Updates & Blog

Posted 7/5/2013 9:17am by Kevin & Kristyn Henslee.


Happy July!

We are fighting to stay cool here at Yellow House. The sheep are hot and have really slowed down milking, but with that challenge inspired a new creation, our first mixed milk cheese. This yet to be named cheese is a 40% sheep’s milk 60% cow’s milk blend. Cheeses are bluing nicely but will not be ready for market until the end of September. Such a long wait!!

We get a lot of questions about the “blue” of our cheese at market. So find it too mild, others too sharp, we’ll here’s our philosophy… we work extremely hard to get the best milk from our own flock and from our cow farmer family. Our milk is clean, fresh and creamy. We want you to enjoy the milk in the cheese as much as, or even more than the blue in the cheese. The blue adds a really special and unique flavor, but the milk is really the heart of the cheese. This makes our blue not so typical and we understand that—we hope that you can appreciate that.

Other great news at Yellow House:

We bought a new farm!! We are expanding the operation to include a new 22 acre farm where we plan on moving the sheep and the dairy operation. Plan includes rotational grazing and planting and harvesting our own feedstuffs. The barns and house date to the 1800’s and the bank barn is amazing. There is a mini milking parlor with a pit, so that is our first plan of attack is to get that building a new roof and up to date. There is also a pond so the girls have discovered the joys of fishing. We will still be making our cheeses at our current location—no immediate plans to build a new creamery any time soon.

Lamb is back in stock. We have chops, ground and shanks back in stock. Come pick up some lamb for the grill this weekend. Not sure how to cook it? We have information with us at market or you can check our Pinterest site for delicious recipes and tips.

Fair time is approaching. Did you ever lend your hands to greater service? Corinne is in her first year of 4-H this year. What an experience so far. She mastered the sheep skill-a-thon and has taken pretty good care of all of her projects. She is taking chickens, a turkey, a meat goat, pigs, a carcass steer and a carcass lamb. The carcass projects are graded on the meat quality alone, and that’s her favorite, meat! If you would like to learn more on how to support the Medina County 4-H’ers, check out the fair schedule here. If you are interested in purchasing one of Corinne’s projects, check out this page with all the info.

Ellen turned 8! That’s big news around here from this week. I can’t believe it. She will be old enough for 4-H. Can’t wait!!

We will see you all at Shaker Square and Medina this week and back again at Highland Square next Thursday. Bring an umbrella out to market this week if it’s a little rainy, your farmers still need your support.

Much love from the Henslee Family!



Posted 6/7/2013 8:51am by Kevin & Kristyn Henslee.

Hello from the farm!

The cheese has finally decided that it is ready for market! Yellow House Blue, our signature sheep's milk blue cheese will be available at markets this week. Sharp with a peppery finish, this sophisticated raw sheep's milk cheese is sure to please. Pairs nicely with your favorite sweet red wine. Chefs, we have a nice selection of whole and half wheels ready to ship. If you are interested in either sheep or cow's milk cheeses, please call the farm at 330.769.9733 to set up a delivery drop off time at our Shaker Square or Highland Square markets. Pick up is always available from the farm.

Wooster Pike Blue our salty, sharp cow's milk blue will also be available this weekend.

Want your blue cheese ready in crumbles? We have cow's milk blue crumbled and ready for your salad for $6.25. Ready to grill this weekend? Burger slices are packaged and ready for your delicious black and blue burgers. 

We appreciate all of our customers that have purchased lamb from us this spring. We are currently sold out of ground lamb and chops. We will continue to bring shanks and leg of lamb to market. Check our Pinterest site for yummy recipes to use these delightful cuts. We are hoping to have more ground and chops available near the beginning of August and be fully stocked up towards October. Lamb is a seasonal product and we are growing most lambs this year on pasture for delicious grass-fed flavor.

