Sweet Grass Dairy

After dairying conventionally for 15 years, Al and Desiree Wehner switched their farming method to an intensive grazing management farming style in 1993. In less than a year, they discovered a better way to farm where cows could eat grass as nature intended. Desiree began making cheese in their family kitchen, leading to the birth of Sweet Grass Dairy in 2000. Their daughter Jessica and son-in-law Jeremy Little joined the creamery in 2005, expanding the distribution of their cheeses nationally and opening a restaurant in downtown Thomasville. Over the years, they have received over 30 national and international awards for their cheeses.

The farm employs rotational grazing, where predominantly Jersey cows are moved to fresh paddocks every 12 hours, allowing previously grazed pastures to regenerate. This method prevents soil compaction, promotes microbiological growth, and encourages beneficial insects like earthworms and dung beetles. The cows are kept in a non-confinement system year-round due to mild winters and the Floridian aquifer, which aids in irrigating the grass and cooling the cows during hot summers. This humane animal husbandry results in milk high in protein and butterfat.

The farm has a storefront called Sweet Grass Dairy Marketplace, located about a half mile from the dairy, where customers can sample cheeses, cured meats, and premium wines. Cheeses are cut to order, and cured meats are sliced by hand. They also offer website and phone orders for shipping. The Littles remain committed to cultivating an inspired American food culture by producing high-quality, flavorful cheeses from healthy, grass-fed cows.