At Food Connects, we are so fortunate to work with so many cheese producers throughout the region. We’re excited to feature Smith’s Country Cheese based out of Winchendon, MA. Passed from one family to the next, Smith’s Country Cheese is a shining example of how new and young farmers can learn from previous generations and how they can work together to conserve farmland for future generations. Plus, they make some darn good cheese! We interviewed Leah Catlin, one of the four owners, to find out more about the farm and its awesome story!

Can you share a little about the history of the farm? What inspired you and your family to start farming?

Smith’s Country Cheese has been a family-owned-and-operated, working dairy farm and creamery in the heart of North Central Massachusetts for over thirty years. Mr. David Smith and his family built the business and the brand from the barn up, growing the starting Holstein herd from 20 to 220 head, and working to become Massachusetts’ original farmstead producer of award-winning Gouda, Cheddar, and Havarti cheeses—all while becoming an industry leader in renewable energy, generating power through solar technology.

In 2013, as David and his wife began approaching retirement age, they began looking for a new owner who would continue Smith’s Country Cheese as a family-operated farm and creamery. It wasn’t until two years later when in the summer of 2015 Jake and Allie Catlin—a week away from welcoming their first daughter—learned that the Smith family was looking to sell their dairy and creamery. Although happy and successful with their jobs outside of Boston (in law enforcement and fitness respectively), they were looking for a more meaningful way of life for themselves and their new family. They made a series of exciting phone calls that put everything into motion: first, a brave phone call to Dave expressing interest in buying the farm without having any formal farming experience; and second, a phone call to Jake’s brother, Mike, and his wife Leah in Atlanta, Georgia, asking them and their two children to move back to Massachusetts and join them on this farm adventure.  

…and the rest is history! The Smiths taught the Catlins how to make cheese and care for the cows on weekends for over a year before the sale was official. Nearly five years later, the Catlins are putting their own mark on the brand, adding new cheeses to their repertoire, and growing the business with innovative ideas.

What makes your farm unique? Could you tell us more about your sustainability efforts?

We are proud to be true farmstead cheese producers. This means that all the milk we use to make our delicious, award-winning cheeses comes from our own herd of Holstein cows. Our cows are milked twice a day, every day and we make cheese about 3-4 days a week at our farm. On cheese-making days, we are using fresh milk from that morning’s milking—it doesn’t get any fresher than that!

We are also proud to continue Dave’s sustainability commitment to reduce our carbon footprint. Our grid-tied photovoltaic solar system offsets over 70% of our hot water and 30% of our electrical usage costs by using the energy of the sun. We make our own compost from cow manure, famously known as “Otter River Black Gold” to manage our farm waste in a green way. In 2020 our compost was certified for Organic producers.

What is one of your favorite cheeses?

I asked everyone to rank their favorite cheeses and got four different answers! But, one of the cheeses we all agree is delicious is the Chive Cheddar—our creamy, mild cheddar serves as the backdrop for a bright and robust chive flavor. We love to snack on it, or add it to eggs, sandwiches, macaroni and cheese, and burgers! 

Why is selling locally and the local food movement important to you?

We love helping people in our community discover and appreciate locally made goods—it really is like finding treasure in your own backyard. Being part of the local food movement is important to us because it helps start the conversation within families about where their food comes from, the environment, and the economy. Shopping locally makes a big impact. I love the saying that when you support a small business an actual, real-life person does a happy dance because it’s 100% true! If you don’t believe us, follow us on Facebook and Instagram!

How does working with Food Connects help your business?

Working with Food Connects allows us to reach a new customer base and to be part of the important conversations they are having regarding the local food movement, agriculture, sustainability, and nutrition. We are confident that we are becoming a household name with the families and communities Food Connects and their programs serve.

Any events coming up or fun facts about your farm?

We will soon be adding some completely new products to our line: farm fresh milk, butter, and yogurt! Stay tuned, Food Connects!