Fresh, rich sheep milk from a small farm in Rewey, WI supplies all the milk for Landmark’s hand-crafted sheep milk cheeses. Pasture-grazed cow milk is carefully sourced from small family farms who excel at rotational grazing, like Bert Paris in Belleville, Jordandal in Argyle and Uplands Cheese Company in Dodgeville.
Landmark Creamery is run by two Anna’s–Anna Landmark and Anna Thomas Bates. Over homemade Old-Fashioneds, they plotted a partnership dreaming of creamy sheep milk and buttery pasture-grazed cow milk, carefully handcrafted into beautiful, delicious cheese.
Relationships form the foundation of Landmark’s business —with farmers, existing plants and aging facilities. Currently we make cheese at a small plant in Darlington, WI and age our cheeses at Bear Valley Affinage in Bear Valley, WI.
In 2007 Andy came to work at Uplands as a cheesemaker. He had studied cheesemaking at the University of Wisconsin, and dreamed on one day owning and operating his own small-scale farm and cheese business. Scott came to Uplands in 2010, and both spent years learning the methods of the founders before Andy took over the cheesemaking for Mike and Scott took over the farming side of the business from Dan.
Cheeses From This Farm