Doe Run Dairy operates as a grass-based dairy, practicing rotational grazing for all different groups of animals living on the farm. Kristian and Haesel Holbrook look to build a history at Doe Run Farm based on the philosophies of sustainable agriculture and basic food preservation practices borrowed from our ancestors and tied closely to its source.

Doe Run Dairy operates as part of the approximately 700-acre Doe Run Farm, a King Ranch property currently owned by Richard Hayne and formerly owned by Sir John Thouron, founder of the Thouron Foundation.

Kristian oversees the dairy herds and leads the farm’s cheese making.  He is a distinguished chef and culinary arts professional, an award-winning cheese maker, and a graduate of the New England Culinary Institute with more than 10 years experience in farmstead, artisanal cheese making. Haesel manages the farm’s fruit and vegetable gardening and food preservation and fermentation practices.