Ropp Jersey Cheese
Ray Ropp joined the family dairy in 1967, after returning home from the Army. That same year, they built a 96 stanchion barn with a parlor that could accommodate milking 12 cows at one time. In 2000, Ray's son, Ken, joined his father, representing the 7th generation farmer. Since opening, Ropp Jersey Cheese has been committed to maintaining the integrity of the local landscape. Their operations continue to seek ways to make the most of their resources with the greatest respect, minimal waste, and the highest quality product.