Our Business
Back in 2000, fueled by a desire to be closer to the production of our food, we decided to pursue a career in cheesemaking. Since then, our mission has remained steady: to create a world where food is grown and made by people who care about the land, the animals, and the communities they feed.
At Chapel Hill Creamery, we believe in regenerative agriculture—a way of farming that works in harmony with nature. It’s about more than just making cheese; it’s about taking care of the land and the animals in a way that’s sustainable for future generations.
-Flo Hawley and Portia McKnight, Owners
Our Cows
Our cows are at the heart of everything we do. We chose Jerseys because they tolerate NC summer heat and their high-fat milk is perfect for cheesemaking. We breed for A2A2 genetics, which results in milk that’s easier to digest, and we’re always working to improve the health and well-being of our herd.
Our grazing program isn’t just for the environment—it’s for the animals, too. Happy, healthy cows that have access to fresh pasture produce better milk. We take pride in making sure our cows are well taken care of, no matter the season.
Stewards of the Land
At Chapel Hill Creamery, we prioritize sustainability by working with nature's cycles. We promote perennial grasses with deep root systems through periodic prescribed burns and a well-managed grazing program. Cows get a bad rap about carbon, but our farm's ecosystem builds soil, sequesters carbon, and feeds generations of happy cows. This regenerative approach helps grow healthier grass and improve our land.
Our Dairy Collaborative
One of our goals at Chapel Hill Creamery has always been to contribute to our local economy—not just by making cheese, but by being part of a sustainable food system. We’re deeply committed to supporting local farmers and food businesses, and we believe in a local economy that works for everyone.
We’re not interested in shipping our cheese to big cities like New York, Chicago, or San Francisco. There are great cheesemakers there, and we’d rather focus on reducing the environmental impact of trucking and refrigeration. We want to see every region embrace its unique terroir. Imagine a world where every place had its own rich, diverse food system. We think that’s a future worth working toward.