School's Out for Summer! Yeah! Kevin and the girls are both finally done with the school year, so I will have more help around the farm. We are working hard to bring you the best blue cheese Ohio has to offer as well as fresh, family raised lamb.

Customers have also requested our full market schedule. We are at market 3 times per week at Highland Square on Thursday evenings from 4-7pm, Shaker Square on Sautrday morning from 8am-Noon, and Medina Farmer's Market Saturday mornings from 9am-1pm.

Hoping for a great market weekend! See you there! The Henslee Family.

Posted 5/24/2013 11:21am by Kevin & Kristyn Henslee.

Ready to shop this weekend?

Yellow House Cheese will be at both Shaker Square Market Saturday from 8-Noon and at the Medina Farmer's Market from 9-1.

Both cow's milk cheeses and lamb will be available for purchase. We are running low on lamb chops, so this may be your last chance to grill our chops until the fall. 


Hoping for sunshine weather!! See you this weekend!

Posted 5/16/2013 12:54pm by Kevin & Kristyn Henslee.

Here's a quick look at what has been going on the farm this week.



We have done much work in the cheese cave this week. Did you know each of our wheels is poked at least 40 times each to get the correct amount of bluing throughout the cheese? This poking is done by hand with a stainless steel skewer. It takes a while to get though each batch. Not the most fun part of making the cheese, but definitely the most important. Each wheel is poked twice about a week to 10 days apart. When the bluing checks out to be ok, we wrap the wheel in foil and move it from the cave to cold storage.



Here are some fun pictures of me and my helpers milking and making cheese. My girls are such a help around the farm. I sincerely hope that someday they will look back and realize how hard we have been working to get this business started.



It is so important to keep our sheep happy. Happy sheep make good milkers. Here are my happy sheep and their sweet lambs (and next year’s milkers).


This Saturday we will see you out at Shaker Square market. We have some really fun vendor neighbors, so make sure you check them out too. If you find the pasta, salsa and unbelievable woodwork, you'll find us!

Foodie Friends, We would love to see your Yellow House Cheese creations. Please share photos of your cheese plates, burgers, dips and more on our facebook page, instagram #yellowhousecheese or email them to us at cheese@yellowhousecheese.com

I have most of my chef orders in for the weekend, if you haven't contacted me yet, get your order in by Friday at 6pm. 

Thank you all for your support!! The Henslee Family

Posted 5/1/2013 9:40am by Kevin & Kristyn Henslee.

Around the Farm

It has been some trying times around the farm this week. Lambs have been born, rejected and reclaimed by mothers that are not theirs, cows have got out of the fence, kids with pinkeye, lots of sheep have jumped off the milk stand and parts of the fence are obviously down (hence the cows getting out). Weeks like this are the times that I wonder what exactly we are doing. I love this life, just not weeks like this. I am not sure if all of our customers, inspectors and fans realize that it’s just Kevin, the girls and I. We don’t have any employees and we do all the work ourselves. Feeding, fixing, milking, cheesemaking, chauffeuring to soccer practice—we do it all. But after I sulk, I know that there is nothing else I would rather be doing. I find much satisfaction from being a cheesemaker and shepherd—but keeping it all in perspective this week has been challenging! Thankfully the weather this week is beautiful and sun-shiny.


Farmer’s Market Season is Here!

Yellow House Cheese will be at three farmer’s markets this season. Kevin is currently selling at the Shaker Square Market on Saturday mornings from 8-Noon. Kristyn will be selling on Saturdays at the Medina Market from 9-1 which starts on May 25. Finally we will be selling in Akron in the Highland Square area from 4-7 pm on Thursday evenings. Cow’s milk blue cheeses are now available at market. Sheep’s milk blue cheeses should be ready near the beginning of June. Select cuts of family raised lamb are also available. Cuts include chops, ground, shanks and leg of lamb. 

Wrapping up Lambing Season

We are nearly done lambing! Only about 5 or 6 more ewe lambs are due and we are now milking 50 sheep. Things are going well in the barn and ram lambs have already been moved out to pasture. Ewe lambs will soon follow sometime this week.

