We’re Scott and Andrea 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 milk from an Ohio Valley farmer. Our leftover whey from cheesemaking is then used to feed another local farmer’s livestock. The cheese we make on site every morning is sold in our retail space, and at local restaurants and shops. All the while, we cater and find ourselves at events all around Cincinnati. It’s a cycle that repeats itself over and over, and creates cheddar for the better.
Owner & Cheesemaker
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.