If you’ve known us for any length of time, you’ve probably seen the barn. Did you know that our iconic red barn was built in 1915 by Danish shipbuilders? That dramatic swooping roofline? It’s no accident. The entire structure was constructed like an upside-down hull of a ship. Using steam to bend massive beams, horses to lever them into place, and wooden pegs instead of nails, these craftsmen left behind something truly special.
The Danish weren’t alone in shaping this part of the Central Coast. Around the turn of the 20th century, Swiss and Italian immigrants also left their mark, building barns in similar styles, especially in nearby areas like Solvang. So what makes this barn unique? Although this ranch hadn’t operated as a working dairy in nearly a century, we brought it back to its original purpose.
On its 100th birthday, we gave the barn the upgrades it needed to become a fully functional dairy once again. What started as Jack’s cheesemaking hobby turned into a business, thanks to a small but mighty crew of friends and family who helped us transform the space. Those first few years were full of long days, late nights, trial and error, and lots of hands-on labor. And thanks to that early crew, Stepladder Creamery was born!
A look back at some of the work we’ve done on the barn over the last 10 years.
Since then, every wedge and wheel of cheese we produce has been made right here in this historic building. From milking to production to aging, it all happens under one very old, very special roof. Over the last ten years, we’ve continued to make thoughtful upgrades (not just to the barn, but throughout the property!) to keep this historic ranch thriving. These improvements have supported our growth while also staying true to the barn’s spirit and the land it stands on.
Some of the biggest improvements came from receiving the 2019 Jennifer Bice Artisan Dairy/Cheese Grant from the California Artisan Cheese Guild. With this support, we built a new 1,200-square-foot loafing barn for our goats, giving them more room to roam and relax. The grant also helped us complete the final steps toward achieving certified humane status for our farm.
The big red barn remains the heart of it all – where it all began and where the legacy of cheesemaking carries on. This barn has seen a lot over the last century, and we’re proud to be part of this barn’s ongoing story.
