We know what you’re thinking, French alpine style cheese in WNY? - We know, we know, but no one ever said we didn’t like a challenge.
We believe that great cheese starts with great milk- and at East Hill Creamery that means raw milk from our grass fed, pasture raised cows.
What started as a small family owned and operated dairy farm (100 acres and 18 cows) has evolved and expanded over the years (35 to be exact!) to include 700 cows and around 1000 acres, and now -Cheese!
If great cheese starts with great milk, great milk comes from happy cows. Pasture raised, grass fed cows that are allowed to roam, picking and choosing from a variety of grasses and herbs. Raw milk from a grass fed cow has a depth of flavor or “terroir” that cannot be duplicated.
East Hill Creamery has taken the ideal of traditional farmstead cheese and elevated it. By using raw milk exclusively from our own dairy farm we are able to maintain control- literally from pasture to plate. Clean, healthy, happy cows combined with a modern take on time-honored traditional cheese making methods have brought us to this endeavor.
The “terroir” of Wyoming County has led us to focus solely on two French alpine style cheeses. We began with the Underpass cheese which is a Raclette style cheese. Raclette has a smooth and creamy texture which develops a sharper bite as it ages. It melts beautifully and this is what it is best known for. We then released our Silver Lake cheese which is a Gruyere style cheese. Gruyere is part of the “Swiss family” and is somewhat similar, with a firmer texture than the Underpass and sweeter, subtler notes. (There are so many ways to use our cheeses and we have a ton of ideas, so please feel free to ask questions! We love questions!)
We are understandably proud to be a part of Wyoming County’s rich dairy history, and proud as well of the artisan cheese we are making, and we look forward to being a part of your celebrations (large or small) for many years to come.