Michigan’s story has always been written in its soil. When farmers first settled here in the early 1800s, they came from across Europe – many from Germany, the Netherlands, and the Baltic region – bringing their seeds, tools, and farming traditions. They cleared forests, built barns by hand, and created communities built around cooperation and shared labor. Farming wasn’t just survival – it was freedom and identity.
These early families fought to protect their land and their way of life. By the late 19th century, Michigan had earned a place among America’s agricultural leaders. Its fertile glacial soil supported wheat, corn, sugar beets, and dairy. Regions like Ottawa, Allegan, and Montcalm became symbols of hard work and abundance, while towns built entire economies around family-owned Michigan farms.
Today, Michigan remains one of the most diverse agricultural states in the nation, producing over 300 types of crops and ranking among the top ten dairy producers. That mix of productivity and tradition continues to define local life – where many farms are still family-run, passed down through generations, and tied to the rhythm of the seasons.
From Farm to Dairy – The Start of Michigan Cheese
With rich pastures and cool weather, Michigan quickly proved perfect for dairy farming. Early creameries appeared in the mid-1800s, when farmers began pooling milk to make butter and cheese collectively. This cooperative spirit shaped the identity of Michigan cheese – a product of both land and community.
Throughout the 20th century, small dairies flourished in places like Coopersville, Lakeview, and Fremont. Many produced classic farmstead cheeses that reflected the clean, fresh milk of the region. Even as larger factories emerged, traditional makers never disappeared. The idea of a “farm country cheese house” – a small rural creamery serving nearby families – became a familiar part of Michigan’s landscape.
It’s that same spirit that guides Andrulis Cheese today. With more than 80 years of cheesemaking history under the Michigan sun, we continue what generations began – crafting farmers cheese the old-fashioned way, using milk from Michigan farms and recipes rooted in Lithuanian heritage. Our story is one of both tradition and belonging, showing how farming families have stayed committed to this land for centuries.
Why Michigan Is Ideal for Cheesemaking
Beyond its soil, Michigan offers something few regions can match – balance. The Great Lakes moderate temperatures, keeping summers mild and providing natural humidity that helps preserve freshness. The combination of fertile pastures, clean water, and seasonal variety gives milk a distinct richness that’s ideal for cheesemaking.
That’s why many in the industry refer to West Michigan as an emerging cheese capital of Michigan – a region where local dairies, specialty producers, and family creameries still make cheese by hand. From the rolling hills of Oceana County to the markets of Grand Rapids, you’ll find the same dedication to quality that shaped early farm life here.
This balance of nature and care is what defines Michigan cheese. It isn’t mass-produced or rushed – it’s shaped by patience, craft, and the people who know their herds by name.
How About Michigan Cherry Farmers Cheese?
At Andrulis, we’ve long believed that good ideas take time – and this one did. For years, we talked about blending Michigan’s two proud traditions: cherries and cheese. Both are natural symbols of the state, grown and made with the same dedication that defines local farming.
Only last year did we finally bring it to life – Andrulis Michigan Cherry Farmers Cheese. Tart northern Michigan cherries meet smooth, mild farmers cheese in a flavor that feels like a celebration of the region itself. It’s bright, balanced, and unmistakably local.
Maybe this cheese will become a new inheritance from the Michigan market – a modern addition to the state’s proud dairy tradition and a small reminder of how good ideas, like good farming, always come from patience and care.
Conclusion
From the first barns built by hand to today’s small creameries, Michigan has always been a place where farming endures through people, not machines. The same values that built its fields and dairies continue to shape every block of Michigan cheese – local, honest, and made with pride.