My husband and I have a grade A Jersey cow dairy. I had made cheese as a hobby for eight years and in October of 2020 we decided to make it a business. We make raw milk cheese from our own cows that are grass-fed spring through fall. The cheese is all aged to meet USDA guidelines. We have about 25 varieties of cheeses. Last fall we purchased a pasteurizing vat that will now allow us to make fresh cheese in addition to the raw milk aged cheese. We sell our products at farmers markets as well as a few stores and wineries in the Twin Falls, Pocatello, Wood River Valley, Mountain Home, and Boise areas.