Monday, October 20, 2014


Here's the Animal Welfare Approved press release about us!

--Chicagoans can now buy high-welfare, pasture-raised cheese at over 20
stores and restaurants across the city, including Bin 36 and Eataly--

 CHICAGO, IL (October 15, 2014)--Chicago restaurant-goers, shoppers, and cheese-lovers alike can now purchase delicious, locally-produced cheese from Grassfields Cheese made using milk from cows raised outdoors on pasture according to the highest welfare standards in the U.S. and Canada. 

Now available at more than 20 stores and restaurants across Chicago--including Eataly, Bin 36, Longman & Eagle, West Town Bakery, Bangers & Lace, and the Dill Pickle Food Co-op--Grassfields' nine varieties of cheese are made and aged on the 250-acre dairy farm, near Coopersville, MI, using raw organic milk from dairy cows raised outdoors on pasture and fed an entirely grass and forage-based diet-resulting in delicious, flavorful cheeses.

Luke Meerman is the fifth generation to manage AWA-certified Grassfields Cheese, which has been owned by his family since 1882. Meerman is proud to offer cheeses that stand out--not only for their flavor, but for their certified organic and AWA production practices. "I love being able to tell my customers 'I'm the farmer', to taste the cheese alongside them, and then let my certifications help fill in the story of our farm and the origin of the cheese in a meaningful way," he says. "It's a powerful thing."

Matt Reilly, Manager of Salumi and Formaggi at Eataly, says "Understanding what we eat is the only way to develop healthy relationship with our food. As a cheese monger, my goal is to know and build a direct trust relationship with both the producer and my customers. Responsible farming makes this easy and pleasurable. Grassfields Cheese has a long tradition of understanding their animals and cares for them in a loving way. This translates into great products that I am happy to encourage my customers to bring home to their families."  

Antonio RamÍrez, Cheese Director at award-winning Bin 36, says Grassfields' cheeses are "unique and unexpected" and that his customers agree: "Luke Meerman is not running a typical business. He and his family are truly part of the terroir," says RamÍrez. "Grass feeding produces added flavors and sweetness, makes the flavor more interesting, and keeps animals happy and healthy. Happy cows make happy cheese, and we get the happiest cheese from Grassfields."

For a full list of stores carrying Grassfields Cheese visit For retail inquires, contact Luke Meerman on (616) 997-8251 or email

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