Anna Landmark began dreaming about cheese when she started milking her own animals–two feisty goats named Giselle and Celeste and a Milking Shorthorn cow called Freckles. Today she is co-owner and head cheesemaker for Landmark Creamery. She spends her time doing calculations, thinking about pH levels and washing lots of cheese forms.
Anna Thomas Bates, a local food writer, has her finger on the pulse of Wisconsin’s local food movement, from farmers dedicated to sustainable agriculture to forward-thinking chefs. She co-owns Landmark Creamery and heads up sales, marketing and “other stuff.” She can stare at a cheese case for an hour looking at cheese labels and loves it when mongers let her taste the fancy cheese.
Over homemade Old Fashioneds, they plotted a partnership dreaming of creamy sheep milk and buttery pasture-grazed cow milk, carefully handcrafted into beautiful, delicious cheese.
But they couldn’t have gotten where they are today without their partner farmers and other Wisconsin cheesemakers. Landmark Creamery works with farmers to build sustainable, family-run dairies that support the local economy in Southern Wisconsin. Cheese reflects the milk, which is why the Anna’s seek out animals who are treated well, allowed to roam and graze at will and have a goal of GMO-free feed by 2019.