cypress point creamery
today cypress point creamery hosted a
chefs tour
sponsored by fresh point florida. many chefs from around the state got to see cheese making up close and personal. samples were enjoyed by all .
today, they milk more than 200 of the beautiful brown cows. in 2009 they began construction on a cheese plant next door to their milking parlor and began making specialty cheeses a year later under the name cypress point creamery. today, they make more than five different types of cheeses and are known for their commitment to quality .
situated where the giant redwoods meet the pacific ocean in the rugged northernmost reaches of humboldt county, california, cypress grove creamery gets unique inspiration from the salt - etched voluminous fog that coolly rolls in nearly every day .
nancy mims of cypress point creamery is a fourth generation dairy farmer, but she had to do some recruiting to get help on her farm. she met her husband john in english class when they were studying at the university of florida. “i sat right behind him and thought, ‘he’s got nice broad shoulders, he’d make a good farmer, ’” nancy said .
the conservation program will also ensure that the cows will continue to graze in fields surrounded by small stands of cypress. happy cows make good cheese .
march 5th, a sunday afternoon, from 2 until 4pm. the creamery invites you to come tour the cheese plant. samples of their cheeses and milk will be provided and offered for ...
the creamery lies at the heart of our all jersey dairy. nancy, who is fourth generation dairy, moved with her family to florida from wisconsin. her family operated a small, mostly holstein dairy, for many years. nancy and i moved back to florida and began dairying in 1976 .
one of the most unique american goat cheeses out there, humboldt fog is cypress grove' s signature cheese. elegant and luscious, this three - week old cheese pays homage to classic french morbier by running a thin line of grey vegetable ash through its creamy, white center. as humboldt fog ages, its subtle tanginess grows more pronounced and a runny edge of thick and delicious ooze begins to develop under the rind and drift to the center of the cheese. its similarity to humboldt county' s morning fog is unmistakable and lovely to behold .
locavores, those who try to eat only locally produced foods, will soon have another option. john and nancy mims are almost ready to begin marketing the cheeses they make on the same farm where their cows are milked .
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located in north central florida, just a few miles east of gainesville and “gator country”, we are surrounded on all sides by timberlands. deer, turkey, eagles and many other varieties of wildlife are our closest neighbors .
wishing to become a grazing operation, we made the shift to jersey cows in 1996. the “little brown cow” is such a pleasure to own and work with. they truly are part of our family. they really do seem to love their “people” .
for years we thought about bottling our own milk or making ice cream before we decided to make artisan cheeses. the decision came after meeting other cheese makers and visiting other farms. we thought, “we can do this”! i designed the plant and we began construction in april 2009. less than a year later we began making cheese. we hired a new england cheese maker to show us how to use our new dutch made vat and press and we were on our way! we began with gouda and havarti, and have now added baby swiss and tomme. we plan to expand our line as we learn and as the market demands .
we certainly hope you will try our cheeses and find them as unique and delicious as we do .
the heart of palm cheese makes the best grilled cheese i have ever had .
best milk in town, i cannot drink anymore any other milk as soon as i tried theirs 3 years ago .
love all 3 cheeses we got today! !! thank you so much for the tour! we also drank the milk as soon as we were in the car. it was delicious and sweet! great afternoon !
ever wonder what it' s like to bale hay? check it out .
hope to see all you
boys and girls
at the market tomorrow .
been a busy spring for us. baling the spring hay crop, cleaning the lagoons and spreading manure on the freshly baled fields. now we' re hoping the rain will subside so we can start baling hay again. making cheese, going to market, bottling milk, making deliveries, shipping to our distributors etc, etc. hope the weather is good on saturday morning so we can visit with all our friends at the market. had a visit from about 50 young folks, anxious to find out first hand, where their milk comes from. thought i' d share a few pics from around the farm .
john winked and said, “she wasn’t looking for someone too smart, just a strong farmer. ”
nancy and john bought their farm in hawthorne from nancy’s parents in 1980. they’ve always had a small operation - - they own 90 cows now, though in the past they’ve cared for up to 250 cows. because feed costs are high and there’s a low margin of profit in fluid milk, in 2010, nancy and john decided to expand their operation from just milk and and to start making cheese .
“you either have to do something like cheese, or you have to get large, ” nancy said. “we have no desire to be a factory farm, so john built and designed the cheese plant, and $ 26, 000 later we were ready to make cheese. ”
dairy farming is no joke when it comes to workload. john’s day begins at 5am with a cup of coffee, and milking starts at 6: 30. throughout the day he works on baling hay or working on equipment. evening milking happens 5: 30pm - 8: 30pm, and then all the cows get moved indoors for feeding .
