Palmyra Farms & Cheese is a third, fourth, and now fifth generation family farm, established in 1942 when William and Mary Shank purchased the property and used a herd prefix of Rocky Spring Farm. In 1963, William and Mary’s son Ralph and his wife Patricia purchased the property and initiated the Palmyra name. Today, Ralph Jr. and his wife Terrie - along with Mary Creek and her husband Mike - oversee the development of the herd and cheese business with their children and grandchildren.

Palmyra Farm is home to registered Ayrshires, Holsteins and Jersey cows in historic western Maryland, just minutes from the Antietam and Gettysburg National Battlefields and Washington DC. The farm name is derived from the original deed that has references to the historic National Highway that runs a mile from the farm and includes properties that were granted in the early 1700’s.

Palmyra farms 300 acres to grow the crops to feed their dairy cattle. They milk 100 cows twice per day, every day and have since William and Mary Shank began farming for themselves in 1938.  Their cattle are all registered, and many have achieved national acclaim for their genetics.  Palmyra breeds and milks Ayrshire cattle, which are a small, unique heritage breed that is known for producing milk that is easily digestible and especially well-suited to making Cheddar cheese.  Palmyra began making cheese in 2009 as a means to diversify their business and allow another generation to be involved with the farm.