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Cliff Conradt
For Cliff Conradt, dairy farming is truly a way of life. He and his son Randy operate their farm on the same land Cliff’s father cleared 95 years ago.
Milk from the Conradt’s cows has been made into Black Creek cheeses since 1961. Cliff says he chose to sell his milk there because of the cooperative structure where “everyone is treated equal.” He has taken an active role in Alto Dairy Cooperative by serving on several committees.
“I enjoy what I’m doing,” Cliff says of dairying. “I am doing what I want to do.”
As a lifetime dairyman, he has learned to live “day by day” as he manages the farm consisting of 240 milking cows, as well as calves, dairy steers and cropland. The Conradt’s family farm values emphasize keeping the herd small enough for them to successfully operate with little outside help.
The Conradt’s take great pride in the cheese made only a few miles away at Black Creek, and their relatives across the country have come to expect it for holiday gifts. As Cliff simply puts it, “It’s just good, quality cheese.”
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Dean, Wayne and Daren Noack
As the fourth generation on a century-old family farm, brothers Dean, Wayne and Daren Noack have sent milk from their cows to Black Creek since 1963.
“We try to make the best milk we can because we know where it is going,” Dean said. “Local people that we know are eating what we are making.”
Complimentary to the sincere care Dean takes in producing premium milk, he also enjoys the every-day work with their cows.
“Cows have their own attitudes. It’s fun to work with them and get along with them like you would another human being,” he added.
Nearly all of the 60 cows in the Noack’s herd are red and white Holsteins. Though Holstein cows are typically black and white, this specific coloration is the result of over 30 years of carefully managed breeding. Raising a herd of these deep-cherry and white spotted cows is especially fulfilling for Wayne, whose “high school dream was to own a herd of red and white Holsteins.”
The cows are given as much access as possible to the green pastures surrounding the farm, allowing them to turn fresh grass into the flavorful milk that makes high-quality Black Creek Classics.
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Poygan Shores- Greg Freer Family
Dairying runs deep in the Freer family. As the 5th generation on the family dairy farm located on the shores of Lake Poygan, Greg Freer has been committed to producing high quality milk all of his life. After joining the operation with his father in 1976, Greg then took over the family dairy in 1978 and has been the manager and owner ever since.
A committed and hardworking individual, Greg starts his day at 4:30 a.m. each morning. His normal routine consists of feeding, milking, and caring for the 80 black and white Holsteins that fill his barn. In addition to managing cows, Greg also farms many acres to grow feed for his animals.
Although he states that farming “sometimes is a challenge” it is evident that Greg is truly passionate about his work and proud of his dairy farm family heritage.
For over 35 years, the Freer family has sent their milk to the Black Creek plant. The Freers take pride in the Black Creek Classic cheeses made from milk produced on their farm. Greg explains, “We try to produce only the highest quality milk in order to provide consumers with a good product.”
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Volkman Farms
Greg and Chris Volkman are more than just business partners, they are the successful father and son partnership of Volkman Farms. Just as Greg got his start with his father nearly 25 years ago, Chris joined the family dairy operation about 5 years ago as a part-owner with his father.
“Farming is in my blood,” says Chris, “I feel special to spend time with my parents everyday.”
Currently the Volkman family has 52 milking cows and farms nearly 400 acres. Chris primarily focuses on the cows while Greg is the final decision maker and is in charge of the crops. Greg and Chris are also joined by their wives, Barb and Mandy, in the family operation.
Milk from Volkman Farms has been sent to the nearby Black Creek plant for more than 15 years. In addition to supplying milk to the plant, the Volkman family is proud of the delicious products that are made from their milk. In fact, their family buys virtually all of their cheese from Black Creek.
Greg shares, “We know the importance of producing quality milk because we also want a quality product to serve to our family.”
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Tom and Rose Schroeder
Tom and Rose Schroeder find their fulfillment in working together on their family dairy farm. Milk from their 60 cows has been made into cheese at Black Creek for 35 years.
“I don’t buy other cheese besides Black Creek’s because we notice the difference in the taste – other people do too,” Rose said.
The Schroeder’s know that the best cheese comes from the best quality milk, and they take great pride and enjoyment in farmlife. Tom and Rose can both compare dairy farming to their experiences working for a local paper mill before they took over the farm.
“Here, you are out in the open, in the country,” added Rose.
“It is gratifying to plant crops, see them grow and then feed them to our animals. It is a good feeling to be your own boss and accomplish something,” Tom said.
Tom and Rose took over the operations of the dairy from Tom’s father, who remained an active part of the farm until he passed away at 72 years of age. They have two grown daughters, and they see the future of their farm as staying small.
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Country View Dairy – Harold and Larry Ellenbecker
The Ellenbecker family exemplifies what it truly means to run a family dairy farm. Harold, along with his brother Larry, have been farming for nearly 45 years. Two nephews and their wives are also involved on the farm, representing the fifth generation to work the land since the farm began in the 1800’s.
Harold Ellenbecker has a deep passion for what he does, and when asked why he is a dairy farmer, he simply asserts “It is in our blood.”
He also recognizes the farm’s vital role in caring on the dairy farming tradition known to Wisconsin. “We want to see farmers remain in this area,” Harold said, as he pointed out the encroaching city near-by.
Harold describes himself as a cooperative-minded person and likes the being part of a cooperative that cares about dairy producers and provides training for young farmers.
The farm runs solely with the help of family members, and they care for 195 cows on their two farms. Their cows’ milk has been shipped to Black Creek for over 40 years.
The nation-wide selling of Black Creek Classic is something Harold anticipates. He said, “I think Black Creek has a good product line that is well-known in this area,” and now other people will be able to savor the cheese across the country.
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Bob & Katherine Van Hulle
Bob and Katherine Van Hulle
On the Van Hulle dairy farm, cows are the top priority. As the fourth generation on their family-owned dairy farm, Bob and Katherine Van Hulle know the importance of taking care of their cows.
“Our cows are pampered,” says Bob about the quality of life of their herd of 70 milking cows. “We always make sure they have fresh feed in front of them, and we take other steps in ensuring their comfort with sand bedding and fans.” The Van Hulle family also focuses on breeding cows for longevity, and several of their cows have been producing high quality milk for 8-10 years.
The Van Hulle family farm began when Bob’s great-grandfather immigrated to the United States from Belgium in 1878. Currently, three generations carry on their family’s tradition and work on their farm including Bob, his father, and son, Chad.
A long time milk supplier to the Black Creek plant, the Van Hulle family has sent their milk to be made into quality cheeses for about 30 years.
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Warren & Sally Barclay, son Aaron
Since 1976, the milk from Warren and Sally Barclay’s cows has been made into Black Creek cheese. They, along with their son Larry, care for a small herd of 50 milking cows while their other son, Aaron, now farms on his own. A two-story barn built during World War II is located on the farm. During the warm summer months, the Barclay family prefers to keep the cattle out on lush, green pasture. This is part of their philosophy of farming: they like seeing the cows out on the grass. It is the lush green pastures of the Midwest that provide the milk’s unique quality flavor base.
Warren has spent his entire life carrying on a century-old family tradition of dairy farming. When asked why he has taken on this task for so many years, be replied, “I still like milking my cows –it is a job that I enjoy.”
Sally’s niche in the operation is raising calves. She treats each newborn calf as a mother treats a child and appreciates the connection she has with the animals and nature.
The Barclay family said they enjoy being a part of Alto Dairy Cooperative because of the people and the cooperative atmosphere and – of course – the cheese.
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