Originally from the Netherlands, Anita and Peter missed the taste of cheese from their homeland. In 2010 they bought a farm and now their 125 cows graze nearly year-round and are fed farm-grown barley in the winter. Anita returned to the Netherlands to learn the secrets to dairy cultivation.
They started the Frisia dairy in 2010 by renting the farm. They then bought the farm and dairy and recently bought another 40 acres and 90 cows. Since the beginning, they've been focused on creating the best cheese possible which means treating their animals right and not taking any shortcuts. Their cows are cross breeds but lean towards A2 and jersey genetics. Anita believes that morning milk is the best and they use it as often as possible. It goes without question that they use organic practices and because they're smaller, the animals are usually better-taken care than high production organic certified farms because they just know their animals better.
They focus on traditional practices to make their products at their creamery. They use low-pasteurization which keeps the milk workable so that folks could even make their own yogurt, Kiefer, and cheeses, even while others are touting pasteurization that can keep milk "fresh" for months. They make Greek yogurt the old fashioned way by straining out much of the whey so that it's exceptionally thick; large commercial producers often use an additive to get the same effect. Even their gouda is from cultivation that is from the Netherlands. All this work has made their products known throughout the South Puget Sound as exceptional.
Anita is from Ternaard, Netherlands which sits on the edge of the North Sea. The medieval name of the town is TUN (narrow) and WERTH (mound). They still speak Frisianin their home. Their four kids help with the farm. Peter and his wife Jessica help at the dairy (herding and milking cows) and their son Eelke helps at the creamery.