Big things are happening at Crave Brothers Farmstead Cheese in
The family-run dairy farm and farmstead cheesemaking enterprise recently doubled the size of its cheesemaking facility. The original plant, built in 2001, was approximately 10,000 square feet, while the new setup has about 20,000 square feet.
Specialized cheesemaking equipment also is being put in place, and new employees will be added to the current staff of four cheesemakers and 35 employees. By this spring, the Craves anticipate having one more cheesemaker and 10 more employees in other areas of the plant.
The changes are necessary, said George Crave, to meet growing demand for their existing cheese varieties and so that they can make more cheese varieties that have great potential in the retail and foodservice markets.
George Crave is one of four brothers who are involved, with their families, in the dairy farm and cheese plant.
The family has already added a rope-type cheese to their existing product line, and they plan to add a unique pizza cheese and an authentic Italian-style ricotta as a way to better utilize the whey that is generated in their other cheesemaking procedures.
Crave Brothers Farmstead Cheese