WATERLOO, Wis.-Any cheesemaker worth his starter culture will tell you that you can't make good quality cheese without good quality, fresh milk. One of the crucial challenges cheesemakers face is procuring a steady source of milk that arrives at the plant gate in top condition. For most that means maintaining a good relationship with a cooperative, developing a network of farmers, and working with raw milk distributors.
For George Crave and his brothers, it means maintaining a good relationship with about 600 Holsteins. The Craves and their families operate Crave Brothers Farms, and Crave Brothers Farmstead Cheese, LLC.