About Us

Cool Cow Cheese, part of Martha & Tom’s Farm, is a family-owned and operated creamery right here in Owensville, Missouri. Nestled in the heart of historic German wine country, we are deeply committed to sustainable farming and the 'eat local' movement. In fact, our journey began with a dream to find a piece of land we could ultimately certify as organic.

Since opening our doors in July of 2012, we’ve been bustling with activity. We are currently juggling four major farm projects; all centered around writing the next exciting chapter for our little family. Situated on a charming road just up from Third Creek, ours is a true working farm, dedicated to producing exceptional farmstead artisan cheeses from our beloved herd of registered Jersey cows.

Honoring the Land, the Herd, and the Craft

Many of the world’s cheeses take their names from the places where they were first crafted, a reflection of the unique harmony between local cows, the land they graze, and the traditions of the cheesemakers. While much of today’s cheese industry prioritizes uniformity, we embrace the distinct regional character that only comes from our cattle and our land. The result is a flavor defined by our family’s herd, our land, and the craft we’ve honed. Because of this, people often ask why our cheese tastes different from others bearing the same label.

Herd First: The cows come first for us. We love working with Jersey cows because of their easy-going nature and the quality of their milk. (We believe rich milk makes better cheese!) We even breed our herd with cheesemaking in mind, selecting for naturally high cheese yields.

Soil Second: What cows eat directly shapes the flavor of their milk, and that flavor becomes concentrated in the cheese. Because of this, the grasses available to the herd are a central concern for any cheesemaker. When we purchased our farm, left untouched for twenty years, we chose it for its native grasses and soil unspoiled by chemicals, all to produce a cleaner, more natural cheese. To support our high‑producing cows, we lightly overseeded the pasture with clover, which lends a subtle nutty note that carries through every cheese we make.

The influence of both cow and land places a constant demand on the cheesemaker’s expertise. Different grasses create different milk flavors, and those flavors shift throughout the growing season. It falls to the cheesemaker to decide which style of cheese best suits each day’s milk, with no two batches ever being identical. Much like a winemaker working with grapes that change from season to season, the cheesemaker must respond to the character of the milk the land and animals provide. Ultimately, it is the cheesemaker’s palate that determines which cheese is made from which milk and when each wheel has matured enough to be shared with our customers and guests.

Our Farming Practices

Our Philosophy: In the true spirit of land stewardship, we see ourselves as caretakers of creation’s most essential plant—grass. We harvest our pastures in the most ecologically responsible way possible, working in harmony with the laws of nature and the natural rhythms of our cows. The rich milk they provide is the beautiful reward for this careful stewardship. Ultimately, our greatest satisfaction comes from providing for our family and our community in a way that deeply respects the earth and nourishes everyone who walks upon it.

Our Mission: With two cheesemakers in the family, our perspective naturally leans toward the regional character of cheese. Our Missouri County has deep cheesemaking roots, and our goal is to revive that tradition, much the same as folks have revitalized winemaking in the area. 

Five Corner Posts of Sustainable Farming

  1. Farming that is profitable enough to generate cash flow today and allow the next generation to pay a fair price for the farm in the future
  2. Farming that fits our way of life, our values, and our goals
  3. Farming that can be done by most farmers, not just the best
  4. Farming that increases rather than depletes the farm’s soil and resources
  5. Farming that attracts our children to the farming way of life

How We Fulfill the Grass Based Dairy Principles

  1. We start with the grass that God and the Brinkman family gave us and add organic clover for the well-rounded diet a good dairy cow needs.
  2. We start with soil tests and have a soil improvement plan that lives up to organic principles.
  3. We work with the local conservation commission (Thanks, Mark!) to create non-eroding cow lanes and watering systems.
  4. We plotted out a paddock system that helps the cows graze the grass evenly and have fresh grass to produce high-quality milk and cheese. Cow Fact: Grass is ready to be harvested when it is as tall as the cow's eyes when she is eating, and the grass is done being harvested when you can see her nose when she is eating. For our Jersey cows, grass at 8 to 10 inches tall is ready to eat. Grasses that are 4 inches or less is ready to rest and grow.
  5. We breed our cows to standards for cheese merit, as well as cows that are denoted as doing well in a grazing environment.
  6. We raise registered Jersey cows because they have the lowest carbon footprint. For their size, they produce the most amount of quality milk for cheese than any other breed. Besides, they are so good looking!