Samish Bay Cheese originated in 1996 and has been organic from the start. The current owners took over in 1998, and have invested heavily in growing the production facilities, product line, distribution and employees (now 20).

The farm produces fresh and aged cheeses, including several proprietary award winners, as well as yogurt, labneh, kefir, beef, veal, lamb and pork. Samish Bay's fresh cheeses, including their signature Ladysmith, have a strong following; no other company offers a similar line of cheeses. Their whole milk yogurts have steadily growing distribution and a loyal customer base. There are few organic yogurts offered in grocers, and Samish Bay has carved out a niche in many co-ops and grocers.

This is a certified organic dairy, using milk from their own dairy, in addition to purchasing milk from a nearby local organic dairy. After running this business for over 20 years, the owners have developed a strong market for their products and created a well-recognized brand, especially in the greater Puget Sound area.

Included will be the 54 acre farm, a 3,000 sq. ft. production plant with aging rooms/refrigerated storage (four temperature zones), a 900 sq ft retail store, a 33,000 sq ft barn, a 5100 sq ft barn, farm and processing equipment, livestock, inventory (including some Goudas and Cheddars aged up to 10 years and older), our registered trademark, as well as wonderful large farmhouse in a beautiful setting that draws tourists from all parts of the country. Cheese equipment includes two pasteurizing vats: 1500 L and 500 L, two press tables, and whey more!