After 10 years, Traders Point Creamery continues growing its farm-to-table business
By Abby Walton
It all started with a farm and an idea. In 1997, Dr. Peter (Fritz) Kunz and his wife, Jane Elder Kunz inherited a farm from her family.
“Back then, there weren’t any buildings on the property. It was just land that was part of a dairy cow operation in Jane’s family,” Fritz said. The Kunz’s knew they wanted to continue using that land for the dairy farm, however, they wanted to change the way the farm operated.
“My husband is a physician so we’ve always been into the organic way of life and thinking about what kinds of food we put into our bodies. So we knew that if we were going to do this, then it needed to be organic,” Jane said.
At the time, there weren’t any organic dairy farms in Indiana so the Kunz’s traveled to Wisconsin where they met a man who used rotational grazing for his cows.
“Basically, the idea is for the cows to be self-sustaining, meaning they feed themselves by eating the grass and also help fertilize the fields,” Fritz said. After a few years of making sure they had the right grasses and cows, the Kunz’s opened Traders Point Creamery in 2003. “We sold our first bottle of milk at the Zionsville Farmers Market,” Fritz said.
(Photo by Anya Albonetti)
Yogurts, ice cream, and artisan cheeses are now a part of their expanded product line including their award winning Fleur de la Terre cheese which won the blue ribbon from the American Cheese Society in 2007.
“Our cheese is made from 100% organic grass-fed milk. This affects the flavor by adding unique character to every one of our cheeses, aged and fresh,” Cheesemaker Britton Comer said. “The seasonal basis for our cheese variety lends a traditional farmstead style complimenting our milk. The small batch methods create an intimate relationship between the maker, cheese and people who enjoy them.”
Over the past ten years, the business has grown with the addition of a dairy bar, restaurant and teaming up with grocery store chain Whole Foods to sell their yogurt nationally.
“It was never in the plans to do all of this,” Jane said. But the Kunz’s were able to create something that has struck a chord with patrons who visit their restaurant, The Loft, or buy their products at the store.
“It’s what I like to call the symphony of food. At the farm, people can see that performance of food firsthand and know that what they’re eating is truly organic and raised as healthy as possible,” Fritz said.
In fact, all the meat served at Traders Point Creamery is 100% grass fed and Executive Chef Brandon Canfield brings locally sourced and seasonally inspired foods to create their farm to table menus using ingredients from their onsite organic garden.
“The mission here is to, ‘Nourish the land that nourishes us all,’” Canfield said. My culinary initiative is to bring this mission full circle by respecting and utilizing the plants and animals that have been nourished on this farm for the last ten years.”
This idea of knowing where your food comes from has also turned Traders Point Creamery into its own live learning lab. “It’s amazing how many kids today don’t know where their milk comes from. So we love to invite the public and school groups to tour the farm to see how everything works,” Jane said.
Ten years into the business, Traders Point Creamery continues to grow. With a new space called The Roost that can hold private functions, a new kitchen and new products on the way, this farm has no plans of slowing down.
“When people think of inheriting something like a farm, they can either think about it as a drain on their pocketbooks, a big check from a real estate developer or do what we did and opt to keep it a green space to show local communities the benefits of preserving local farmland,” Fritz said.
Putting a new spin on agriculture is the Kunz’s plan for the next ten years. “We really couldn’t do this without the community’s support,” Jane said.
“It’s really the customers and consumers who are telling us where to go next with our ideas,” Fritz said. With a new production facility, products and ideas for the restaurant in the works, it looks like the Traders Point food orchestra will continue growing for years to come.
Traders Point Creamery
9101 Moore Rd., Zionsville
Farm Store open daily 9 a.m. to 6 p.m.
The Loft Restaurant
Lunch: Mon.-Sat. 11 a.m. to 2:30 p.m.; Brunch: Sunday 9:30 a.m. to 2:30 p.m.; Dinner: Tues., Wed., Thurs., Sun. 5 to 9 p.m., Friday & Saturday 5 to 9:30 p.m.
The Roost and Red Barn available for private parties.
Visit www.traderspointcreamery.com or call 733-1700.