The next stop on my cheesy adventure was to Rockhill Creamery in Richmond, Utah. It had been a long time since The Cow Locale featured Rockhill Creamery, and I had never been. What a treat! This micro dairy is located on a rustic, beautiful historic farm. Owners Pete Schropp and Jennifer Hines, warmly welcomed me, as did their cows coming to the fence to say hello.
Rockhill cheese is made from milk produced by their six Brown Swiss cows: Clara, Ingrid, Chloe, Iggy, Eve, and Elsie. Jennifer and Pete, along with their apprentice, care for the cows, milk the cows twice per day, and make the cheese.
Their cheese is a raw milk cheese, which means that the milk from their cows in not pasteurized prior to cheese making and the cheese must be aged at least 60 days before it can be sold. Because it is raw, they take extra care to ensure sanitation and safety.
Their cheese is aged in an underground “cave” from months to years (depending on the variety) to provide rich, complex flavors. When ready to cut and package, instead of wrapping each piece in plastic, Jennifer uses a special paper, which allows for development of a flavorful rind and enhances the flavor.
- Dark Canyon/Snow Canyon Edam
- Wasatch Mountain Gruyere
- Farmhouse Gouda
- Zwitser Gouda
- Peppercorn Gouda
- Boo Boo Baby Swiss
- Desert Red Feta
She had me try 3-month-old cheese compared to 12-month-old cheese, and the difference was astounding. The additional aging with the natural rind produced an incredibly rich, sharp flavor. We enjoyed many types of cheeses and then said our goodbyes. Even the cows stopped eating apples from the tree to come lick me goodbye.
What started out as a kitchen hobby for Jennifer has turned into their way of life. Their delicious artisan cheese is available at the Richmond Harvest Market on Saturdays from 10-1 (June-October), the Cache Valley Gardeners Market in Logan (May to October), and the Downtown Market in Salt Lake City (August – October). Or… you can buy at the Gossner Cheese store in Logan Utah or online at their website. They also open up their historic farm for fun events and tours, and their unique spot is definitely worth a visit if you are in the area.
–Megan Ostler is a registered dietitian, lover of all food, and communications manager for the Dairy Council of Utah/Nevada.