Meadow Creek Dairy is a family farm located in the mountains of southwest Virginia. At an elevation of 2,800 feet, the combination of pure water, clean air, and deep soils produce an ideal environment for growing diverse, mineral-rich pastures.
Rick and Helen Feete have been farming since 1980 and over the years have worked extremely hard, focusing their attention on constantly improving the genetics and milk quality of their herd of Jersey cows. Meadow Creek's cheese production is resolutely seasonal. Milking begins in late March, when all the calves are born, to coincide with the new growth of grass. The cows are never confined and are born and raised on pasture, where they graze a diverse mixture of perennial grasses and legumes, supplemented with some grains, salt and Norwegian kelp. In the fall, when the grass declines, milk production naturally winds down too. Christmas Eve is the last day of the milking season and the beginning of a two month rest for the cows and the family.
Made in the style of a French Tomme, Appalachian has a firm, supple texture that is a deep, straw-colored yellow. The natural rind is thin and brown-grey in color, similar to a Tomme de Savoie. The square-shaped wheels are aged for 90 days before release and flavors reflect the rich Jersey milk.
Appalachian has distinct flavors of fruit (especially lemons), cream and butter with a delicate, smooth and velvety texture.