Our 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.
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. Ther
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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