Sheep Milk Cheese Takes Off
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Two sheep milk cheesemakers in Wisconsin have come a long way since meeting at an ag women’s potluck. A shared interest grew into sales of a quarter million pounds of cheese a year. While they still sell cheese locally, online sales have them shipping from Boston to San Francisco and many states in between.
“We started making cheese in the fall of 2013 and opened our shop in the fall of 2017,” says Anna Bates Thomas, Landmark Creamery. “In between, we made cheese at several different cheese plants, renting warehouse space and aging space. Now we have a shop with curing rooms in back and all our old cold storage and shipping in one place.”
The other half of Landmark Creamery is the namesake, Anna Landmark. Both women had moved to the small town of Paoli, Wis. about the same time. Although Landmark’s interest in cheesemaking started with milk from her 2 goats and a cow, the business formed around buying sheep milk from existing dairies.
As they learned the business, they learned to make outstanding cheeses, like a one-of-a-kind aged sheep gouda called Sweet Annie. Other cheeses such as Anabasque, Rebel Miel and Pecora Nocciola are made in the style of noted sheep cheeses from Spain, France and Italy. Until a year ago, they concentrated on selling halves or entire wheels of cheese to restaurants and distributors. Production grew, and so did their reputation. Everything was going smoothly until COVID-19. They closed the shop and watched wholesale customers close or cut back as well.
Online sales included shipping small orders of cheese beyond the local area and putting together gift boxes marketed to corporations to give to employees and customers. Orders went to individuals, but also to small restaurants and shops.
“We make a higher margin on the retail sales, but it requires a great deal more work,” says Bates Thomas.
She advises anyone considering starting a business like theirs to be realistic about the funds available to be invested and the time.
The Annas were fortunate having Madison, Wis., with its quarter million population, practically next door. They also had the benefit of a state with many artisan cheesemakers willing to work together.
“The cheese making community is good about sharing information, whether software advice or input sources or even a joint shipment of cheese,” says Bates Thomas. “We operate on the basis that a rising tide lifts all ships.”
Contact: FARM SHOW Followup, Landmark Creamery, 6895 Paoli Rd., Paoli, Wis. 53508 (ph 608 848-1162; atb@landmarkcreamery.com; www.landmarkcreamery.com).
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Sheep Milk Cheese Takes Off LIVESTOCK Sheep/Goats Two sheep milk cheesemakers in Wisconsin have come a long way since meeting at an ag women’s potluck A shared interest grew into sales of a quarter million pounds of cheese a year While they still sell cheese locally online sales have them shipping from Boston to San Francisco and many states in between “We started making cheese in the fall of 2013 and opened our shop in the fall of 2017 ” says Anna Bates Thomas Landmark Creamery “In between we made cheese at several different cheese plants renting warehouse space and aging space Now we have a shop with curing rooms in back and all our old cold storage and shipping in one place ” The other half of Landmark Creamery is the namesake Anna Landmark Both women had moved to the small town of Paoli Wis about the same time Although Landmark’s interest in cheesemaking started with milk from her 2 goats and a cow the business formed around buying sheep milk from existing dairies As they learned the business they learned to make outstanding cheeses like a one-of-a-kind aged sheep gouda called Sweet Annie Other cheeses such as Anabasque Rebel Miel and Pecora Nocciola are made in the style of noted sheep cheeses from Spain France and Italy Until a year ago they concentrated on selling halves or entire wheels of cheese to restaurants and distributors Production grew and so did their reputation Everything was going smoothly until COVID-19 They closed the shop and watched wholesale customers close or cut back as well Online sales included shipping small orders of cheese beyond the local area and putting together gift boxes marketed to corporations to give to employees and customers Orders went to individuals but also to small restaurants and shops “We make a higher margin on the retail sales but it requires a great deal more work ” says Bates Thomas She advises anyone considering starting a business like theirs to be realistic about the funds available to be invested and the time The Annas were fortunate having Madison Wis with its quarter million population practically next door They also had the benefit of a state with many artisan cheesemakers willing to work together “The cheese making community is good about sharing information whether software advice or input sources or even a joint shipment of cheese ” says Bates Thomas “We operate on the basis that a rising tide lifts all ships ” Contact: FARM SHOW Followup Landmark Creamery 6895 Paoli Rd Paoli Wis 53508 ph 608 848-1162; atb@landmarkcreamery com; www landmarkcreamery com
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