I sing to my cows...

I put every bit of my heart and soul into this work. Thank you for supporting sustainable local food and farms like me. 

We raise high-quality, nutrient-dense, grass-fed and finished beef in the mountains of Northern Idaho alongside the beautiful Coeur D'Alene river. The herd grazes on all natural, irrigated pastures rich with nutritious green grass and clover. 

In our creamery we produce some of the finest hand-crafted cheeses in the northwest. Our jersey milk cows and Nubian milk goats have an all natural diet and provide us with fresh whole milk rich with cream for making natural cheeses and lush natural milk soaps.

We specialize in many varieties of hand crafted artisan hard cheeses direct from our Jersey milk cows and Nubian milk goats. Aged for a minimum of 60 days these wheels of cheese sit on wooden planks in my 100 year old cellar where they mature with time. These cheeses are situated in an ideal environment to yield the finest of cheeses. When available we offer several types including Parmesan, Colby, Manchego, Romano, Jack, Cheddar, Gouda, and more.

We also offer some special varieties of goat and cows cheeses. Custom orders always welcomed!

Labneh is our most popular fresh cheese by far. Imagine the creamiest, freshest, too-thick-to-be-Greek-yogurt yogurt, pressed for 4 days with the distinct flavor of lemon! Like 10+ lemons squeezed into the finished product kind of fresh. This cheese will change your life! Perfect on crackers, veggies, salads or Lox with capers. Mmmmm...

Then there is Fromage Blanc, our many plain and marinated Fetas and Mozzarellas, and finally Marscapone. 


Our beef is:
Grass-fed and finished
High in Omegas
We use certified organic supplements
We never use antibiotics, growth implants, dewormers or the like


Questions? Just ask. We love to talk about this stuff. 


Servicing the Inland Northwest region
Spokane, Coeur D'Alene, Post Falls, Silver Valley, Kellogg, Pinehurst, Kingston, Mullan, Athol, Spirit Lake, Sandpoint, Idaho, Washington, Montana

About Heritage Animals

Heritage breeds are traditional livestock breeds that were raised by our forefathers. These are the breeds of a bygone era, before industrial agriculture became a mainstream practice. These breeds were carefully selected and bred over time to develop traits that made them well-adapted to the local environment and they thrived under farming practices and cultural conditions that are very different from those found in modern agriculture.

Traditional, historic breeds retain essential attributes for survival and self-sufficiency – fertility, foraging ability, longevity, maternal instincts, ability to mate naturally, and resistance to diseases and parasites.

Heritage animals once roamed the pastures of America’s pastoral landscape, but today these breeds are in danger of extinction. Modern agriculture has changed, causing many of these breeds to fall out of favor. Heritage breeds store a wealth of genetic resources that are important for our future and the future of our agricultural food system.

Information from Livestock Conservancy.

Why Grass-Fed?

Healthy for people. Research shows that grass-fed meat is lean, contains a high percentage of good fats – Omega 3s and CLA — and beneficial antioxidant vitamins and minerals.

Healthy for animals. Cattle, goats, sheep, and bison evolved to eat grass and not much else. Feeding them a diet rich in grains creates an acidic environment in their digestive systems, leading to disease and the need for treatment with antibiotics.

Healthy for the planet.  Pasture-based farming restores natural ecosystems and wildlife habitat, reduces reliance on petrochemicals, improves the soil with organic matter, and reduces greenhouse gasses, especially CO2.

Healthy for communities. Small family farms provide jobs and strong economies in rural communities and create sustainable businesses for succeeding generations.