{"id":4269,"date":"2025-02-27T03:02:16","date_gmt":"2025-02-27T03:02:16","guid":{"rendered":"https:\/\/www.sutyo.com\/4-great-kansas-cheesemakers\/"},"modified":"2025-02-27T03:02:16","modified_gmt":"2025-02-27T03:02:16","slug":"4-great-kansas-cheesemakers","status":"publish","type":"post","link":"http:\/\/www.sutyo.com\/tr\/4-great-kansas-cheesemakers\/","title":{"rendered":"4 Great Kansas Cheesemakers"},"content":{"rendered":"
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Even in states where milk production is strong, maintaining a thriving cheesemaking business is challenging. In recent years, the Kansas Livestock Association<\/a> noted that the state ranked 17th for U.S. milk production, with 193 licensed dairy herds. Only a few are small farmstead cheese operations. Unfortunately, several goat\u2019s milk cheesemakers recently closed their doors, while another cheesemaker closed after a co-founder passed away.<\/p>\n

Nevertheless, small dairy operations across the state have developed stellar reputations for cheese quality \u2013 from flavored curds to Cheddar varieties. So have cheesemakers without farms, who always use local Kansas milk. Here are several great Kansas cheese destinations.<\/p>\n

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Alma Creamery<\/a><\/h2>\n
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Cheesemakers at Alma Creamery photo courtesy of Alma Creamery<\/p>\n<\/figcaption><\/figure>\n

Operating since 1946 near Alma\u2019s railroad tracks, about 40 miles from Topeka, Alma Creamery is renowned for its squeaky cheese curds, crafting more than 21 million, annually. Flavors include Yellow, White, Pepper, Dill, Mediterranean, Garlic or Buffalo Wing. But you\u2019ll also find Colby cheese, plus \u2018Co-Jack\u2019 and several cheddar varieties here. Savory beer cheese and sweet-tart cranberry cheese spread are \u201cNibblin\u2019 Good,\u201d too. And community pride shines through, via some Kansas-shaped cheeses.<\/p>\n

Now in its third generation, the Hansen family of the Alma Creamery believes cows raised amid the tallgrass prairie that stretches across Kansas\u2019 iconic Flint Hills are especially healthy. The company also remains fully committed to crafting fresh cheese by hand and showcasing high-quality milk sourced from local dairy farmers. The cheese is available directly at their farm store, at local retailers and online<\/a>.<\/p>\n

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Grazing Plains Farm<\/a><\/h2>\n
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Grazing Plains Farm cheese and cows photo credit Grazing Plains Farm<\/p>\n<\/figcaption><\/figure>\n

Near Wichita, fifth-generation Grazing Plains Farm, Inc. operates in Whitewater. With an eye towards environmental stewardship and economic sustainability, owner Jason Schmidt brings diverse education and a Mennonite heritage to the farm.<\/p>\n

He previously helped rural South Africans become more self-sustainable, collaborated with community gardens and organic vegetable co-ops in Colorado, and completed a master\u2019s degree in plant and environmental sciences. Cheesemaker, Miriam Goertzen-Regier, is also well-acquainted with practices that improve the health and resilience of both Grazing Plains Farm, Inc. and her own family\u2019s farm.<\/p>\n

The broad cheese inventory includes Havarti and Elbing Cheese (reminiscent of Havarti). There\u2019s cow\u2019s milk feta, plus Cheddar and fresh Cheddar curds. Fromage blanc is mild flavored and spreadable. The dairy making staff also crafts Tilsit cheese \u2013 a popular wash rind variety that\u00a0reflects Mennonite Origin. Cheeses are available for purchase online.<\/a><\/p>\n

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Skyview Farm and Creamery<\/a><\/h2>\n
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Sheri Noffke and grandson making cheese photo credit Skyview Cheese<\/p>\n<\/figcaption><\/figure>\n

Skyview Farm and Creamery operates about an hour from Kansas City, in Pleasanton. The Noffkes\u2019 original family-focused farm gradually evolved into this Grade A micro-dairy and farmstead creamery.<\/p>\n

Today, fermented milk, aged cheese, and fresh cheese incorporate milk from their pastured Jersey cows. Aging may occur in the cheese cave, and some cheeses receive a waxy coating. Extra drying may also create a natural rind.<\/p>\n

With rich nuttiness from heat-loving cultures, the farm produces firm Montasio cheese from an Italian recipe. Applewood infuses smoked Gouda, while Skyview Prairie cheese presents rich, full flavor.<\/p>\n

Named after the Welsh Caerphilly Castle, Caerphilly Cheddar\u2019s tangy flavor and flaky, buttery texture recalls lunch cheese favored by Welsh miners. Other varieties include Gouda, Mine Creek Cheddar, Classic Jack, and Havarti-style cheeses. The cheeses are available from the farm store and local retailers.<\/p>\n

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Jason Wiebe Dairy<\/a><\/h2>\n
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Raw milk Cheddar from Jason Wiebe Dairy photo credit Sheri Wiebe<\/p>\n<\/figcaption><\/figure>\n

On a farm started by his grandfather, along the Santa Fe Trail, and about an hour from Wichita, Jason Wiebe and his wife Sheri took over Jason Wiebe Dairy and began producing award-winning cheese in 1997. With help from their children \u2013 Benjamin, Matthew, Shannon, and Julie \u2013 the family raises 120 cows and produces more than 17 raw and pasteurized cheese varieties. They also ship cheese across the nation.<\/p>\n

The dairy produces raw-milk Cottonwood River Reserve, Mild or Medium Raw Milk Cheddar, and Raw Milk Cheddar – Jalapeno, plus Eleanor\u2019s Farmhouse Cheddar. <\/p>\n

Farmhouse Cheddar varieties include a plethora of tastes from Bacon, Cajun seasonings, Chipotle, Dill Weed, Garden Vegetable, Garlic & Herb, Jalapeno-Habanero, plus medium or sharp Farmhouse Cheddar. Cheddar Cheese Curds, Colby Farmhouse Cheese, and Sharp White Cheddar round out the many available flavors. Cheese is available for purchase online.<\/a><\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

Even in states where milk production is strong, maintaining a thriving cheesemaking business is challenging. In recent years, the Kansas Livestock Association noted that the state ranked 17th for U.S. milk production, with 193 licensed dairy herds. Only a few are small farmstead cheese operations. Unfortunately, several goat\u2019s milk cheesemakers recently closed their doors, while … Okumaya devam et “4 Great Kansas Cheesemakers”<\/span><\/a><\/p>","protected":false},"author":1271,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[395],"tags":[],"class_list":["post-4269","post","type-post","status-publish","format-standard","hentry","category-milk-and-diary"],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/4269","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1271"}],"replies":[{"embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=4269"}],"version-history":[{"count":0,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/4269\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=4269"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=4269"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=4269"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}