About Us
We’re Scott Robbins and Andrea Siefring-Robbins. We started Urban Stead Cheese as a way to create a great local product that had a sense of community. That’s why we create our cheese with jersey cow milk from a 3rd generation Ohio Valley farm. Our leftover whey from cheesemaking is then used to feed another local farmer’s livestock. The cheese we make on site each day is sold in our retail space and at restaurants and cheese shops and retail shops locally and around the country.
All the while, we cater and find ourselves at events all around Cincinnati. It’s a cycle that creates Cheddar for the Better.
Scott Robbins
Co-Founder, Head Cheesemaker
Andrea Siefring-Robbins
Co-Founder, President
A Cheesemaker’s Paradise
A guiding principle throughout this process has been to do this with as small of a footprint as possible, and to contribute to the betterment of our city while doing so. That’s why we decided to renovate a building that had sat vacant for a decade, and are thrilled to be at the center of the revival of the Evanston, East Walnut Hills & Walnut Hills neighborhoods. It’s our little slice of cinderblock paradise.
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