Leelanau Cheese Company has been making cheese in Suttons Bay since 1995, and they've quietly become one of northwest Michigan's most respected creameries. They're known for their European-style Raclette (nutty, buttery, perfect for melting) and their fresh Fromage Blanc, which has an almost cloud-like texture. Using milk from local farms and sticking to traditional methods, their cheeses taste like the place they come from, capturing the seasons and the agricultural character of Leelanau County.
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John and Anne Hoyt founded the company and built an international reputation over two decades with their cave-aged, award-winning cheeses. When they passed the business to Gary Smith and Joshua Hall in 2021, the new owners kept that same commitment to quality. They won a Super Gold at the World Cheese Awards in 2023. Their goal is still to make excellent, approachable cheeses that celebrate Michigan's dairy tradition and connect with the local food community.
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Sustainability matters here. They source milk from nearby farms they trust, age their Raclette in a naturally cooled cave modeled after traditional European aging spaces, and use renewable energy where they can. By staying close to every step, from the farms to the aging room, they make cheeses that taste balanced and expressive, and that reflect the relationships behind them: with farmers, with the land, and with the people who share them.
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Our creamery is open to visitors interested in purchasing cheese and other specialty products from the shop. We also welcome visitors to view our cheesemaking process through the viewing window in our shop!

Cheese is made on Tuesday, with the exciting process of curd hooping happening at about 10:00-10:30am and 2:30-3:00pm. This is the process of lifting curds from the whey and forming the wheels of cheese.

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