Combining old-world techniques with some state-of-the-art equipment, the Stuyt family of Escalon is bringing freshly made cheeses and cheese products to the region’s marketplace, highlighting their wholesome goodness and health benefits.

“We started making cheese in September of 2015,” Michelle Stuyt, the youngest of three siblings, explained. “It is a family run business; my dad is originally from the Netherlands and that’s where he learned how to make cheese.”

Stuyt Dairy Farmstead Cheese is at 22000 Mariposa Road, Escalon. They have a viewing room where you can see cheese being made, offer a variety of their own products on site and have a small gift shop, as well as an outdoor patio and a new soft serve ‘Flavor Burst’ ice cream machine, perfect for the summer months.

“Just as a hobby, he started making cheese,” Michelle added of her dad. “You cannot sell or give away dairy products without a license.”

But when it became clear that the family could create a niche market for themselves, they went through the required licensing process and established the business.

“It wasn’t really a kitchen hobby, it was something he knew,” Michelle shared of her dad making cheese. “He incorporated those old-world techniques from Holland … that’s when we built the cheese plant and started processing.”

Marking its 10th anniversary this year, parents Rick and Ansally Stuyt continue to be involved with the family business, with son Nicholas, the oldest, assisting as needed. Middle child, daughter Anastasia is now the cheesemaker, and youngest child, daughter Michelle is the general manager. The sisters are the two paid employees.

Mom Ansally does all the deliveries to get their products to outside venues and attends multiple farmers’ markets throughout the year to sell while dad Rick is the mentor and the ‘go to’ source for any questions or needs regarding cheese and equipment.

“It’s still the original building but we now have a gift store added on and at first we just had the gouda style,” explained Michelle. “Now we have fresh cheese curds, spreads, cheddar, brie, queso panela.”

The family has produced some American Cheese Society award winners and as the first official employee of the business, the cheesemaking duties fell to Anastasia.

“My dad taught me how to make the gouda,” Anastasia said, noting that she also went back to the Netherlands for cheese-making classes, along with taking them at Washington State and Cal Poly San Luis Obispo.

The cheesemaker added that all their products “start off with milk, culture and rennet” but there are specific processes for the various types of cheese and cheese products, from using a curd mill to aging the different varieties of cheese for anywhere from two to nine months in a temperature-controlled room to adding in flavorings and salt for cheese spreads.

They also offer a special Cheese Club membership program.

“Four times a year, we send out specialty unique, exclusive cheese by subscription only, and that also comes with other cheeses, two to three cheeses and one to two accompaniments,” Michelle said.

She is also excited for the newest feature that has been added, the soft serve Flavor Burst ice cream machine. With vanilla ice cream as a base, a second burst of flavor can be added in, with multiple flavors to choose from to add one into the vanilla.

“We can rotate throughout the year depending on popularity and interest,” Michelle said, with flavors including chocolate, cherry, mocha cappuccino, cheesecake, blue goo (cotton candy), caramel, bubble gum and banana the currently available choices.

An outdoor patio with picnic tables is the perfect spot to enjoy the soft serve ice cream, which comes in a couple different sizes of cups, depending on the appetite of the eater.

Initially, the machine was for use Thursday through Saturday only but with plans to expand the availability during the warmer summer months.

Michelle added that, being a small family-run business themselves – with she and Anastasia as the two primary employees – they like to feature local products in the gift shop, providing a showcase for other small business people in the region.

“We carry a lot of local products, we try to emphasize small business, artisan, handmade, small batch,” Michelle said of the different offerings. “The honey we carry is from Sons Farm Fresh in Oakdale, we also carry dried spices from Ladd’s in Linden, we have jellies and jams, whipped honey, balsamic vinegar and olive oil, pickled goods, barbecue sauce.”

When they expanded to include the gift shop, Michelle said they added more than just food items.

“Anastasia is a children’s book author as well so we carry some stuffed animals and books for kids,” she explained.

Candles and goat’s milk soaps are other products in stock, along with some Stuyt Dairy logo items.

The cheese making process itself is a multi-step process and though there are no official tours offered, the Stuyt sisters said people are welcome to take a look through the viewing windows to see how it’s done.

Michelle said they can also help people customize a charcuterie board with a variety of their own products and other items from the gift shop, with plenty of already prepared gift baskets and boxes available as well. Their cheese curds – which many refer to as ‘squeakers’ – are a customer favorite.

Getting their products out to market is important, as well, with Michelle explaining that they work with several stores to sell their items including MarVal and Orlando’s in Escalon, a number of the area’s multiple Save Mart Supermarkets, Stewart and Jasper and O’Brien’s in Modesto, as well as Perry’s Market in Manteca, Dave’s Meats in Modesto and other locations in Jamestown, Linden and Turlock in addition to being highlighted at the Escalon-based Lumberyard Cellars. They are also featured at some local produce stands around the Central Valley.

The family is currently making plans for their third annual Harvest Open House, which is scheduled for Saturday, Nov. 22 from 10 a.m. to 2 p.m.

“We always do it on the Saturday before Thanksgiving,” Michelle said of the harvest event. “We will have holiday shopping, giveaways, some special unique cheese pairings so people understand what they can do with it … and this year with the soft serve, we have finished the patio so we will have outdoor games and that gives us more space.”

Business hours at the 22000 Mariposa Road site are Monday through Friday, 8 a.m. to 5 p.m.; Saturday ‘10 or so until 2 ish.’

Sunday, they are closed, unless – as a sign on the door indicates – “you see someone ask and we can open for a bit.”

They can be reached at 209-918-5690 or for more information about the family business or to see the products, visit online – www.stuytdairycheese.com

As the primary point of contact, Michelle handles the e-mails, social media, and deals with the public and said she takes pride in providing the best experience she can.

“At the end of the day, the most important thing, what I enjoy is providing excellent customer service and seeing repeat customers come through the door,” Michelle said. “That tells me that, not only as a business but also as individuals, we are doing something right.”