“my day started at 6: 30 am to make a batch of cheese, ” she said. “i finished at 8: 30 at night. it was a long day. ”
what’s more, if they want a vacation from the farm, they sell the whole herd! “we’ve had about 4 vacations in 38 years, ” john said .
but the hard work and love of the animals makes the cheese taste even better .
“it’s either worth it or we’re pure stupid! ” john said. “it’s not a job, it’s a lifestyle. we love our little cows, and can’t imagine life without them. ”
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john and nancy mims of hawthorne, florida, milk around 200 jersey cows. they sell their milk to a local cooperative, and a few years ago they decided to try making their own cheese .
john says they did their research, designed a facility, and bought the equipment. today, they make five european - style cheeses – all named after southern trees and plants .
we make a gouda which we call magnolia, we make a havarti which we call heart of palm, we make a swiss we call sawgrass, a feta which we call flatwoods feta, and we make a tomme, which we call loblolly ,
says john .
john says the bulk of their cheese is sold wholesale to hotel and resort chefs in the orlando area, but they have good customers at the farmer’s market, too .
the farm sits on 225 - acres of timber, swampland, and grasses for grazing. as they grow their cheese making business, the mims’ also want to make sure their farm remains a small family dairy and wildlife refuge. john put their land in a conservation easement program for their benefit – and for their customers .
everybody’s starting to get real concerned that all of the farmlands are being turned into subdivisions and we’re losing production in this country, and i think a lot of people are starting to get concerned about that ,
says john .
we also have a real movement in the local foods interest, people who want to know their farmers and they want to buy locally - produced products. so, we’re kind of into that mindset, and then we really don’t want to see our land developed .
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this is a local farm producing raw milk artisan (farmstead) cheeses and cream top milk .
yp, the yp logo and all other yp marks contained herein are trademarks of yp llc and / or yp affiliated companies .
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the “little brown cow” is such a pleasure to own and work with. they truly are part of our family .
rex run dairy is a small farm and cheese making facility located in hawthorne, florida. it’s owned and operated by second generation dairy farmers, john and nancy mims. the farm had humble beginnings and started with nancy’s family. they began dairying in wisconsin more than 50 years ago before they tired of the cold and bought a small farm in florida and milked holstein cows. in the 1960’s nancy and her husband john bought the farm and have been working it ever since .
in 1996 they bought their first jersey cow and soon thereafter switched entirely to jersey’s. according to nancy, “the “little brown cow” is such a pleasure to own and work with. they truly are part of our family. they really do seem to love their people. ”
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mary keehn got started on the goat cheese trail in the 1970s when she decided to raise alpine goats as a source of healthful milk for her children. not too long after, mary started receiving awards for her herd and became recognized as an expert in the field. blessed with an excess of milk from fifty goats, mary started making cheese in 1983.
cypress point creamery is a cheese producer in hawthorne , florida . it is owned by john and nancy mims who maintain a herd of 170 jersey cows as well as some brown swiss cows . the operation is located 15 miles east of gainesville and sells gouda , havarti , baby swiss , and tomme cheeses in addition to milk . karen voyles the state of florida 's fourth cheesemaking business on the farm that produces the milkd used , according to scott wallin of florida dairy farmers , cypress point creamery at rex-run joined wainwright and sons in live oak , florida , dakin dairy farms inc. in myakka city and winter park farm in winter park , florida . 
cypress point creamery is a cheese producer in hawthorne, florida. it is owned by john and nancy mims who maintain a herd of 170 jersey cows as well as some brown swiss cows. the operation is located 15 miles east of gainesville and sells gouda, havarti, baby swiss, and tomme cheeses in addition to milk. karen voyles the state of florida's fourth cheesemaking business on the farm that produces the milkd used, according to scott wallin of florida dairy farmers, cypress point creamery at rex-run joined wainwright and sons in live oak, florida, dakin dairy farms inc. in myakka city and winter park farm in winter park, florida.
cypress point creamery is a cheese producer in hawthorne, florida. it is owned by john and nancy mims who maintain a herd of 170 jersey cows as well as some brown swiss cows. the operation is located 15 miles east of gainesville and sells gouda, havarti, baby swiss, and tomme cheeses in addition to milk. karen voyles the state of florida's fourth cheesemaking business on the farm that produces the milkd used, according to scott wallin of florida dairy farmers, cypress point creamery at rex-run joined wainwright and sons in live oak, florida, dakin dairy farms inc. in myakka city and winter park farm in winter park, florida.