Yellow Branch Farm is located in far western North Carolina in the Smoky Mountains. Bruce DeGroot, Karen Mickler and family joined together in 1980 to purchase the 50-acre abandoned mountain farm. A fine Jersey cow named Rosebud was acquired to provide milk to the couple, who are passionate about growing as much of their food as possible. Karen began making cheese in 1981 and as the number of cows increased, they turned their attention to becoming a licensed cheesemaking facility in 1986. The farm is a pasture-based dairy, with pastures and hay fields managed organically.
The handcrafted cheeses are made from whole raw milk in small batches, using an original recipe that evolved from experience and course work at the University of Wisconsin and University of Guelph, Ontario. Bruce is now the principal cheese maker.
Products
Yellow Branch Farmstead: A creamy rich aged cheese with a full bodied, mild flavor.
Yellow Branch Pepper: Jalapeno peppers grown organically on the farm add a spicy addition to the farmstead cheese. The peppers are allowed to ripen to red, enhancing the cheese's flavor and appearance. The pepper cheese is an award winner in the American Cheese Society's annual competition.
Yellow Branch Basil: Organically grown fresh basil is added to the farmstead cheese. The basil is grown on the farm and adds a delicate flavor to the creamy cheese.
Yellow Branch Natural Rind: A sharper, drier version of the Farmstead cheese. The wheels are unwaxed and aged for a minimum of four months.
Product Outlets
Yellow Branch Cheeses are available at the farm, by mail order and at select stores, restaurants and inns.
Mail Order ?
Yes - by phone, email or through our web site.
Contact Information
| Cow Cheese |
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Yellow Branch Farm
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| Goat Cheese |
| Sheep Cheese |
| Gone With The Wind |
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Meriwether Dairy
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Shelton Cheeses
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