Schoch Family Farmstead

Second generation dairyman John Schoch still does most of the milkings himself, running a herd of fewer than 80 purebred Holsteins that graze pastures dampened by fog drifting in from Monterey Bay, and his three sons Ty, Seth and Beau all work in the family business.

The family bottles raw, non homogenised milk with its natural cream layer, makes artisan cheese aged on the farm, and cultures a traditional Swiss style yogurt from unhomogenised whole milk. Products are sold at farmers markets, including Monterey on Fridays and Aptos on Saturdays, and at select grocery stores and restaurants around the Central Coast. The farm works with local conservation groups on hedgerow planting, habitat restoration, composting, rotational grazing and improved pasture management.