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May 2nd Delivery Now Taking Orders

Posted 4/28/2020 10:13am by Kevin & Kristyn Henslee.

Store is open for Saturday, May 2nd delivery. Pickup locations are at Van Aken Market Hall Parking Lot, Larder, Medina Courthouse, and at the Blake Road farm in Seville.

Many of you are new to the mailing list, so please just click on the logo above to shop our online store. 

How to Shop & Eat Local with Yellow House Cheese

Yellow House Cheese is a family farm that produces high quality, artisan cow’s milk cheeses as well as pork, beef, lamb and chicken. We are working with local farmer friends to bring you the freshest, most delicious groceries on a weekly basis.

How to order:
We have an online store that opens on Tuesday at noon and closes Thursday at 9pm.
Customers place an order and pay at www.localline.ca/yellow-house-cheese

Groceries are then packed for pickup on Saturday mornings.

Pickup locations include:
Farm on Blake Road in Seville 10-Noon
Medina County Courthouse Parking Lot 10-Noon
Van Aken Market Hall Parking Lot 10-Noon
Larder Delicatessen 1-2pm

It’s just that easy.

Inventory and availability changes each week. The earlier you order when the store opens, the more likely you will be to order exactly what you want.

Please remember that as the growing season progresses produce and meat offerings will expand and change.

We are doing our best to keep pork stocked at all times.Beef will be available starting in May. Chicken and lamb will be available starting in June.

Produce is locally grown by C& K Farms in Medina and Drift Hills in Jeromesville.

It’s our goal to also offer local eggs, maple syrup, honey, sauerkraut and more as the season allows.

We feel this is the safest and most reliable way for us to share our farm with you.

Customers on our mailing list get first viewing and chance to order online. Sign up for our mailing list at yellowhousecheese.com/mailinglist

Thank you for supporting our family farm.

Please follow Yellow House Cheese on Instagram & Facebook.


In Case You Missed Kevin's Earth Day Post Last Week:

Today is Earth Day. It seems to be acknowledged and acted upon or not on a wide variety of levels. Here’s how I view it. Personally I acknowledge the importance of the Earth and its natural systems daily. Our farm at times feels like a number science experiments that I’m constantly moving towards the same place. As our farm and business has developed I’ve witnessed first hand the successes and failures of man on planet Earth.

I’ve raised poultry since I was 14. Cattle, hogs and sheep started in my early 20s and I’ve baled a lot of hay. When I bought our larger farm it became apparent to me that ultimately I’m a steward of the soil and manage animals and hay production to work in tune mother nature's processes. Healing and bolstering soil health benefits every organism on our farm including the humans and ultimately our customers.

Micro organisms in the soil will cycle nutrients plants can utilize. Our ruminant livestock eat the plants and recycle organic matter back to the bacteria, fungi and other decompose rs such as earth worms. All last summer I listened to audio books about soil health and earthworms. Earthworms aerate and turn the composted manure spread onto the pasture in the fall into usable nutrients for the plants growing on our farm.

I have a mix of 5 perennial plants and legumes in my pasture. Biodiversity is a key to soil health and long term well being. I also drill in annuals such as sorghum sudan grass, turnips, radishes and rape to help with soil health and provide food for our livestock.

We choose not to pasture our hogs while the soil is building in productivity. Hogs are incredibly destructive to soil. Rooted up soil exposed to the sun and elements for two weeks has a large negative impact on the soil bacteria and fungi the same way plowing a field would. This compounds into less nutrients cycled for the plants we grow as food for the sheep and cattle and need to store through the winter. Not to mention the rough field damaging hay equipment. A few hogs isn’t a problem, but running enough to make it part of our business just doesn’t make sense.

We test the soil, plant tissues, fresh manure, composted manure, feed, milk and cheese that comes from our farm to know where we’re at and adjust our management practices to keep everything moving in a positive direction, The science, problem solving and execution of a plan of action is exciting to me. I watched my grandfather do so many things on his farm I didn’t understand at the time. Now over 30 years later I can see how the pieces fit together and that he was a man ahead of his time. Rotating pastures with cattle and some sheep. Putting his hog manure back into the ground, managing tillage and water run off to keep his soil in place.

Whenever I have the opportunity towards the end of the day I walk my pasture with my dogs. I observe the birds, worms, farm animals, plants and soil quietly checking on all the little changes taking place throughout the year. Everything else fades as it brings me peace of mind, slows me down, and helps me focus after answering a thousand questions and getting kids hyped about science education all day. It leaves me feeling refreshed and thankful for the opportunities that I have to share this farm with other people. I guess ultimately I wish people would value the soil as our most important natural resource. It gives us life, nourishes our bodies and takes care of our people. Enjoy your day, think about the things you do that impact the soil. I’m hoping you can visit and I can share with you our practices to care for the soil on our farm.




Yellow House Cheese 9733 Wooster Pike, Seville, Ohio 44273

330.769.9733 yellowhousecheese.com