Laurel's Crown is a small farmstead in the Knapps-Coulee Valley just outside Chelan, Washington, where cheesemaking is part of daily life. All their cheeses are made and aged on-site using grass-fed milk from their own Jersey cows and a handful of simple, fresh ingredients. The cheese tastes honest and grounded, shaped by the land, the seasons, and the attention given to each step.

The farm is a long-held dream realized by Mark and Laurie Neal, who have lived in the Wenatchee Valley for more than 45 years. Mark, an architect by training, designed and built the mobile, refrigerated cheese facility they use today, bringing decades of hands-on problem solving to the work. Laurie started making cheese at home in 2016, refining her craft through patience and practice. Her Bebe cheese won a Good Food Award in 2017.
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After pausing production to build out their farmstead and micro-dairy, Laurel's Crown is back with a clear sense of purpose and place. Their cheeses reflect a life spent learning, building, and tending. They offer a genuine expression of the Pacific Northwest, made by people who truly know the land they work.

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