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whole farmOur dairy farm is a three generation farm located among the hills just outside of Shippensburg, Pennsylvania.  The farm was established by Craig and Ruth Fulton in 1950.  Bob Fulton entered the business in 1968 upon graduating high school.  Today Bob and his wife Becky run the farm along with their son Mark Fulton.  Over the years our farm went from milking 20 Guernseys switching to milking 80 Holsteins when more production was in demand.  Today it is a mix of Holsteins, Jerseys and a few crossbreeds.  By having different breeds, it gives us the ability to provide a richer milk with a better flavor.  The dairy processing plant was installed over the course of 2006 and opened for business in February 2007. 
In June of 2009 we decided that an expansion was needed, so after doing some research we decided thatcovered bridge cheese was the way we wanted to expand the business.  Construction began under the bank barn to utilize space and the cheese plant was constructed there.  After eight months it was completed and ready for the first batch of cheese to be made.  Mark went to Vermont to study under Dr. Larry Faillace who has been teaching and making cheese for over a decade.  Therstreaching moz.e he learned how the quality of milk has a direct effect on how the cheese tastes.  During the class Mark realized that all of the research paid off.  Our milk is of the best quality so it should be perfect to make cheese.  After returning home and perfecting his hand at farmstead cheese in his kitchen, it was undoubted that the skills he learned from Dr. Faillace and our high quality milk made a great combination for producing amazing cheese. Try our cheese and you will agree that it is the most flavorful and amazing textured cheese available.


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