We’ve all got some things we can classify as “running in the family.” For Crave Brothers Farmstead Cheese, that is the art of cheesemaking. What began as a passion for premier dairy operations soon blossomed into a first-in-class cheese company rooted in quality. With the Crave brothers at the helm, there is no telling where this specialty provider can go.
“Our family believes in dairy farming that emphasizes cow comfort, quality milk, and working in harmony with the land to produce superior milk and award-winning cheeses,” began George Crave, President. “We are very transparent in telling the story of our family, farmstead products, and green energy initiatives to our customers. We host many buyer and industry tours so people can see the cows and experience the farm for themselves.”
Crave Brothers Farmstead Cheese is a family business through and through, as George and his brother Charlie started their dairy farm in 1978. Their brother Tom soon joined in 1980, and youngest brother Mark joined in 1988. By 1999, the Crave brothers set out to grow their business, leading to the first batch of cheese being produced in 2002. Since then, the Crave brothers have built a well-respected cheese business with quality top of mind.
“At the bottom line, quality is what we sell,” George continued. “We value our customers and truly listen to their needs and are always adapting to meet those needs. Our current customers appreciate our willingness to listen and help them find the products that work for their specific markets.”
In addition to meeting the diverse needs of customers, Crave Brothers has worked to keep open communications with its employees throughout the current pandemic.
The company has been very busy as many people are home working and seeking out wholesome ingredients to cook with. Because those crucial buyer visits cannot continue at this time, Crave is busy on social media telling its story and sharing farm updates.
“We have open communications with staff and family as there is a lot going on with our farm and cheese factory,” Vice President Debbie Crave told me. “To keep everyone on the same page, the owners meet weekly and our staff have regular meetings as well. We use outside consultants to help us with training and education to keep up to date with industry standards.”
Today, the family tradition at Crave Brothers Farmstead Cheese has grown even more as three next-generation Craves, George and Debbie’s son and two nephews, are now involved in the company’s operations. Several other family members also work on the farm and at the cheese factory.
A family-owned, truly farmstead company, Crave Brothers is in the business of sustainability as well. The company touts two biodigesters at the farm that take its cow’s waste and process it to produce energy, creating enough electricity to power the farm, the cheese plant, and over 300 homes in the area. The green energy logo on Crave Brothers’ packaging is one way to promote this story at retail.
It’s little wonder how this company continues on its upward trajectory, with new innovations and strategies always on the horizon. For more reports from Crave Brothers Farmstead Cheese, keep coming back to Deli Market News.