Our Story
A Short History
How Three Friends, a Dairy Farm, and a Cheese Blob Led to CannonBelles
Back in the fall of 2012, Deeann and Jackie were on the hunt for their next big adventure. They had already mastered beer and wine-making (or at least enjoyed the process), but they were ready to shake things up. And with Jackie recently marrying a dairy farmer—hello, endless supply of fresh milk!—cheese-making seemed like a no-brainer.
Their first attempt? A quick mozzarella. At first bite, they thought they were natural-born cheesemakers. An hour later, reality hit. Their masterpiece had transformed into a flavorless, rubbery blob—more science experiment gone wrong than gourmet delight. But instead of admitting defeat, they dusted off their aprons and tried again.
Back in the fall of 2012, Deeann and Jackie were on the hunt for their next big adventure. They had already mastered beer and wine-making (or at least enjoyed the process), but they were ready to shake things up. And with Jackie recently marrying a dairy farmer—hello, endless supply of fresh milk!—cheese-making seemed like a no-brainer.
Their first attempt? A quick mozzarella. At first bite, they thought they were natural-born cheesemakers. An hour later, reality hit. Their masterpiece had transformed into a flavorless, rubbery blob—more science experiment gone wrong than gourmet delight. But instead of admitting defeat, they dusted off their aprons and tried again.
This time, they grabbed a cheddar recipe from a local beer supply shop that, conveniently, also sold some basic cheesemaking ingredients. And this batch? It actually looked, smelled, and tasted like real cheese! A miracle. And just like that, they were hooked.
Pretty soon, they found themselves asking the big question: Could we sell this stuff? Their friends and family certainly thought so—there was never any cheese left over when they brought samples around. But they knew if they were going to turn this into something real, they needed someone with serious dairy know-how. Enter Kathy. She grew up on a dairy farm, ran her own herd, and had a degree in animal husbandry. Before they could even finish asking if she wanted in, she had already said yes.
With their dream team in place, they went all in.
They toured cheese plants across Minnesota and Wisconsin, grilling experienced cheesemakers with every question they could think of. They joined the American Cheese Society, took classes, and dove headfirst into learning everything about the art of cheesemaking. They even teamed up with experts to develop a solid business plan and apply for grants.
From 2016 to 2022, they took their cheesemaking skills to the next level at the University of Minnesota Pilot Plant, working alongside Rey Miller, a highly respected dairy expert. The Pilot Plant became their training ground—where they fine-tuned recipes, experimented with new techniques, and scaled up their production skills. Under Rey’s guidance, they gained invaluable hands-on experience, turning their passion into an art form and laying the groundwork for the award-winning cheeses they produce today.
Then, in the fall of 2015, fate intervened. Jackie got a message from Dave Maroney, the Director of Economic Development in Cannon Falls, MN. He had heard they were looking for a home for their budding business and invited them to meet.
From the moment they stepped into Cannon Falls, they knew—this was the place where their cheesy dream would come to life.
And the story? Oh, it’s far from over! CannonBelles has grown into something bigger (and tastier) than they ever imagined, and there’s always something new on the horizon. Keep checking in to see what’s next—and most importantly, find out where you can get your hands on their award-winning cheese!
Meet the Owners of CannonBelles
Deeann Lufkin
From storm chaser to cheese creator!
Deeann Lufkin’s career has taken her from the skies to the cheese vat—literally! As a retired Air Force Reserve Weather Officer, her last assignment was with the legendary Hurricane Hunters, where she flew straight into the heart of the storm. Now, she’s channeling that same fearless energy into something just as powerful: CHEESE.
A lifelong cheese enthusiast (seriously, she’s never met a cheese she didn’t like), Deeann swapped storm tracking for curd stirring and hasn’t looked back. She honed her craft at the University of Wisconsin–River Falls Cheesemaker Short Course, serves on the Board of the League of Minnesota Cheesemakers, and is an active member of the American Cheese Society. When she’s not perfecting award-winning recipes, she’s engaging with local food communities, always hungry (literally and figuratively) to learn more.
With a strong science background and a passion for all things dairy, Deeann leads the charge as head cheesemaker, proving that the best careers are the ones that mix a little adventure with a whole lot of cheese. 🧀✨
Kathy Hupf
From milking cows to making cheese – a dairy dream come true!
Kathy Hupf’s love for dairy runs deeper than a fresh wheel of aged cheddar. She spent 18 years wrangling cows and running her own dairy farm, mastering the art of early mornings, hard work, and the magic of milk. Now, instead of managing a herd, she’s helping to craft award-winning cheese—a full-circle dairy dream!
With a strong background in marketing, organization, and leadership, Kathy is a powerhouse behind the scenes at CannonBelles. She’s bringing her passion for local food, her can-do farm-girl grit, and her endless enthusiasm for all things dairy to the world of cheesemaking.
Kathy is beyond thrilled to be back in the dairy industry—this time, turning farm-fresh milk into something spectacular. Whether she’s helping promote local cheese, strategizing business growth, or just taste-testing (for quality control, of course!), she’s all in.
From cows to curds, Kathy’s journey proves that once dairy gets in your veins, there’s no turning back! 🧀✨
Jackie Ohmann
Spreading the good news…of cheese!
For 15 years, Jackie Ohmann dedicated her life to ministry as a Director of Christian Education, but deep down, entrepreneurship was in her DNA. Coming from a family of business owners, it was only a matter of time before she jumped headfirst into building something of her own. Enter: cheese.
Marrying a dairy farmer sealed her fate in the world of dairy, but let’s be honest—she was already a die-hard cheese lover. Whether she’s dreaming up new ways to cook with CannonBelles cheese, meeting customers at events, or sharing her passion with her daughter Grace (future cheesemaker in training!), Jackie brings heart, hustle, and a whole lot of flavor to everything she does.
Now, instead of spreading just the Good News, she’s also spreading butter, queso fresco, and the magic of Minnesota-made cheese. And she wouldn’t have it any other way! 🧀✨