Vendor Spotlight Meadow Creek Dairy Farm
When Grayson originally hit the cheese market, it’s rich, funky, character caught the eye of mongers and makers across the country. The first American washed-rind cheese to be produced, it not only earned awards including a 2nd Best in Show from the American Cheese Society, it helped put the family-run farm in Southwest, Virginia on the map.
Located in the mountains of Galax, Meadow Creek Dairy was originally founded in 1988 as a dairy farm by husband-and-wife team Rick and Helen Feete. Now operated by their daughter, Kat Feete, she says the farm’s focus on craft cheese wouldn’t come until years later.
“Within a few years it became clear to us that our commitment to sustainably producing high-quality milk would never be rewarded by the commercial market, so in 1998, Helen started making cheese,” says Kat.
Fast-forward two-plus decades and Meadow Creek Dairy has established itself as one of the most recognized and respected cheesemakers not simply in the state, but the country.
“The business grew rapidly and now, 24 years on, I'm proud to say that all the milk from our 120-cow herd goes into cheese,” says Kat.
Meadow Creek specializes in cheese made from raw milk, and Kat says that beyond sharing that one similarity, that each of their selections are uniquely different.
The first cheese Meadow Creek introduced to the world was Appalachian. And although it had a longer, slower journey to cheesedom, it has easily become one of their most popular, and highly-rated.
“A tomme-style with a naturally bloomy rind, its mild yet complex flavors and general approachability have won it a lot of fans as well as its own slate of awards from the American Cheese Society, including a first place in the highly competitive Original Recipe category,” shares Kat of Appalachian.
Other Meadow Creek standouts include Mountaineer, a long-aged, natural rind cheese in the style of European Alpines. Possessing a complex blend of sweet and nutty flavors, it has a small but loyal fanbase and has won several international awards, including a Bronze from the World Cheese Awards. The newest member of the Meadow Creek cheese brigade is Galax, an ode to where the farm resides. A mild, smooth-textured cheese, it’s a hit with chefs due to its meltability.
Looking to step up those charcuterie board skills by adding a local touch? Besides making appearances on restaurant menus in Richmond and Northern Virginia, Meadow Creek’s cheeses can also be scored at Feast!; the Friendly Food Co-op in Harrisonburg; Cheese to You in Lexington; Yelping Dog Winery in Staunton; Crystal Springs Grocery in Roanoke; and Eats Natural Foods in Blacksburg.
“We've been working with Cavalier since 2014,” says Feete. “They've been a great partner for us, always working to get the cheese out there in front of new folks and in premium condition.”
Although Meadow Creek has evolved as cheesemakers following their tenured and continued stint in the industry, one thing that hasn’t changed is their model of farming, and dedication to preserving a craft, and the responsibilities that come along with it.
“One thing many people don't know is that we have a "closed herd" — we haven't bought an animal since 1989,” says Kat. “ All our cows are born and raised on the farm. We do it to protect our herd from disease and to properly develop, via selection and crossbreeding, a herd specialized to our land and to the needs of cheese. But it also means that after thirty years of raising generation after generation of moms and daughters, our girls are very special to us!”
Written by Guest Blogger Eileen Mellon
