In the heart of Illinois, where the agriculture industry has traditions that run deep, Marcoot Jersey Creamery is thriving. Marcoot Jersey Creamery is a shining example of what it means to blend tradition with innovation. At the helm is Beth Marcoot, a seventh-generation farmer carrying forward a story that began nearly two centuries ago across the Atlantic Ocean.
The Marcoot family’s journey in American agriculture started in 1840 when the first Marcoot ancestor brought a Jersey calf on a boat across the ocean as they migrated from America to Switzerland. That single act of faith and foresight began a legacy. Ever since that first Jersey calf, every Marcoot since has raised Jersey cows. This rich history is a family story steeped in values of hard work, stewardship, and deep-rooted pride within the agriculture industry.
Today, Marcoot Jersey Creamery operates in Greenville, Illinois, on land purchased in 1954 by Beth’s grandparents. The family’s bond with this soil runs deep, and so does their commitment to sustainable and ethical farming. In addition to their Jersey dairy herd, the Marcoots also raise Wagyu cattle, combining premium dairy and beef production with mindful land and animal care.
Beth Marcoot’s journey back to the farm is as inspiring as the creamery itself. Beth was originally encouraged by her parents to pursue higher education. So, Beth earned a bachelor’s degree in human development from the University of Illinois and later a master’s degree in education from Southern Illinois University-Carbondale. But despite her academic path, the call of the farm never faded. Beth returned home with a passion not only for agriculture but especially for education and community connections.
On June 5, 2010, that passion led to the opening of Marcoot Jersey Creamery. Since then, the creamery has been producing artisan cheeses, curds, and other dairy delights, all with milk from their herd of registered Jersey cows. But this operation is much more than cheese. It’s about legacy, transparency, and fostering a deeper connection between farmers and the people they feed.
Agritourism plays a central role at Marcoot Jersey Creamery. “It is essential to educate and let the public see the cows and see the land,” Beth says. “That’s what ag is, it is experience.” With this philosophy, the family welcomes customers to witness firsthand how their products are made. When the dairy opened in 2010, they intentionally included a viewing window so visitors could watch production in action. In 2017, they expanded on that vision by installing a robotic milking parlor, giving guests an even closer look at how tradition and technology work hand in hand to benefit both cows and consumers. This advancement not only supports animal welfare but also strengthens transparency. And in true Marcoot fashion, the nod to their Swiss heritage remains ever-present as the cheeses are aged in an underground cheese cave modeled after those found in the Swiss Alps. They decided to age their cheese this way to provide a tribute to where their story began.
Innovation doesn’t stop at cheese. The Marcoots also found a creative way to share their love of dairy with four-legged family members. Their brand, Dog-O’s, offers cheese and ice cream treats for dogs, made with the same high-quality ingredients and care as their human products. It’s another example of how Beth and her family think outside the box while staying rooted in their values.
The story of Marcoot Jersey Creamery represents what is best about the agriculture industry. The story of a multi-generational dedication, a commitment to quality, and a desire to educate and uplift the broader community. Open to visitors year-round, the farm invites people of all ages to connect with cows, with cheese, and with the legacy of a farm that doesn’t just survive but flourishes. Beth Marcoot’s voice echoes the voice of many Midwest Dairy families: proud, purposeful, and passionate.