructed around the turn of the 20th century. The iconic granary and other buildings were preserved and rehabilitated while laying the groundwork for the artisan cheese operation that now enables this to remain a working farm.
Parker Measom is a Northern Utah native and purchased Rockhill Creamery in August of 2021. Parker is passionate about the artisan craft of cheesemaking, and is excited to be part of Cache Valley's dairy industry.
After many years of milking our own cows, Rockhill Creamery ceased to operate as a dairy in 2019 and began sourcing milk from nearby Cache Meadow Creamery. This small, grazing-based dairy provides us with the highest quality raw milk for making cheese. Visit them to see the dairy and purchase your own raw milk and other dairy products.