Rami Farm has never tried to get bigger than a family can run. We keep a small herd, make everything by hand, and sell most of it before it ever leaves the valley.
Amir and Leila Rami buy forty acres in Willow Valley and bring home four cows.
The herd grows to fifteen, and the family starts making yogurt for neighbors.
A stone cellar is dug for aging cheese through the winter months.
Three generations run the farm together, still milking by hand at dawn.
Our yogurt sets for twelve hours and our cheddar ages for nine months because that’s how long it actually takes to taste right.
Eighteen cows is as many as we can know by name. We’d rather stay this size than trade the herd for volume.
Anyone who buys milk from us is welcome to come see the barn it came from. We mean that literally.
