Blakesville is a farmstead creamery, meaning that our cheeses are made by hand on the same farm where our animals are raised and their milk is collected. Because of this, care and attention to the purity, quality, and flavor of the milk is critical to our production process. Our cheeses are ripened naturally, focusing on developing characteristic flavor and texture, and eschewing any shortcuts or techniques that would affect quality. Respect for the traditions and history of cheesemaking are honored within our 10,000 sq ft state-of-the-art creamery, resulting in a modern-day facility that seamlessly blends a timeless art form with modern science.
Our goal at Blakesville is to humanely raise healthy, happy goats that produce the highest quality milk using sustainable farming practices; and to produce the highest quality of handmade artisan cheeses. Our creamery is led by General Manager and Head Cheesemaker Veronica Pedraza.
Our creamery is not currently open to the public; visitors or business calls by appointment only, please.
Learn more about Blakesville Dairy Farm.
Veronica Pedraza
HEAD CHEESEMAKER + GENERAL MANAGER
Veronica Pedraza began her cheesemaking journey 13 years ago as an apprentice for Sweet Grass Dairy (when they still had goats!) before moving onto Jasper Hill Farm as their creamery manager (when they still made raw milk Constant Bliss!). In 2012 she began making her own cheeses at Meadowood Farms in upstate New York where she won numerous awards for Ledyard, Rippleton, Strawbridge, and Lorenzo. In between cheesemaking gigs, Veronica has also worked as a monger for some of America’s best cheese counters: Saxelby Cheesemongers, Pastoral, and most recently at All Together Now.