Located on scenic Otter River Road in Winchendon, Massachusetts, Smith’s Country Cheese was founded by dairy farmer Dave Smith in 1986. In 2016, Smith sold the business to a young local couple, Jake and Allie Catlin, who apprenticed under Smith’s watchful eye for more than a year. The Catlins now run the farm alongside Jake’s brother Mike and his wife Leah. They produce a variety of cheeses made from raw milk, specializing in gouda and gouda spreads.

By perpetuating the family-owned and operated farm, the Catlins are carrying on Smith’s legacy. Smith began farming in 1969 with 20 bred heifers. In an effort to steel his business against the fluctuating price of milk, Smith enrolled in a cheesemaking program at the University of Minnesota. While there, he purchased his first cheesemaking equipment and delivered it back to Massachusetts in a UHaul. By 1985, Smith’s herd had expanded to 220 milking cows, and he opened the creamery and gift shop that exist today.

The farmers at Smith’s pride themselves on their dairy products and selection of locally crafted gifts, but also on their commitment to raising cattle ethically and sustainably. The farm is making a shift toward photovoltaic energy, composting of animal waste, and conservation. Guests are invited to tour the pastoral farmstead, visit the cows, and watch the cheesemaking process. Thanks to Dave Smith’s devotion to preserving his small, locally owned business, guests can often do all that with first-hand input from a friendly family farmer.

Photo courtesy of Smith’s Country Cheese

Sources: smithscountrycheese.com