While we aren’t currently hiring for the 2020 season, we expect to have internship openings for next year! If you’re interested, please get in touch in early 2021.

Who We Are

Meadow Creek Dairy is a seasonal grazing dairy producing award-winning raw milk artisanal cheeses in the Blue Ridge Mountains of Virginia. For over a quarter-century, we have worked to create rich mountain pastures, the sturdy, healthy cattle that would thrive on them, and finally the cheeses that would compliment both.

We are committed to a sustainable system that matches the natural cycle of the pastures to the natural cycle of the cows. However, making cheese from seasonal milk does have unique challenges that have shaped the characteristics of our cheeses.  Over the years we have honed our craft to create a truly unique catalogue of cheeses which change with the seasons.

None of this would have been possible without a great deal of hard work and dedication. Over the years, we’ve grown to be less a team than a community, with over half of us living on the farm itself. April 2020 will mark our  32nd year of farming and our 22nd season of cheesemaking.  

Who We’re Looking For

We need enthusiastic workers with an interest in challenging their knowledge and learning new skills, a willingness to handle physically rigorous and hands-on tasks, and a dedication to both personal achievement and the team’s success.

Due to the nature of food processing, Meadow Creek Dairy is a tobacco-free facility. 

Team Positions

All starting positions start in spring and go through December, when contracts will be reviewed and permanent positions offered. Benefits for permanent employees include paid vacation time and full health insurance.


Through the years Meadow Creek Dairy has hosted many people from a variety of countries and backgrounds, all with a common desire: to work hard, learn all they can, and take that knowledge away with them. If that description fits you, read on!

All internships are paid positions. Interns are provided with shared on-farm housing and utilities, including satellite television and internet, and are expected to work 45-50 hours per week. Interns must be physically fit (able to lift at least 50 pounds) and both willing and able to work on their feet all day as part of a team. A valid driver’s license is required. Some experience is preferred, but not essential: a willingness to learn is a must.

Normally our internships begin in April and go through December.

What you’ll take away from an internship in our cheesehouse:

  • The fundamentals of making cheese with seasonal raw milk
  • Basic knowledge of food science, sanitation practices, and HAACP
  • Experience working under pressure in a production environment
  • Good time management
  • Attention to detail

US applicants should fill out the Application for Employment linked above. For international applicants, though you may contact us directly, we will ask you to go through Ohio State’s internship program, which has many resources for making sure the process of obtaining a visa and staying in the US is the best it can be.