Our store front is open for your grocery needs. Hand sanitizer is available and we are sanitizing surfaces and handles on a regular basis and between customers. Curbside is also available, please call in advance 254-968-3098.
karst in moulds

Raw Milk Cheeses

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!

Stuart holding cheese wheel in cave

Cave Aged

We make over 60 wheels of cheese every week. Our personal touch goes into each one. The cheeses are expertly aged in a cave we 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.


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


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

The Finest Cheese Selection





Join our Cheese Club

  • Cheese Rookie

  • $ 45
    • – Three 1/2 pound cuts of cheese
    • – Artisan crackers and jams
    • – Delivered monthly
  • Cheese Lover

  • $ 75
    • – Five 1/2 pound cuts of cheese
    • – Artisan crackers and jams
    • – Delivered monthly
  • Cheese Connoisseur

  • $ 145
    • – Eight 1/2 pound cuts of cheese
    • – Artisan crackers and jams
    • – Delivered monthly

Texas Gold Cheddar

I've been buying artisan cheeses for over a decade, and have tasted hundreds of cheeses. I believe the Veldhuizen family is one of the premier American cheesemakers. The Texas Gold Cheddar has to be my favorite cheddar. I love it on it's own as a cheese course, or shredded on a simple salad. The combination of its buttery taste and sharp finish makes for an outstanding choice in my pimento cheese stuffed celery on a classic relish tray.

Randy Evans

Chef Haven, Houston

Redneck Cheddar

I also love the Redneck Cheddar...gets peoples' attention real fast...we make our pimiento cheese with it for the farmers market. Thanks for everything you do!

Monica Pope

Chef t’afia, Houston

Jalapeno Cheddar

I use the Veldhuizen Jalapeno Cheddar Cheese in many dishes. I love the way it flavors our stone ground grits with a bit of spice and a lot of flavor. The Jalapeno Cheddar Cheese also sets off our Signature Half Pound Premium Gold Angus Burger cooked over the oak fire.

Gerard Thompson

Executive Chef Rough Creek Lodge, Glen Rose
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