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Yellow Branch Cheese Farm



About Us

Yellow Branch Cheese is located on 50 acres in a mountain cove near Fontana Lake. Our aim is to live from the land in a sustainable way. Our passion is to grow as much of our food as we can. We acquired a Jersey milk cow in 1981 and within a few years and a few more cows, shifted from growing organic vegetables for the restaurant trade to becoming licensed in 1986 to produce and sell the cheese we originated and were making for ourselves. The dairy is pasture-based, and the pastures are managed using sustainable organic practices. No herbicides, pesticides, or chemical fertilizers are used. Growth hormones are not given to the cows. Yellow Branch Cheeses are made by hand in small batches following an original recipe that Karen developed and Bruce has refined. Whole unpasteurized milk is used along with microbial rennet, lactic culture, and Celtic Sea Salt. The distinctive flavor of the handcrafted cheese results from the high-quality fresh milk flavored by the nutritious pasture grasses. Yellow Branch Farmstead Cheese has a mild, buttery, full-bodied flavor and is a versatile table cheese that goes well with many foods.

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