About Us

Our family owned and operated farm has been in the Meerman family since the late 1800’s. In 1992 we converted our farmland to intensive rotational grazing. We enjoy watching our happy animals munching on the grass all summer long, and enjoying the outdoors, even in snow! (They have shelter if they need it, but they prefer to be outside!)

In 2002, we started making raw-milk cheeses (we’re the first place in Michigan licensed to make and sell raw milk cheese), and now offer 9 different varieties of cheese, along with pastured poultry, eggs, beef, and pork. The meats are available in our on-farm store (http://www.grassfieldscheese.com) in Coopersville, Michigan. Our ground beef and whole chickens are now available through the West Michigan Co-op!

In the spring of 2007, Grassfields was certified Organic! Therefore, our cheeses are all certified organic, and better yet, made from raw milk from grass-fed cows! The meats and eggs are steroid, hormone, and antibiotic-free.

Ingredients We Use

All of our cheeses are made from Organic, fresh cows’ milk, using microbial (not animal) rennet, culture, salt, and organic spices.

Our varieties of cheese include Cheddar, Gouda, Leyden (Gouda with cumin), Onion’ n Garlic (Gouda with character), Country Dill (Gouda with dill), Chili Cheese (Gouda with Red Chili peppers), Edam (low fat Dutch cheese), Polkton Corners (an unpressed, almost spreadable cheese), Fait Gras (a high-cream cheddar), and Goat’s milk cheddar (new!).

Our Practices

All our animals are out on the grass their whole lives. They have unrestricted access to fresh organic grass, water, and shelter when needed. In the winter, they eat organic feed we harvest and store ourselves, as well as some organic grain and hay which we buy from within Michigan.

We are Certified Organic (Spring, 2007); our land is certified organic and our dairy cows are organic. Our animals have never been given growth or production steroids or hormones, and previously had only been given antibiotics for immediate medical purposes (now, they are being treated organically with herbal tinctures when indicated).

Our cheeses are made with all natural ingredients. We make and age all our cheeses by hand, the old-fashioned way.

Our eggs are hand gathered, hand washed, and hand sorted. The poultry are moved to new grass when needed (usually once a week), and when they’re inside for the winter, are fed alfalfa hay pellets to keep the hens healthy and the eggs nutritious.

Highlights

Fait Gras: Named to attract Chicago chefs, this wonderful cheese is a high cream Cheddar. It is made with about double cream fresh milk and has the creaminess of Gouda with the taste of Cheddar. To try it is to love it!

We also have an Organic milk Cowshare program on our farm. If you are interested contact Betsy at migreenpastures@gmail.com and check out our website at www.migreenpastures.com. We love fresh milk!

Misc.

We enjoy serving you, our customers, as we glorify the Lord Jesus Christ in our lives, our service, and our stewardship of His land and animals which He has graciously lent us.

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