Farm challenged to be creative

When dairy farmers John and Kim Koepke began to feel the pinch of rising land prices from country estates and hobby farms, later known as Koepke Family Farms in the towns of Ashippun and Oconomowoc, they knew it was time to get creative.

The Koepke's wanted to retain their agricultural tradition, which began with John's great-great-grandparents in 1875. In 1937, when his grandparents, Harvey and Ruth, took up dairy farming a few miles from the family homestead, they got 15 acres and a barn that had room for seven cows. The farm expanded under the ownership of John's father, Jim, and his uncles, Alan and Dave.

Dairy producers embrace visits with the public

When Koepke Farms produced its first batch of LaBelle cheese, it made consumer interaction a key component of sales. The fifth-generation dairy near Oconomowoc, Wisconsin, has been a fixture on the landscape since 1875.

In Waukesha County, where the farm is located, people have replaced cows. Once known as a dairy-production mecca, it is now the third most populous county in the state.

“We are on the urban fringe,” says Kim Koepke, who farms with her husband, John. John’s uncle, Dave, helps manage the herd, and father-in-law Jim is still involved in the operation. Developing their own cheese brand started as a way to diversify the 350-cow dairy. Over the past 10 years, the farm’s cheese business has grown into a successful endeavor that finds the LaBelle cheeses in more than 30 grocery stores in southeast Wisconsin, as well as a continued presence at area farmers markets.

Cows, cheese, conservation - Koepke Farms focuses on all three

OCONOMOWOC, Wis. – John and Kim Koepke know good cheese starts with good soil. The Koepkes’ deep love of the land and commitment to exceptional cow care is reflected in every package of LaBelle Cheese. Made with milk from cows at Koepke Farms, LaBelle is an artisan cheese handcrafted in small batches and carefully aged for a smooth, buttery flavor.

An original Wisconsin cheese made in Oconomowoc

With the push to get corn harvested behind them and machinery put away for the winter, John and Kim Koepke are in the midst of the final year end push at Koepke Family Farms - cheese gift boxes. 

The last quarter of the year is the busiest time for cheese sales. By Christmas Eve, the last gift box of LaBelle cheese, an original Wisconsin cheese, should be packed and delivered.

They've had a couple of gift box requests "come down to the wire," in past years, which required "all hands on deck," to get orders filled.

"It takes a special group effort to get it done," said Kim. "We push really hard in these last couple of months."

But they know when they hit the sales drop off in the beginning of the year - once the time of holiday indulgence is over, football season is done and people are hitting gyms to work at New Year's resolutions - the Koepkes will have more time with family. 

Autumn apple cheeseboard

Directions:

Arrange the cheeses on a serving board. Fill in board with apples, pizzelle cookies, crackers, apple butter, pecans and sage. Serve with apple cider and cinnamon sticks.

Recipe Tip:

Make it your own! Substitute any of your favorite varieties of Wisconsin cheese on this cheeseboard.

Wisconsin 2011 Koepke Farms Oconomowoc, WI Leopold Conservation Award Recipient

Koepke Farms Inc. is a partnership between brothers Alan, David, Jim, and Jim’s son John. They milk 320 cows, grow 1,000 acres of crops and manage 150 acres of woods and wetlands.

They were one of the first farms in their area to adopt a completely no-till system and utilize contour strip cropping, diversified crop rotation, nutrient management, cover crops and grassed waterways.