OUR MISSION
Maple Hill’s mission is to bring healthy, organic, 100% grass-fed dairy products to families all over the United States. The nourishment we provide to families through our products starts with the health of the soil, the grass, and the happy healthy cows on the family farms we work with. We believe that 100% grass-fed organic dairy farming done right is the pinnacle of organic, creates the best nutrition, and leaves the soil better than we found it.
It doesn’t get any better than that!
From families, for families, since 2003.
Our journey to become America’s original 100% grass-fed organic dairy started in 2003.
Our dream was to “just farm” to support and raise our growing family. Little did we know how challenging this would be, and we realized we needed to move beyond sheep and pigs to a more stable revenue stream—and decided dairy cows might be the ticket.
2003
We weren't farmers, but we bought a farm.
We weren't farmers, but we bought a farm.
Our dream was to “just farm” to support and raise our growing family. Little did we know how challenging this would be, and we realized we needed to move beyond sheep and pigs to a more stable revenue stream—and decided dairy cows might be the ticket.
2003
Except, we’d never milked cows before, leading to an entirely new definition of “on the job training”. With a lot of help from neighbors, we got the hang of milking, while Tim still held his full-time corporate job. The first few years, we followed conventional wisdom and fed our cows grain with some seasonal grazing, a standard combination of small dairy farms in New York state.
2004
Sixty-four cows stepped off a trailer, ready for milking
Sixty-four cows stepped off a trailer, ready for milking
Except, we’d never milked cows before, leading to an entirely new definition of “on the job training”. With a lot of help from neighbors, we got the hang of milking, while Tim still held his full-time corporate job. The first few years, we followed conventional wisdom and fed our cows grain with some seasonal grazing, a standard combination of small dairy farms in New York state.
2004
We transitioned our farm to certified organic practices, believing them to be in line with our own values about food production. But we found that it was impossible to buy organic feed grain, milk our cows, and have enough money to cover our basic needs. We decided to move away from dependence on grain feeding, and our cows’ health improved drastically as they moved to a 100% grass-based diet.
2007
Going against the grain
Going against the grain
We transitioned our farm to certified organic practices, believing them to be in line with our own values about food production. But we found that it was impossible to buy organic feed grain, milk our cows, and have enough money to cover our basic needs. We decided to move away from dependence on grain feeding, and our cows’ health improved drastically as they moved to a 100% grass-based diet.
2007
We created the recipe for hallmark tart and tangy creamline yogurt from our cows’ milk for our kids on our stovetop. We founded Maple Hill and opened a small retail storefront in Little Falls, NY, milking cows by day, and making yogurt by hand. Our yogurt gained a loyal following, especially at farmers’ markets in Manhattan.
2009
Crafting “artisanal” before it was cool
Crafting “artisanal” before it was cool
We created the recipe for hallmark tart and tangy creamline yogurt from our cows’ milk for our kids on our stovetop. We founded Maple Hill and opened a small retail storefront in Little Falls, NY, milking cows by day, and making yogurt by hand. Our yogurt gained a loyal following, especially at farmers’ markets in Manhattan.
2009
Two other 100% grass-fed dairy farmers take a huge leap of faith and join us— the VanAmburgs of Dharma Lea, and the Kings of Hidden Camp Farm. With the extra milk supply, we are able to increase our production and increase our distribution across the Northeast in natural food and specialty stores.
2010
And then there were three
And then there were three
Two other 100% grass-fed dairy farmers take a huge leap of faith and join us— the VanAmburgs of Dharma Lea, and the Kings of Hidden Camp Farm. With the extra milk supply, we are able to increase our production and increase our distribution across the Northeast in natural food and specialty stores.
2010
As other farms came on board, we outgrew our location in Little Falls, and make the difficult decision to sell our cows and farm, and focus on growing the Maple Hill brand and Milkshed, purchasing a dedicated dairy production facility in the Hudson Valley in Stuvyesant, NY.
2012
Growth brings bittersweet changes
Growth brings bittersweet changes
As other farms came on board, we outgrew our location in Little Falls, and make the difficult decision to sell our cows and farm, and focus on growing the Maple Hill brand and Milkshed, purchasing a dedicated dairy production facility in the Hudson Valley in Stuvyesant, NY.
