History

Since 1976, Brent and Yvonne Carroll have poured their hearts into their cows, kids, and calves. With the Umapine Creamery, they have added cheese!

Yvonne's childhood was spent at her grandparents' Ayrshire dairy, which instilled a deep passion for babies and kids. On the other hand, Brent found his calling in the dairy industry through the guidance of kind and knowledgeable dairymen. His thirst for knowledge and eagerness to share it led him to become an agriculture science teacher and an FFA Advisor. Their shared passion for their work is truly inspiring.

Turning milk into cheese is an excellent way to showcase local milk and cows while providing a value-added product. The process is about the transformation of milk and the people we meet along the way. I love the smell of milk turning to cheese, the colors in the aging room, and the joy of meeting wonderful people who share their stories with us.

Passing on our dairy operation to our son, daughter-in-law, and their family has been a source of great joy. The milk is still produced across the road, and we still get to see our grandkids daily, but we no longer have to milk twice a day. It's wonderful to see the next generation taking over and thriving in this family tradition.

Our herd is predominantly Jersey Cows; if you're mowing your yard, they're likely out on pasture. Our supplemental feed is full of local forage, and a little grain and vitamins balance their ration. But what's truly fascinating is the variety of cows you'll see on our farm-from babies to adolescents, from young mommies to grandma cows. We strive to raise them as naturally as possible, ensuring their health and welfare are always a top priority. 

Get in touch

Want to come tour the farm or learn more about how cheese is made? Reach out and we’d be happy to set up an appointment for a tour.

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