THIS LITTLE JOURNEY OF OURS BEGAN IN 2012.

We quit our big-city desk jobs and lit out to the country in search of something sweeter and richer. Something worth savoring and sharing with family, friends, neighbors, and anyone willing to gather around our table. That taste of the good life.

We wandered widely, working from farm to farm, adding firsthand lessons in everything from building soil to caring for our animals atop our formal studies in science and culinary arts.

THEN, WE FELL IN LOVE. WITH COWS.

With the connection between land, animal, and caretaker. And the art, craft, and alchemy—that super-natural magic—of turning raw milk into rich, ripe cheese. Dreaming of a creamery of our very own, we spent the next handful of years working with and for artisan cheesemakers we admire. (Including apprenticing under renowned cheesemaker and mentor Peter Dixon of Parish Hill Creamery in Vermont and leading cheesemaking operations for our friends at Caromont Farm in Virginia.)

THOUSANDS OF MILES, TENS OF THOUSANDS OF HOURS, AND UNTOLD POUNDS OF CHEESE LATER,

our dream became a reality in the most unexpected of places. Right back where we started. A short drive outside the now even bigger big-city of Atlanta, on a plot of family land, tucked into the rolling countryside of Keith Valley, Georgia, our farmstead home and the creamery was born.

AS FOR “HOBO,” THE SHORTHAND FOR HOMEWARD-BOUND

and catchy nickname of America’s original wandering worker just fit. So, since 2017, Hobo Cheese Company has proudly shared our small-batch, handcrafted, raw-milk cheese with folks near and far.

TRY IT. There’s simply nothing else like it.

MEET THE CHEESEMAKERS

Hand-makers, craft-lovers, curd nerds, and proud, mud-spackled stewards of all the above—Tyler, Megan, and our favorite little farmhands, Charli, Addi, and Auggie.