John Marcoot had planned to sell his dairy operation when he retired. The operation had been in the family for six generations. He didn’t want his daughters to struggle with lives on a small farm, as competition from mega farms was making it more difficult for small farm survival. If they were to continue the operation, they needed to do something different than to continue to sell their milk to the local dairy coop. Daughters Amy and Beth, who had already started other careers, wanted to continue the family legacy. However, they agreed with Dad that they needed to work it from another angle. They found that angle in making cheese and in agritourism. Marcoot Jersey Creamery was born.