At Tieton Farm & Creamery artisan cheesemakers bridge the gap between farmstead experiences and agritourism
Written by Jill Perillo Clark
IN THE ROLLING foothills of Yakima County, a unique story unfolds at Tieton Farm & Creamery—a story that started not in a barn, but behind laptops. Co-owners Ruth and Lori Babcock left behind careers in Seattle’s tech industry to pursue a dream rooted in sustainability, animal welfare and artisan cheesemaking. Since purchasing the property in 2008 and securing their farm license in 2010, they have built a vibrant farmstead where every wheel of cheese is a reflection of their vision, and every animal is part of the family.
From Code to Curds
“We didn’t want to replicate industrial agriculture,” says Ruth. “We wanted something real, something responsible—and something that made people excited about where their food comes from.”
That philosophy permeates every aspect of Tieton Farm & Creamery. Animals are pasture-raised and rotated, the land is carefully stewarded, and the cheese is crafted with the same thoughtfulness that guides the farm’s mission.
Powered by solar energy, the farm reflects Ruth and Lori’s deep commitment to sustainability. By putting animals and the environment first, they’ve shown that responsible farming produces food that’s not only more flavorful but also highly meaningful.
The Heart of the Herd
Goat and sheep milk form the foundation of the creamery’s award-winning cheeses. Energetic Nubian goats, recognized by their long, floppy ears, and sturdy, bearded Alpines produce milk high in butterfat and bright, lively flavors. Complementing them, the farm’s sheep provide naturally sweet, mineral-rich milk that adds depth and complexity to the creamery’s blended cheeses.
“We love working with milk blends,” explains Lori, who leads the cheesemaking process. “Mixing sheep’s and goat’s milk adds layers of complexity, like building a painting with depth and texture.”
Supplementing the herd are two dairy cows—Wanda, a Brown Swiss, and Polly, a Milking Shorthorn—whose milk is used in select small-batch cheeses and specialty offerings, adding another dimension of flavor to the creamery’s portfolio.
Farmstead Experiences and Agritourism
In the spring and summer, Tieton Farm & Creamery welcomes visitors for Saturday farm tours. Led by Ruth, the guided tours offer guests a firsthand look at pasture life, cheesemaking, and the ethos behind the farm. Tour fees can be applied toward on-site cheese purchases, encouraging visitors to savor the fruits of their experience.
Looking ahead, Ruth and Lori plan to expand their agritourism offerings with solar-powered classrooms and cheesemaking workshops. “We’ve always believed in partnerships,” says Lori. “Our cheeses are part of a larger story about what rural Washington has to offer.”
“People are hungry for connection—to their food, to the land, and to each other,” Ruth says. “Agritourism allows us to foster that.”
Cheese Lineup & Pairing Guide
Reba
An award-winning, soft-ripened, washed-rind cheese, Reba offers a rich, creamy center that gently oozes when sliced.
Pairings: Sparkling wine, dry Riesling, Pinot Blanc, or a fruity Gamay—wines that complement Reba’s delicate flavor without overpowering it.
Phoebe
A feta-style cheese with a fresh, crumbly texture and a subtle touch of salt. Phoebe’s bright profile and versatility make it a go-to for everyday meals or entertaining.
Pairings: Crumble over beet salad or roasted root vegetables. Enjoy with a zesty Sauvignon Blanc or a light-bodied red like Grenache.
Bianca
Made from a blend of sheep and goat milk, Bianca is soft, spreadable, and mild, with a clean, creamy finish. This gentle cheese is as delightful as it is approachable.
Pairings: Spread over warm flatbread or fold into a vegetable frittata. Sip alongside a crisp Albariño or a refreshing Grüner Veltliner.
Mona Lisa
Aged for 10 months, this sheep and goat milk blend is firm and nutty, reminiscent of a classic Pecorino. Grate it, shave it, or savor it in slivers.
Pairings: Try shaved over roasted asparagus or a fresh green salad. This versatile cheese complements everything from fruity Rieslings to bold, full-bodied Syrah.
Francesca
Studded with roasted green pepper flakes, this firm, zesty cheese brings a touch of warmth and melts beautifully.
Pairings: Top over roasted corn or incorporate into empanadas for a flavorful twist. Enjoy with a dry Riesling or any lively, sparkling wine.
Black Pearl
This ash-covered, bloomy-rind cheese is made from pasteurized sheep and goat milk and is a prized for its creamy, mild texture and earthy aromatics.
Pairings: Spread over toasted rustic bread and let the cheese shine. A crisp Rosé enhances its mild earthiness and soft finish.
Sonnet
A cow’s milk cheese with a mild aroma and grassy, earthy undertones.
Pairings: Serve with crusty bread or crackers, or top with fig jam for a sweet-savory contrast. Matches up with a fruity, rustic Pet Nat or any sparkling-style wine.
Wanda
Made from raw cow’s milk and named after the farm’s beloved Brown Swiss cow, Wanda is highly versatile and can be sliced or grated.
Pairings: Ideal for charcuterie boards, it pairs beautifully with Chardonnay and light to medium-bodied reds.
Find the Cheese
Tieton cheeses can be found at the Queen Anne Farmers Market, Salmon Berry Goods, PCC Natural Markets, and on the menu of La Medusa restaurant in Seattle.
They also partner with Collins Orchards for CSA offerings. Learn more at www.tietonfarmandcreamery.com.