In August 2013, over homemade Old Fashioneds, two Annas plotted a partnership around their dreams of creamy, buttery sheep and cow milk, carefully handcrafted into beautiful, delicious cheese. Anna Landmark, a small farm owner, and Anna Thomas Bates, a food writer, met at a potluck for Green County Women in Sustainable Agriculture. Today on their farm, the two Annas produce sheep and pasture – grazed cow milk cheese – beautiful cheese from uncommon milk. Petit Nuage, a fresh sheep milk cheese, won a gold medal in the 2015 U.S. Cheese Championship Contest. Anabasque, a washed rind, cave-aged sheep milk cheese, is inspired by the cheeses of the Basque region. Tallgrass Reserve is a pasture-grazed cow milk cheese aged 6-12 months. A little piece of land, a Swiss grandfather, a noisy milk cow named Freckles, a flock of wild sheep, two goats named Giselle and Celeste and a passion for local food and cooking are the roots of Landmark Creamery.