My Dad (Ed) always said that Lake Michigan enhanced the flavor of the Maple syrup produced from our woodlots. I don’t know if there is any scientific data to substantiate his belief but he was convinced of its effect on our weather, air, foliage, trees, fields, cattle, and our karst soils.
Karl Klessig
Saxon’s little corner of the natural world was formed thousands of years ago. Eight inches of top soil sits on red clay loam, deposited by the lake on glacial till, sitting on limestone dominated, fast draining Karst soil. The clay loam holds moisture for our pastures. This makes for great pastureland touched by moist breezes off Lake Michigan. Other great cheesemaking regions of the world have Karst soils — the Auvergne, Southern Italy, St. Nectaire and even Roquefort, but none has topsoil on clay or a lake as big and beneficial as ours.
