About Beth Marcoot
In 2009, our parents came to my sister and I with the realization that they wished to retire from the dairy farm soon. They gave us the choice to either continue dairy farming or to pursue our own desires and attend college. Our original plan was to finish our Undergraduate and Master’s Degrees before pursuing careers off the farm. However, it didn’t take us long to realize we wanted to continue the family heritage in the dairy business. Luckily for us, our Dad still helps with our Jersey cows today.
In 2010, we embarked on a new adventure in the legacy of the Marcoot Jersey Farm by creating our first wheels of cheese. Sustainability is a key component for our family and farm and it guides the methods in which we take care of our herd, the way we produce our cheese, and how we designed our facility. Today, we own and operate the Macroot Jersey Creamery right here on our farm!
Our cheese is made solely from the milk of our own Registered Jersey cows. Our family has raised Jersey cows for seven generations, so we have a deep seated love for this particular breed.
Our cheeses are all aged in our underground aging cave. The cheese cave is designed after the man-made cheese caves in Switzerland to provide natural aging for our cheese while providing energy efficiency and sustainability for the creamery.