Sara making the cut on today's Gruyere

The last few weeks have brought some changes here at Rockhill. Our winter intern, Mariella, left us after the first week in April. Sara took the reins soon after and is quickly becoming proficient at all the tasks she’s been given.

She’s becoming a pro at milking the cows—the “girls” even think so …they let us know with how much milk they decide to give.

And now that classes are winding down for the semester (Sara is a grad student at USU), she is getting a chance to learn the craft of cheese making.

She’ll be at the Cache Valley Gardeners Market with Jennifer for the season opener Saturday, May 12…so swing by and say hello. PS

Last can of milk into the tank.

Tonight marked the end of a wonderful run here at Rockhill. Our #1 milker poured his last can of “white gold” into the bulk tank.

Jens came to work for us three years ago, just as his older brother Rhett was preparing to leave us. We were sure that Rhett could never be replaced. And while that was true, Jens won himself a place in our hearts like no one else. He started off as a painfully-shy, 15-year-old, and blossomed into one of the most capable and likable young folks we’ve ever had the pleasure to know.

Jens is heading off for a ten-day adventure to Costa Rica, followed by a quick trip to NYC for a baseball game, and then is settling into a sweet gig at Bear Lake helping out at a watercraft-rental business.

We wish him all the best, and hope for a few visits (including some guest-appearance milkings) this summer. — PS

After a tough day on the rugby field, Jens hangs with Ingrid.

We’ve always had good, tough, employees. It’s almost a prerequisite for working around large animals. But when Jens showed up to milk last night, he looked as though he had been run over.

He told me that on Saturday, during a USU Rugby game, he learned that one should never tackle with one’s face. He ended up fracturing his cheek bone on another player’s knee. It didn’t bother him enough to call in sick though … he’s a rugby player!

Jens comes from a tough family. Both his mom and older brother have milked for us in the past. Rhett was the one, you might recall, that was beat up by our bull, Hank. After being thrown into a briar patch, then stomped on and gored (sans any horns), Rhett brushed himself off and went on to milk the cows that evening.

His mom, Tamra, was milking for us one morning, and I heard a heck of a commotion. Once again, the bull was try to inflict pain, but Tamra got the better of him with a hoe handle. But not before being slammed up against the milk parlor.

Jens is quitting us next month and will be spending the summer at Bear Lake helping out at a boat-rental business. After three years of great work, we’re going to miss him.

But his “little” brother Wynn has just started helping with whey and chores, so if all goes as it has in the past, we’ll have another tough Jorgensen around for a few more years.—PS

Eve and the girls enjoy Saturday's fresh straw.

Although Jennifer and I are enjoying the mild temperatures these last few days, it has made for some sloppy conditions for the “girls.” This morning, the ground was frozen enough to bring a couple of big bales of clean, fresh straw onto the “dry” lot. And the cows made short order of forming them into piles that were designed for comfort. — PS

We very much appreciate the Utah Heritage Foundation for nominating us for this honor. It is gratifying to know our years of hard work and financial commitment are recognized by such prestigious organizations.

As many of you know, Pete bought this small farm (and Jennifer married into it) with a kernel of an idea of someday creating a viable, sustainable agricultural business. We hope that this recognition will inspire others with a similar vision to protect historic farms and barns in our valley and our state.

Our 3.75-acre parcel could have been seen by some as a money pit with no future. Yes, we admit, we saw it that way too on occasion! But we also saw a beautiful historic farm with seven buildings just aching to be reinvented into a modern farmstead that could sustain a family and carry on a rich tradition of growing and producing food.

We’ve been in business for six years now and can say that we have accomplished that vision. Of course, we couldn’t do all this by ourselves – we have the most amazing friends who have worked and sweated right alongside us every step of the way.

We are delighted to live in Richmond, a community that has supported the idea of preserving this historic small farm. Not only have community leaders embraced our vision, they sponsor the city’s farmer’s market here on the farm. The Harvest Market at Rockhill has been a wonderful collaboration between Rockhill Creamery and the City of Richmond. The market is a celebration of food, farming and community.

We won’t be able to accept the award in person this Thursday at the National Preservation Conference in Buffalo, NY. There are cows to milk and cheese to make. But the Utah Heritage Foundation will be there on our behalf. Thanks to everyone who has supported us and this old farm on our remarkable and very rewarding journey.