We make our cheese by hand with raw milk from our 50 cows, mostly Jerseys, on our small Connecticut farm. We never use growth hormones, sub-therapeutic antibiotics, animal-based feeds, or synthetic pesticides, herbicides, or fertilizers, and our cows graze freely so that they have happy lives with a rich diet of fresh pasture grasses. We actively breed our cows to produce A2:A2 milk; the herd is not 100% A2:A2 with some older cows containing the A1 genes, but we hope to be 100% A2:A2 within a few years.
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Good cheese starts with good milk, and our happy, healthy cows produce the best milk we could ask for! The flavor and fat/protein components change slightly throughout the season as the cows’ diet changes. Some of our cheeses are seasonal, as we make them only when conditions are optimal for that cheese variety.

Cato Corner Farm is a mother-son partnership. Elizabeth MacAlister began milking cows and making cheese in 1997 as a way to keep her farm sustainable, and Mark Gillman joined her in 1999. Nowadays, Mark oversees cheesemaking while Elizabeth supervises the farm operations with help of a farm manager. The rest of the Cato Corner family includes nearly twenty full and part time workers who assist with milking & animal care and cheese making as well as a dog, numerous chickens, four cats and several ducks.  The farmland is preserved in perpetuity from development.