THE SWISS CONNECTION

Alan & Mary Yegerlehner  Family Owned and Operated

Cheese Made On-farm  ~~~ Mail Order Available

        AS NATURE INTENDED

        As mentioned above, the Yegerlehners Converted their operation to a more natural pasture-based system. Cows calve in the spring and lactate through the spring, summer and fall. The Cows diet consists of all pasture with no grain or silage supplementation.  Also, no hormones, antibiotics or pesticides are used. Recent research has shown that meat or milk from animals raised on a pasture diet alone , have muck higher levels of beta-carotene, vitamins, and essential fatty acids such as ClA and omega-3. These fatty acids in the diet have been linked to a lower risk of cancer, heart disease, and immune disorders.

       HISTORY

     The Yegerlehner farm currently operated by Alan and Mary Yegerlehner has been in the family since 1860, When David Yegerlehner migrated to the U. S. from Switzerland. The current dairy farm was established by Alan's father Kenneth in 1950. In the early 1990's the dairy farm was gradually converted to a seasonal grass-based dairy. By the summer of 2000, the Yegerlehner,s completed remodeling of the milking barn to allow them to manufacture cheese from the milk of their cows.  Processing can be observed through windows in the store, and the cows can be seen grazing in various pastures around the farm.

       PRODUCTS

        Colby, Cheddar and Montery Jack with a variety of flavorings added .  Hard ice cream in a large number of different flavors. A variety of cured ground beef products, as well as hamburger, all made from our own cattle.

 

On-Farm Store Hours 9:00-5:00 Mon-Sat, closed Sunday (call for winter hours) 

Phone (812) 939-2813  Fax (812) 939-3027  email-ayegerl@ccrtc.com

 

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