When Tim and Laura Joseph bought their first 250 acre dairy farm back in 2003, they had no farming experience and had never even milked a cow. That meant that when 64 cows arrived on the farm the following year they had to learn fast! Though they started out as a non-organic operation, they quickly became enamored with organic practices and soon transitioned their cows to a diet of 100% grass, which they noticed greatly improved the cows’ health.
Maple Hill Creamery was born in 2009, using the creamline yogurt recipe honed by Tim on their kitchen stove. Soon after they converted a neighbor’s old barbeque restaurant into a yogurt and cheese production facility. After struggling to get by for a few years, by 2012 the grass-fed movement had really taken off and their little creamery couldn’t keep up and they moved to a larger facility in Stuyvesant, NY. They do their best to live by the original intent of the grass-fed movement: better for cows, better for farmers, better for the Earth, and better for you.