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Rufus Musser
Co-Owner, Milton Creamery
Iowa
Rufus Musser IV’s path to cheese has always been driven by people as much as milk. After growing up in Pennsylvania working farmers’ markets with his family and later milking cows in Iowa, Musser found himself craving something more creative—something that connected directly with others. Cheesemaking became that outlet.
As co-owner of Milton Creamery, Musser has helped transform a small, resourceful operation into a nationally recognized brand with beloved cheeses, like Prairie Breeze and Old-Style Cheddar. Built on a foundation of community, collaboration, and close relationships with local Amish and Mennonite dairy farmers, the creamery reflects Musser’s belief that great cheese starts long before the vat. His approach remains rooted in simplicity and perspective. As he likes to say, milk begins with grass, sunshine, and time. The rest is just knowing what to do with it.
How did your background in farming lead you to cheesemaking?
I started farming as a kid in Pennsylvania—vegetables, eggs, and direct-to-consumer sales at farmers’ markets with my family. That experience prepared us for working in cheese.
When I moved to Iowa in 1992, I started milking cows, which I did for about 13 years—but cows don’t talk, and I’m a people person. Farming alone didn’t fully feed that part of me. I knew we had resources, community, and the manpower to create something more. After years of research, we decided to turn our milk into cheese, and that’s when things really started to come together.
What’s a philosophy that has stayed with you throughout your career?
I always come back to the simple things: the sun shines on the grass, the grass grows, cows eat the grass, cows give milk, and milk makes cheese. So really, eating cheese is like eating sunshine.
Was there a moment when you realized you were onto something special?
Yes. Early on at a food show in Minneapolis, we had a 40-pound block of Prairie Breeze and another white cheddar that honestly wasn’t that impressive. A couple of cheesemongers tried the Prairie Breeze, walked away, then suddenly turned around and came back, wanting to know more. They were animated about it! That was the moment we realized we had something special.
How do you approach innovation in your work?
It’s always been a team effort—lots of brainstorming and trial and error. We’re careful, maybe even a little mother hen-ish, about how we approach things.
Starting at farmers markets gave us real-time feedback. That kind of direct connection to customers helped shape everything we do.
What role do awards play in your business?
Awards are validation that we’re moving in the right direction, and we appreciate the attention they bring. But at the end of the day, awards don’t pay the bills—consumers do. We’re honored every time someone chooses our cheese.
Who inspires you most in the cheese world?
The farmers. There’s no romance in milking cows at 4 in the morning. The dedication it takes to keep going, even when things are tough—that’s inspiring. We’re honored to work with Amish, Mennonite, and small family farms. Their commitment is what makes everything possible.
Was there a place or experience that shaped your perspective on cheese?
Switzerland stands out. I visited a creamery and stayed in a chalet, and their history and cheesemaking traditions really left an impression on me. There’s something powerful about seeing just how long those traditions have been carried on.
What do you enjoy outside of cheesemaking?
I love traveling, learning about history, and reading. Food experiences are a big part of that—I enjoy exploring different cuisines and cultures wherever I go.
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