facts about us

Our family’s unwavering passion for sustainability for our land, our herd, and most of all for each other is the thread that has been woven throughout the seven generations that have lived and worked this farm. Our dedication to keeping healthy, happy, and productive livestock as well as our ability to diversify has contributed to our success not only in the past but continues today and will continue far into the future. Thank you to all our customers and partners who have made what we do possible.

Lyman "Lee" Robie

Lee is the fifth generation to own and operate the Robie Farm and serves as the Chief Sales Manager. To be a great salesman you need to know the product from beginning to end and Lee’s knowledge and expertise in breeding, raising cows and all aspects of farming has given him the exceptional ability to sell and market our products to restaurants and coops. It is Lee’s desire is to continue to provide wholesome, flavorful, nutritional food for all our customers and to be a benefit to all the local farmers who partner with us.

Mark Robie

Mark Robie, son of Lee Robie, is our Farm Manager and Head Cheese Maker. Mark’s main focus is on breeding and raising our cows, which includes managing the milking parlor and creamery. He also oversees the pig and poultry operations. As Farm Manager he is also in charge of machinery, and equipment. Mark is committed, as were his ancestors who worked on this land since 1870, to maintain this land now and for future generations.

Jonathan Flocke

Jonathan Flocke is our Sales and Operations Manager. He is in charge of all wholesale and direct sale accounts including purchase orders, invoicing, inventory, and deliveries. He oversees all aspects of our farm store. Jonathan is our expert on meat cuts and the quality of our meat. If you have any questions about our products, he is always ready to help.

facts about our


Our meat products adhere to the Robie’s humanely raised, growth hormone free, all-natural and locally grown (HGAL) production standards.  These standards represent the ethos that we constantly strive to meet.  Our Normande, Hereford, and Angus crosses provide outstanding components of flavor and tenderness. From spring to fall, our herd grazes day and night on lush grass. During the winter months, they are fed hay and supplemented with protein-rich grain.

facts about our


We raise our own supply of pork from piglets to finished hogs. We maintain the HGAL standard with all the pork we sell.  Our pigs are raised in a hoop house that allows a natural environment with deep bedding, and plenty of fresh air and sunshine.  Pigs have a strong instinct to root with their noses and in the hoop house they can do just that.  They receive a daily ration of premium grain and a combination of hay and plant clippings.  We have a variety of breeds:  Yorkshire, duroc and Berkshire which equates to pork meat that is uniquely lean, juicy, and has a great depth of flavor.

facts about our


Our Pasture Poultry operation produces humanely raised, all-natural pasture grass and grain chickens and turkeys right here on our farm. The specialized technique is to raise poultry in movable structures from May through October on pasture as opposed to indoor confinement. The result is meat that is high quality, tender, flavorful and rich in vitamin A and Omega-3 fatty acids. Robie Farm birds are processed here on our farm in a unique way to ensure that flavor and quality are not lost.  We never use a chlorine bath, and no dyes or preservatives are used in the processing of our poultry.

facts about our

farmstead cheese

Our homestead cheese is made in small batches with Robie Farm raw milk, then aged on wooden planks in the cheese cave right here on the farm. Our cheeses are made from GMO-free milk from our Normande cows which produce the best components for making cheese.  Once the milk from our cows is properly processed in the cheese room it is pressed into the molds which are then soaked in a sea-salt brine. This gives the cheese a perfect amount of salt and forms the rind, which protects the cheese during aging. The wheels are then removed from the brine and placed on wooden racks in our cheese cave for a period of 12 to 24 months. Aging is where the “magic” happens as the enzymes produced by the cheese cultures slowly break down the cheese and create the complex flavors, we all know and appreciate in cheese.

facts about our

raw milk & cream

Raw milk is milk that comes directly from a cow’s udder and is not pasteurized or homogenized and has superior nutrition and significant health benefits over pasteurized milk.  Raw milk contains greater bioavailable nutrients than pasteurized milk, as well as a wide array of beneficial enzymes and probiotics which are known to have benefits on the immune system and gastrointestinal tract. Along with our Normande cows we keep several Jersey cows in our milking herd as they produce more pounds of milk per pound of body weight than any other breed, and their milk is high in butterfat. The proper ratio of Normande to Jersey cows in our herd enables us to produce the highest quality GMO-free milk and cream.