Ballard Cheese

Steve and Stacie Ballard started their 35-acre dairy farm in Gooding, Idaho in 1995 with a small herd of Jersey cows and no cheesemaking experience. The volatile milk market made turning a profit on raw milk alone nearly impossible at their scale, so they looked for another path. They enrolled in cheesemaking courses at Cal Poly San Luis Obispo and UC Davis, worked with a consultant, and by 2004 were producing their first wheels of cheddar. Two years later, their Idaho Grilling Cheese won the People's Choice Award at the American Cheese Society contest. First place in the ACS competition followed in 2007.

Today the Ballards and their son Travis run the entire operation — from milking the herd to aging the cheese to packing orders. Their Jersey cows produce rich, high-butterfat milk that gives the cheese a density and complexity you won't find in mass-produced alternatives. The lineup runs from fresh cheese curds straight out of the vat to sharp aged cheddars that have spent months developing flavor. The Idaho Grilling Cheese remains a signature product — a firm, salty cheese that holds its shape on a grill or skillet without melting into mush.

Everything is produced on-site at the Gooding farm. There's no co-packer, no outside facility. The Ballards control every step, from what the cows eat to how long each batch ages. That kind of vertical integration is rare in artisan cheese, and it shows in the consistency. They also invested in solar energy to power operations, reducing overhead by 10% and eliminating propane use entirely — earning state recognition for energy efficiency.

The farm welcomes visitors, and the Ballards are a regular presence at the Boise Farmers Market. You can also order direct through their website. For a family that started with zero cheesemaking knowledge and a stubborn faith in their herd, they've built something worth seeking out — genuine farmstead cheese from a family that never handed off production to someone else.

Products

• Aged cheddar cheeses (mild to extra sharp)
• Fresh cheese curds
• Idaho Grilling Cheese (award-winning)
• Flavored cheese varieties
• Seasonal limited-edition cheeses

Why We List Them

• Family-owned and operated since 1995 by Steve, Stacie, and Travis Ballard
• All cheese produced on-site at the Gooding, Idaho farm
• Award-winning (American Cheese Society People's Choice and First Place)
• Jersey cow herd provides all milk — no outside sourcing
• Solar-powered production facility
• No investors, no co-packing, no corporate involvement