Colin McGrath began his career in the food industry at the age of 15, working in restaurants and earning his degree from the Culinary Institute of America in Hyde Park, NY by age 20. Post-grad, Colin became Head Cheese Maker at Sprout Creek Farm in Poughkeepsie, NY, going on to develop an award-winning line of cow- and goat-milk cheeses. (Some recognitions include: 1st place in the US Championship Cheese awards, 2 Good Food Awards, 1st place in The New York State Fair Dairy Competition, multiple 1st places in the American Cheese Society Annual Competition, and 3rd Best in Show at The American Cheese Society Annual Competition - no big deal.)
In 2016, Colin began his very own cheese company, churning out a variety of artisan cheeses in New York’s Hudson Valley. If there’s one thing Colin knows, it’s that good cheese can only be made from good milk, which is why the McGraths are committed to working with - and forging last relationships with - the best local small-batch dairies. For Colin and his crew, cheese-making isn’t just about award-winning flavors (though that certainly doesn’t hurt) - it’s also about paying homage to an age-old tradition.
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