Velhuizen Texas Farmstead Cheese

In January of 2000, the Veldhuizen family, along with their seven children, embarked on a cheese making journey. With hard work and persistence, their dream of becoming farmstead cheese makers became a reality. Raising twenty baby calves to milking age, they started with one variety of cheese and have continued to grow - currently offering over 20 varieties of artisan raw milk cheeses. Four generations of the Veldhuizen family are involved in the daily operation. They have built a business they are passionate about - on the land, producing a healthy, delicious food to you.

Everything starts with the soil. They plant crops for the cows to graze on year round. Healthy soil makes great feed for healthy cows which produce high quality milk. They use no chemicals or insecticides, but rather incorporate farming practices which conserve water and the natural microbes in the soil.

Traditional raw milk cheese changes with the seasons, as the cows’ and ewes’ pastures change. Each change can bring subtle changes to the milk which is reflected in the cheese. Raw milk cheese has a complexity of flavor that affects aromas, textures, and creates a delightful dance on your palate.

Only milk from their own herd of cows and flock of sheep that graze on their pastures is transformed into cheese at their on-farm creamery. Milking and caring for the animals is certainly more work than if they simply purchased milk for making cheese, but there is satisfaction in knowing their cheese is made with the finest quality milk - which makes it all worthwhile.

They have a colorful herd of mostly Jersey and Guernsey cows, with a few other breeds mixed in. Their priority is to have a high quality of milk, rather than a high quantity of milk - therefore they choose breeds that provide the best components for cheese making. The flock of sheep was started in 2015 by their daughter, Rachael. She began with Awassi sheep, and soon added Lacaune and East Friesian ewes. They now make three types of cheese with pure sheep milk, and two varieties of blended milk (cow and sheep) cheese.

The milk used for cheese making is never heated above 100 degrees. This low temperature preserves all the natural enzymes and beneficial bacteria. The milk is never homogenized, pasteurized, or separated. On cheese making mornings the milk isn’t even chilled- it is piped right into the vat and made into cheese!

The Veldhuizen family makes over 60 wheels of cheese every week. Their personal touch goes into each one. The cheeses are expertly aged in a cave they built into the side of a hill. It is aged anywhere between two months and up to two years, and some beyond. Cheese loves high humidity and moderate temperatures. Each wheel is coated and labeled; or washed by hand with a brine until a natural rind is formed.

Their skilled cheese makers are involved, hands-on with each batch of cheese. Their cheese has no artificial ingredients, flavors, additives, or preservatives. Their artisan cheese is made with expertise and heart.

For more information about Veldhuizen cheese visit veldhuizencheese.com where you can join their cheese club, schedule a visit, or place your own order for their artisan cheeses.