Our Process We at Prairie Pure Cheese work with Master Cheesemakers. Our milk is transported to the cheese plants where it is stored in its own silo overnight. Early the next morning, it is processed as its own batch into our cheese, so in less than 24 hours, the milk is harvested and manufactured into cheese. We take the utmost care in producing quality milk which is reflected in the taste and quality of our cheese.
Our Cows Our cows are fed well balanced diets using primarily homegrown grains and forages. The cows have access to pasture, although they are not fed only pasture or grazed intensively. The quality of the milk is determined by the quality of the diet, and the care with which the cows are milked.
The Gerloff Family
Brian and Carole Gerloff of Woodstock are one of the partners. Brian is the herd veterinarian for the Aves' dairy farm. He grew up on a dairy farm in the Woodstock area that has been in the Gerloff family for more than 100 years. A Michigan State graduate with a PhD in Dairy Nutrition, Dr. Gerloff has been practicing veterinary medicine, with an emphasis on nutrition, for over 25 years.
The Hildebrandt Family
In 2017, Hildebrandt Family Farms near Hustisford, Wisconsin became a partner. Originally from Woodstock, Illinois, 1st generation farmers, Mildred and Gene Hildebrandt moved the farm to its current location in 1960. The farm is now run by Millie and Gene’s sons, Alvin and Roger, as well as the third generation – Jared, Ty, and Brett, Alvin and Roger’s sons. The Hildebrandt’s currently milk 80 cows.
The Aves Family
Todd and Brenda Aves of Belvidere milk approximately 90 cows on the family farm south of Belvidere. The farm has been in the Aves family for over 100 years.