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.
Pete Schropp and Jennifer Hines founded Rockhill Creamery on their historic farm in 2005.
Sara Hunt began as an apprentice in 2012 and joined the team as co-owner/operator in 2018.
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.