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.