Dave Smith began making cheese from his dairy farm in 1986, modeling his company after the Dutch farmstead co-op model brought to the Unites States by the University of Minnesota. He studied cheesemaking at the University of Guelph in Canada, and today produces cheddars, and Goudas and Havartis that rival those made in Europe.
Aided by his wife Carol, daughter Jennifer, and an excellent staff, Dave loves showcasing his milk from his herd of 225 Holsteins. His favorite part of making cheese is “turning the morning milk into tasty cheese curds,” and it shows. Dave has always been a dairyman, and excels not only at making excellent cheeses, but in running a very efficient farm operation. All of the farm’s manure is composted, and the whey is recycled for the cows to drink. Using solar power and other “green” initiatives, Dave has also significantly reduced his farm’s carbon footprint.
Dave is well known by other cheesemakers in Massachusetts because he helped many of them get started. He’s one of the original farmstead cheese producers in the state, using only milk from his herd, and only making raw milk for his cheeses.
Smith’s Country Cheeses, all from raw milk, are:
- Gouda, aged 6 to 24 months: Plain, Smoked, Caraway, Cumin, Sundried Tomato and Basil, Chipotle, Salsa
- Cheddar, aged 3 to 24 months: Medium, Sharp, Extra Sharp, Sage, Smoked
- Havarti: Creamy, Smoked, Dill, Vegetable
- Gouda Spreads: Creamy, Fiesta, Wine, Bacon, Garlic, Herbs, Onion & Chives, Sundried Tomato & Basil, Horseradish
Awards: International (5 times) and Big E (8 times).
The farmstore is open Winter (Jan. 1 – May 1): Thursday – Sunday from 10:00AM – 5:00PM
Summer and Fall: Monday – Sunday from 10:00AM – 5:00PM