traditional cheesemaking

At Tri-State Cheese, we believe great cheese is made with patience, tradition, and a hands-on approach. Our artisanal process begins with fresh milk from local dairy partners, gently transformed into curds and whey. Instead of relying on industrial presses, we use an old-school gravity-formed method—pouring curds into open molds and letting time and gravity do the work. This slower, natural process produces a creamier texture, preserves character, and results in cheese that feels truly authentic. Each small batch receives personal attention, reflecting the unique qualities of the milk and the heritage behind our craft. Today’s artisan cheese renaissance is more than a trend; it’s a return to integrity, flavor, and connection to the maker. From farm partnerships to family traditions, every bite of our cheese tells a story. Discover the taste of authentic, small-batch cheese—crafted the old-fashioned way, and made to be shared.