My name is Robert Klessig, and I am the fifth generation    on Saxon Homestead Farm. My family and I passionately    oversee the pastures and livestock on our farm. I am a    grazier.

   Rotational Grazing is the cornerstone of our farm, and it is what makes our cheeses    so rich and flavorful. We at Saxon Homestead have reduced our reliance on fossil fuels,    energy and chemicals, thus drastically lowering our carbon foot print.

Our cows graze on harvest grass in a patch of pasture called a paddock. They are moved every 12 hours to a fresh paddock to graze. We move the cows not only to ensure the health of the paddock, but also the health of the cows. We have developed over 1000 acres of improved pasture, organized into various paddocks ranging in size from 2 to 6 acres. This is truly a "Sea of Grass."

   Just like the Bison, our cows share and enjoy the fresh air and sunshine with a plethora of    native grass loving birds, like swallows, bobolinks, kingbirds and meadowlarks. Our cows are    a duke's mixture of Holstein, Jersey and Brown Swiss - they are called crossbreds.

We offer them a blend of nutritious grains, home-grown hay, grass and silage to balance their diet and keep them in top notch health. While our cows have access to pasture throughout our northern winters, we also allow them access to comfortable bedded free stalls during inclement weather.

   All animals including cows have an incredible sense of smell, and they avoid grass    growing near old cow pies until they have completely broken down, allowing the natural    cycle of renewal to run its course. A cow pie armors itself against the elements with a sun    baked skin that prevents soil surface run off from contaminating ground water. This allows    the billions of soil microorganisms to regenerate themselves at their own pace, building a    better pasture, cleaner water and healthier soil.