Lamb for Sale

We are selling our family raised lamb at our farmer’s market booth. Cuts include chops, ground, shanks and leg of lamb. We will have grass fed lamb available towards the end of summer and early fall. If you are interested in buying a whole or half of a lamb, please email us at cheese@yellowhousecheese so we can get you on a customer list. There will be enough lamb to supply chefs and restaurants this year. Make sure you set your reservations now to reserve your lambs. Any questions about lamb, you call Kevin at 330.990.7821.

Requests for visits

I am overwhelmed by the amount of requests that we get asking to stop by to visit the farm. While our slogan is, “Sharing Our Farm With You,” I would like to make a general comment. We live here, work here, raise animals here and make food here. All of those factors do not always make it easy for bringing visitors to the farm. We are very busy, jobs always need to be done. With that being said, we will be having some open house hours/ days set up towards the end of summer and fall. For all of those callers that want to stop by for a piece of cheese I encourage you to come visit us at our farmer’s markets.

Keep in Touch
You can also follow us on Pinterest, Facebook and Instagram (yellowhousecheese).

Posted 3/20/2013 10:18am by Kevin & Kristyn Henslee.

Yellow House Cheese March Newsletter

Well the calendar says that it is spring, I really doubt it around here. Besides bunches of bouncing lambs, nothing is really shouting spring. When talking with another local farmer we were complaining about the cold. I summarized to say, "At this point I would rather have warm mud than cold mud." But so is life in Ohio.

Lambing is almost half way done. We have had great successes and few losses-- when you are in the sheep business that's pretty good. We are nearing 70 lambs and are running about 50-50 ewes and ram lambs. Ewes have been prolific with 6 sets of triplets, many sets of twins and only 4 singles. Lambing has made for some sleepless nights, but to see a mama sheep nuzzling her lamb or watching healthy babies jump across the barn makes it all worth it.

To start milking earlier this year we put babies on a lac-tek machine. So instead of their mother's milk, the babies are getting formula or milk replacer on demand. Everyone is growing quickly and has made the adjustment quite easily. In fact we have a lamb group ready to come off of milk and start on grain and hay. All of our lambs will be grass fed this year (if we ever see sunshine, or grass, or it stops being 31 degrees every day). So there will be plenty of lamb available come fall time. If you are interested in lamb, whole, half or select cuts, send us a message so we can put you on a customer list for when lambs are finished.

Kristyn has been busy in the make room already making batches of sheep's milk cheese as well as cow's milk. The cave is filling up nicely and we are gearing up for the busy farmer's market season. We are most likely going to 3 or 4 markets this year, throw in 2 little girls on separate soccer teams and we have quite the busy Saturdays coming up.

Our first market will start in April and Kevin will have lamb cuts and cow's milk blue cheeses to sell at the North Union Farmer's Market on Shaker Square. Yellow House Cheese will be selling there every Saturday from 8am-Noon. Sheep's milk cheeses will not be available until June. We will also be using the Shaker Market as a drop off point for our Cleveland restaurant customers. This will make everything easier on delivery and be much more consistent. Please have your orders in on Thursday before the Saturday market.

Hopefully you already like us on facebook, if not, please do. I post fun pictures from around the farm. You can also find us on Instagram. Search for khens. We are set to private, so just ask to follow us and I will approve you.

As always thank you for your support and looking forward to seeing many of you at markets soon.

Best Wishes from The Henslee Family & Yellow House Cheese

Posted 2/14/2013 11:31am by Kevin & Kristyn Henslee.

Valentine's Day is supposed to be cheesy, right?


Thank you for all the love this past year!

Yellow House Cheese & The Henslee Family

Posted 2/5/2013 11:20am by Kevin & Kristyn Henslee.