2012
Buoyed by efforts of new sales staff, we expand our distribution to the West Coast and all 50 states, and begin refining our branding and consumer-facing education on all things grass-fed, as well as supporting trade marketing efforts.
2013
Jumping in the big kids' pool
Jumping in the big kids' pool
Buoyed by efforts of new sales staff, we expand our distribution to the West Coast and all 50 states, and begin refining our branding and consumer-facing education on all things grass-fed, as well as supporting trade marketing efforts.
2013
We launched our Drinkable Yogurt, and in September announce our designation as the first third-party 100% grass-fed dairy brand via PCO’s 100% Grass-fed certification. More and more farms join our Milkshed, drawn by both our high pay price and our commitment to the 100% grass-fed vision.
2014
PCO Certification & more farms
PCO Certification & more farms
We launched our Drinkable Yogurt, and in September announce our designation as the first third-party 100% grass-fed dairy brand via PCO’s 100% Grass-fed certification. More and more farms join our Milkshed, drawn by both our high pay price and our commitment to the 100% grass-fed vision.
2014
We launch our Whole Milk Greek Yogurt, which quickly becomes our fastest-growing product, winning several awards. Through a collaboration with Grafton Village Cheese, we start selling Raw Milk Cheeses in three varieties.
2015
Greek and cheese, please
Greek and cheese, please
We launch our Whole Milk Greek Yogurt, which quickly becomes our fastest-growing product, winning several awards. Through a collaboration with Grafton Village Cheese, we start selling Raw Milk Cheeses in three varieties.
2015
Now over 150 farms strong, we reveal our rebrand, which highlights our 100% organic message, creating a more polished aesthetic that matches the quality of the yogurt inside the cup.
Present
New look, same values
New look, same values
Now over 150 farms strong, we reveal our rebrand, which highlights our 100% organic message, creating a more polished aesthetic that matches the quality of the yogurt inside the cup.
Present
A Letter from Laura Joseph, Maple Hill Founding Farmer
Today, Maple Hill has over 130 small family farms from which we source our milk. But back at the very beginning, there was only one family and one farm—Stone Creek Farm—a 250 acre dairy farm that Tim and Laura Joseph purchased in 2003. Tim and Laura had no farming experience — they had never milked a cow — but received a fast education when sixty-four cows stepped off the trailers in 2004. The Josephs began as conventional dairy farmers, but quickly became enamored with organic practices.
Not long after that they transitioned their cows to a diet of 100% grass, and noticed that their cows’ health vastly improved. Tim created their hallmark creamline yogurt recipe on the kitchen stove, and converted a neighbor’s old barbeque restaurant to a yogurt and cheese making facility. In addition to dairy farming, Tim also worked from home for a larger company—a job that required extensive travel. His hope was to create a business that could allow him to “only” be a farmer, and not to have to be away so frequently from the Josephs’ four young boys. In May of 2009, Tim and Laura opened Maple Hill—named for the beautiful maple covered hill behind the old barbeque restaurant.
Tim quit his off-farm job, and he and Laura sank hard and fast to a devastating financial low as the recession hit them. With the economy at a low-point, it was probably the worst possible time for the Josephs to take a chance on a yogurt company and leave the only steady income they had. They were drowning — no money for groceries, no money to heat their drafty old farmhouse, and scraping by to feed the cows. It was at this point, that despite being fully aware of the Josephs’ desperate situation, Tim’s sister, Julia, and her husband, Pete Meck, decided to quit their dependable, well-paying jobs in New Jersey, and join Tim and Laura in order keep the business alive.
Pete took over making the yogurt, basically living at the creamery when he was not in his 9×9 ft. spare bedroom, or being attacked by little Josephs with Nerf guns. Julia sorted through the financial mess, and somehow made order where there was none. Additionally, she created the company’s first website. Things certainly got worse before they got better—the electricity was shut off, the family car was repossessed and at one point, the farm was in foreclosure. But somehow, things began to turn around.
The grass-fed philosophy began to catch on with conscious consumers, and the business started to grow. By 2012, it was clear that the little creamery could no longer support the increasing orders and the two families sold the farm and moved to Stuyvesant, NY to a much larger facility.
After living through such a stressful period of time, Maple Hill remains committed to paying farmers a fair, competitive price for their milk. Tim, in particular, is driven to keep grass-fed standards high and true to the movement’s original intent: better for cows, better for farmers, better for the earth, and better for you.
