Meet the farmers

Seventeen years ago, Lesley and Barry Million had no intention of becoming award-winning artisan cheesemakers. Their journey began simply as an escape from the traffic and noise of Springfield, leading them to a beautiful piece of land in the hills south of Fordland. This idyllic property, a mix of pasture and forest with a meandering creek, was perfect for their new life of self-sufficiency. They started by gardening,  raising birds for eggs and meat, and preserving food. Soon, they added a couple of milk goats to the mix. Those two goats quickly turned into twelve, prompting Lesley to consider how the goats could support themselves—and thus, in 2011, Terrell Creek Farm was born.

Terrell Creek Farm’s Story…

From the beginning, the Millions have shared a profound connection with their animals and with nature. It’s clear in the way they speak about their goats, which they love like family, and in their commitment to sustainability. Terrell Creek, the namesake of their farm, runs through the front of their property, feeding into the upper Finley and the James River watershed. The farm operates without chemicals, contributing to the health of the watershed and the farm’s animals. Their goats graze the woods and various small pastures, only supplementing their diet with a bit of feed while on the milk stand. By sourcing and selling locally, the Millions champion a more sustainable food system, reducing the environmental impact of transportation.

They’re not only dedicated to their principles, but to their craft as well–and it shines through in their cheese. Terrell Creek Farm offers a wide array of cheeses, from plain goat cheese to several flavored options like garlic herb or chocolate chip, They also make feta, farmer’s cheese, habanero queso, several bloomy rinds, and cheddar. There are even a few cow milk cheeses, with the milk being sourced from another  local dairy.

Many of the recipes were developed over the years right there on the farm by Lesley, and now also by their cheese maker, Clint Grounds, who took over main cheese making duties in 2023. Their cheeses have won multiple awards and have gained a loyal following at local farmers' markets, grocery stores, and restaurants.  Barry and Clint nod in agreement as Lesley reflects, “I’m mostly inspired by our customers, by the appreciation that you get from people who like good food, appreciate it, appreciate the effort that goes into it, and let you know.”