As we approach lambing time, we choose to shear our sheep. I know it’s cold outside, I get it. But for the record, it’s my preference to shear the sheep before lambing and milking. I prefer to shear for management reasons—it’s easier for me to give my ewes their yearly vaccinations at shearing, more sheep fit along the feeders after shearing, and it’s cleaner in the milking parlor if the sheep are shorn.

We have a really great shearer. He answers my calls and comes when he is scheduled. I love that—total dependability. This year we are shearing in two cycles, ewes first and lambs six weeks later.

And don’t you know we scheduled shearing day on a day when Kevin was out of town. Convenient for him, right? But I am a strong, tough wife and I was able to manage everything on my own. My sheep are calm and are easy to handle. Actually the worst part of the day involved convincing my seven year old that she did indeed have to go to school that day. She wanted to stay and help like last year. It was a long, drawn-out battle, but in the end I prevailed and Ellen went to school (an hour late, but she still went to school).

Shearing took just over four hours and went without a hitch. Thirty-six ewes all clean and white.


George shearing, A finished fleece, And Ellen from last year, who wouldn't want to miss school for this?

Posted 1/29/2013 1:52pm by Kevin & Kristyn Henslee.



So it’s about that time of year for us—time to get ready for lambing. That means a variety of things, schedule the shearer, make sure our vaccinations are ready to give and make sure we have enough lambing pens. Each year we make a couple more, one or two to replace ones that were broken and one or two to have new to go along with the expanding flock.


Trying to square off my repurposed materials... Chop saw with hearing protection... There's that pink hammer!... Ellen securing hardware


We took advantage of the abnormally nice weather last week to knock out three new lambing pens. And by ‘knock out’ I mean drag the process out over two days and like 10 hours… grrrr! Previously we have bought all new materials for lambing pens, it’s easier and then we have everything we need to start. But I am queen of cheap so I thought we could patch together some pens. Kevin likes things to look all nice and new, I realize that soon enough they will be smeared in placenta and other bodily excrements, so we slapped ‘em together. Most everything we had on hand.


Shopping with daddy... Hinges... Notice the double safety eye wear... you can never be too careful. Or level (pink level at that!). We never did break it to her that level was not important on this project... finally finished

We did have to make one run to Lowes/ TSC for random things and stuff. My favorite part of any project is when Kevin uses pink tools. Our sweet youngest daughter has a pink full-sized tool set, so when you ask for a certain tool, chances are when she hands it to you it will be pink. Love catching Kevin using a pink hammer. So ahead of schedule we have new lambing pens. Next up shearing day!


Posted 1/6/2013 6:38pm by Kevin & Kristyn Henslee.


Border Collie Pups For Sale-- All Puppies have been sol. Thank you for your interest.

We had a surprise batch of puppies right before Thanksgiving. Pups were all born on November 20 and are ready to find a new loving home. Seven puppies were in the litter 4 girls and 3 boys. The mother is our red female Gretta the father is our male dog, Ollie. All will be registered with the American Border Collie Association. Females are $300 and males are $250. Please send a message if you are interested to cheese@yellowhousecheese.com or call 330.416.8881.


Winky-- Female-- The smallest and the cutest. She has a fine white blaze and a full white chest. Has the shortest hair coat of the group.


Panda-- Male-- The first puppy born and has always been the biggest of the bunch. Seems to be the most obedient and is happy to please. He is also the one to find the softest place in the house to lie down to nap.


Harry Potter-- Male-- A sweet puppy with a nice white front. Very playful and sweet.


Hermione-- Female-- The largest female in the litter. She is the most timid and quietest of the group. Really pretty and marked nicely.


Spice T-- Female-- The spunkiest of the puppies. She has a black face with only a small white speck on her crown. She likes to sleep on her back and is a lot of fun.


Big Whiskers-- Male-- A very pretty puppy. Quiet and nicely marked.


Dot-- Female-- Dot is the leader of the pack. A nice, gentle loving female. She is completely adorable.