Boxcarr Farms began in 2009 with a simple dream and a patch of stubborn Southern red clay — to bring our family together and build something meaningful, delicious, and a little wild. What started as a modest farm soon grew into a living, breathing family endeavor led by siblings Austin and Samantha, along with Austin’s wife, Dani. Together with our parents, kids, and extended family, we’ve built a life rooted in hard work, good food, and a fair amount of heart — the kind that grows slowly, season by season, alongside the animals and the land.

Before cheese became both our work and our way of life, we farmed heirloom vegetables, raised heritage pigs, pastured poultry, and built a thriving dairy goat herd from scratch. Our mixed-breed goats roam the pastures freely, sharing the rich, flavorful milk that sparked our love for cheesemaking. The wonder truly began in April 2015, when we completed our creamery and made our very first batch of cheese — humble, hopeful, and instantly full of promise.

Inspired by small Italian farmstead creameries, we blend our own goat milk with locally sourced cow milk, crafting cheeses that tell a story of land, livestock, and love. From our soft and bloomy squarelets to our aged Boxcarr blocks, every cheese celebrates the seasons and the people behind it — carrying the hum of the herd, the warmth of the barn, and the joy of feeding people something made by hand.