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Bellwether Farms got its start in 1986, when Cindy Callahan needed a way to keep pasture grasses under control. She purchased sheep and Bellwether Farms was born. Run today by Cindy, her son Liam (the cheesemaker) and his wife Diana, Bellwether Farms raises its own sheep, and gathers Jersey cow milk from a nearby farm, turning their rich milks into some of the world’s finest cheese and yogurt. Their herd of sheep are a Northern European breed called East Fresian, considered to be among the best milk producing sheep in the world. That being said, sheep produce far less milk than cows or goats per day – averaging less than one-half gallon. All of Bellwether’s herd is fed on grain and alfalfa, in addition to pasture year round, and no hormones are ever used to increase production.

The Jersey cow’s milk that goes into Bellwether’s cheeses has a higher fat and protein content than other cow’s milk, making it a superior choice for making cheese. Again, quality prevails over quantity – Jersey cows produce an average of 5 gallons of milk a day, which can be half of what other breeds produce. None of Bellwether’s cows are ever treated with hormones.

Bellwether Farms produces an array of fine cheeses, from table cheeses like Carmody and San Andreas, to fresh ricottas and crème fraiche. GreenLeaf is proud to feature Bellwether Farms in our line of artisan cheese from California.