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Curd pressed into a finished cheese product results in leftover whey. This liquid, first deemed waste, then applied by conscientious farmers as fertilizer, has graduated to our ideal application. Using residual whey to supplement grain, Ropp’s Duroc and Hampshire hogs enjoy diets resulting in:

  • Better tolerance and growth than grain-fed piglets
  • A more tender meat, completely suffused with a delicate taste

“When we are talking dairy farms, one can almost watch the whey turn to delicious, juicy pork. Yes, it’s true, once the good butterfat has been removed, we have in essence sugar water, a known fattening agent. And yet, good whey retains the protein, amino acids and other nutrients of milk.” The Natural Farmer September 2009



Cheese production is an art and a science. Taste the hand-crafted, artisan products created by Ropp Jersey Cheese.



Who would have guessed that striving to be conscientious farmers would lead us to a more tender pork, completely suffused with delicate taste?



We’re hands off in our beef production. That is, we use creature-friendly grazing and less obtrusive maintenance resulting in a healthier, tastier, leaner, yet still juicy burger.



At Ropp, we mean it when we say all-natural and free-range poultry. Those ideals marry perfectly with Ropp standards that have been growing for seven generations.
Ropp Jersey Cheese Store
2676 Ropp Road    Normal, IL 61761