It’s just after 7 a.m. and a milk-hauling truck is slowly climbing the gravel drive toward the milking parlor at Garvin Farms, north of Cedar. Two or three times a week, John and Anne Hoyt of Leelanau Cheese make the trek in their truck, aptly named “The Milky Way,” to the Garvins’ immaculately-kept dairy farm along Lakeshore Drive. Here, the Hoyts draw two test samples of the farm’s fresh milk from a stainless tank before loading the truck with what will soon be made into Swiss Raclette and, in summer, Fromage Blanc cheeses.
