Meadow Creek Dairy Cheese Seasonality

How Meadow Creek Dairy Crafts Seasonal Cheese

At Meadow Creek Dairy, located in Galax, Virginia, cheesemaking is more than a craft. It’s a reflection of the land, the animals, and the seasons. For over 35 years, this family-run farm has worked in harmony with nature to produce award-winning, grass-fed cheeses that highlight the unique qualities of each season.

Since 1992, Meadow Creek has operated as a seasonal dairy, which means they only milk their cows when the animals are on pasture. Everything has a season, from the grass that feeds the herd to the milk that becomes cheese. By aligning the cows’ calving schedule with the springtime growth of fresh grass, the farm ensures that the milk they use is as clean, healthy, and flavorful as possible.

Following Nature’s Lead

In the spring, the cows all calve within a short 60-day window. This is when milk production is highest and the cows need the most nutrition. It’s also when the pastures are bursting with new growth, creating the perfect conditions for the freshest milk. This early-season milk is ideal for making Grayson, Meadow Creek’s most seasonal cheese, known for its bold flavor and signature washed rind.

As summer sets in, the farm shifts to intensive pasture management. The fields are divided into paddocks, which are further broken into smaller sections. The cows receive fresh grass every 12 hours, which helps preserve pasture health and ensures consistent nutrition. Summer is also the time to harvest excess grass for hay, which is stored to feed the cows during the colder months.

In the fall, grass growth slows and milk production tapers off. The cows, now pregnant, naturally shift their energy toward growing calves. By November, the farm completes one final pass through the fields before the grass goes dormant.

Winter is a time of rest. The cows stop producing milk and are moved onto stored feed. This “dry” period lasts about three months and gives both the animals and the cheesemakers a well-deserved break.

Seasonal Milk, Distinctive Cheeses

In the creamery, the cheesemaking process is consistent, but the milk changes with the seasons. These shifts in milk quality affect the flavor, texture, and aging potential of each cheese. Grayson is made only in spring, when the milk is plentiful and fresh. It doesn’t age well in summer conditions, so it’s truly a seasonal treat.

Appalachian, a soft-ripened cheese, is made in fall and summer but tastes different depending on when it was crafted. The fall version comes from dense, low-volume milk and has a firmer texture, while the summer version is made from milk that is more balanced and abundant. Mountaineer, a hard Alpine-style cheese, is only made through mid-August. After that, fall milk becomes too dense for this particular style.

The same cheese can look identical on the outside, but inside, the difference in flavor and texture is dramatic. Every wheel reflects the specific season it was made and the conditions on the farm at that time.

When you enjoy a wedge of Meadow Creek cheese, you’re tasting more than just milk. You’re experiencing the seasonal rhythm of a small mountain farm and the care that goes into every step, from pasture to plate.