Ballard Cheese

Stacie and Steve Ballard, started their 35-acre dairy farm in Gooding, Idaho in 1995. Steve wanted to start a dairy farm despite not having any personal experience in part because other family members were already in the farming business. Steve and his son Travis had both worked with heavy mechanical equipment and were good with their hands. Those skills were indispensable to the success of the farm. Today, the Ballard's operation is year-round, with about 100-140 cows. 

Like many dairy farms in Idaho's Magic Valley, the Ballard’s initially made a living by supplying milk to large cheese operations such as Glanbia in nearby Gooding. The family diversified into cheesemaking with Travis in 2004 to add more value to their milk and diversify from the volatile milk market. Though the Ballards were novices at cheesemaking, their "can do" spirit and willingness to learn soon saw them producing award winning cheeses. The family began their cheese operation making cheese curds and then expanded into a full line of farmstead cheeses. 

One of the things that put Ballard Cheese on the local map and won them many friends was the family's weekly presence at the Farmer's Market in Boise, Idaho. Come rain or shine, the Ballards made the supreme effort to load up on cheese, trek to Boise, set up their booth and spend all day providing free samples, and selling cheese. Regularly meeting with the public established the Ballard brand, created opportunities for customer feedback, and provided insight into what products customers were drawn to.