We were lucky to catch up with Deeann Lufkin recently and have shared our conversation below.

Alright, Deeann thanks for taking the time to share your stories and insights with us today. Alright, so you had your idea and then what happened? Can you walk us through the story of how you went from just an idea to executing on the idea

CannonBelles Cheese didn’t begin with a formal business plan, it began in a kitchen.

More than 15 years ago, the founders were making cheese as a hobby in Jackie’s kitchen. What started as simple experimentation quickly became something more. They spent their time learning, testing recipes, and enjoying the process, but over time, interest from others began to grow.

Toward the later stages of those early days, they created a private Facebook group to share what they were making—and that’s when demand became undeniable. Each time they announced a batch of fresh cheese curds, all 16 pounds would be claimed before production even began. It was an early signal that their hobby might have real potential.

Another defining moment came when they shared their Queso Fresco with a man from Costa Rica. After tasting it, he told them it reminded them of home. That feedback resonated deeply. What they were creating wasn’t just good, it was meaningful.

At the same time, all three founders were entering periods of transition. Deeann was preparing to retire from the Air Force Reserves, while Jackie and Kathy were involved in Christian education and ready for a new chapter. With growing demand and a shared sense of possibility, the idea of starting a cheese business began to feel not only realistic, but necessary.

What followed was a shift from passion to execution.

Recognizing the complexity of launching a food business, they brought in a business consultant to help guide them and establish a strong foundation. Deeann also pursued formal training through the University of Wisconsin system, completing the Cheesemaker Short Course along with food safety coursework to build the technical expertise required for production.

They immersed themselves in the industry, joining the American Cheese Society and attending conferences where they learned from experienced cheesemakers and built connections that would prove invaluable. They also toured more than a dozen cheese plants across Minnesota and Wisconsin, gaining firsthand insight into different production styles, facility designs, and best practices.

At the same time, they conducted market research to better understand where there were gaps in the industry, helping them determine which cheeses to produce and how to differentiate themselves in a competitive market.

From August 2016 through March 2022, CannonBelles operated out of the University of Minnesota Pilot Plant, producing their cheese with the support of plant manager and cheese expert Ray Miller. The pilot plant provided a critical bridge between small-scale production and full commercial operation, allowing the business to grow while refining its processes.

As demand increased, so did the need for a permanent home.

After years of searching—nearly seven in total—the right opportunity emerged in Cannon Falls. City leaders had heard about CannonBelles and believed the business would be a strong fit within the community’s local food culture. After meeting with the city manager, the founders quickly realized the feeling was mutual.

Cannon Falls felt like home.

They broke ground on their own facility in 2020, during the COVID-19 pandemic. Like many projects during that time, construction took longer than expected. But the team persisted, continuing production at the pilot plant while building toward their future.

In May 2022, that vision became reality when CannonBelles made its first batch of cheese in its own facility.

The journey from kitchen hobby to full-scale creamery was anything but linear. It required years of learning, persistence, and problem-solving—transforming a home process into a licensed, inspected operation while building a brand, developing products, and growing a customer base.

Throughout it all, they continued to return to the signs that started it all, the curds that sold out before they were made, and the reminder that their cheese could connect people to something deeper.

Those moments gave them the confidence to keep going.

And over time, that small hobby in a kitchen grew into what is now CannonBelles Cheese.

As always, we appreciate you sharing your insights and we’ve got a few more questions for you, but before we get to all of that can you take a minute to introduce yourself and give our readers some of your background and context?

CannonBelles Cheese began not with a formal business plan, but in a home kitchen.

More than 15 years ago, the founders started making cheese as a hobby in Jackie’s kitchen. What began as casual experimentation gradually gained momentum as they refined their techniques and shared their products with others. Interest grew steadily, and by the later stages of their hobby phase, demand had become clear. After creating a private Facebook group to share their cheesemaking, batches of fresh curds—about 16 pounds at a time—were routinely claimed before they were even produced.

A pivotal moment came when they shared their Queso Fresco with a man from Costa Rica, who remarked that it reminded him of home. That feedback underscored the deeper value of what they were creating—not just a product, but a meaningful connection.

At the same time, all three founders were approaching significant life transitions. Deeann was preparing to retire from the Air Force Reserves, while Jackie and Kathy were involved in Christian education and exploring new paths. With growing demand and a shared sense of opportunity, the idea of launching a cheese business began to take shape.

To move beyond the idea phase, the founders took a deliberate and strategic approach. They engaged a business consultant to help guide early decisions and build a solid foundation. Deeann pursued formal training through the University of Wisconsin system, completing the Cheesemaker Short Course along with food safety coursework to ensure technical and regulatory readiness.

They also invested heavily in industry learning and research. By joining the American Cheese Society and attending conferences, they gained insights from experienced cheesemakers and built a strong professional network. In addition, they toured more than a dozen cheese plants across Minnesota and Wisconsin, studying facility design, production methods, and operational best practices. Market research further informed them of their direction, helping them identify gaps in the marketplace and determine which cheeses would best position their business for success.

From August 2016 through March 2022, CannonBelles operated out of the University of Minnesota Pilot Plant, where they produced cheese with the support of plant manager and cheese expert Ray Miller. This phase allowed them to scale production, refine processes, and build their brand while preparing for a permanent facility.

As the business grew, so did the need for dedicated space. After nearly seven years of searching, an opportunity emerged in Cannon Falls. Local leaders, having learned of the business, believed it would be a strong fit within the community’s local food ecosystem. After meeting with the city manager, the founders quickly recognized that Cannon Falls aligned with their vision.

Construction on their own facility began in 2020, during the COVID-19 pandemic, which extended timelines and added complexity to the process. Despite these challenges, they continued production at the pilot plant while building toward their long-term goal.

In May 2022, CannonBelles produced its first batch of cheese in its own facility.

The path from kitchen hobby to commercial creamery required years of education, planning, and persistence. By combining hands-on learning, industry expertise, and strategic decision-making, the founders successfully transitioned from a small-scale passion project to a fully operational business—one built on both craftsmanship and community connection.

Can you talk to us about how you funded your business?

For CannonBelles Cheese, securing funding was not a single event, it was a process that required persistence, creativity, and a willingness to explore multiple paths at once.

After building momentum through years of small-scale production and gaining experience through training and industry involvement, the founders reached a critical point: they were ready to expand into a full-scale manufacturing facility—but needed the capital to do so.

Rather than relying on one source of funding, they took a layered approach.

They began by researching all available options, from traditional bank financing to small business programs and agricultural grants. This included exploring opportunities such as SBA loans, regional economic development support, value-added agriculture grants, and veteran-focused funding programs.

At the same time, they prioritized building a strong support network. They worked with mentors and advisors through organizations like SCORE and regional development groups and leaned on local expertise—from economic development leaders to banking partners—to better understand their options and strengthen their applications.

One of the most important lessons in their journey was the importance of “finding the right people.” By surrounding themselves with knowledgeable advisors, consultants, mentors, and financial partners, they were able to navigate what initially felt like an overwhelming process and make informed decisions at each step.

Ultimately, the capital needed to launch CannonBelles Cheese came together through a combination of funding sources rather than a single solution. This blended approach allowed them to reduce risk, take advantage of available programs, and move forward with building their facility.

While the process was complex and often challenging, it reinforced a key takeaway: funding a business is rarely straightforward, but with persistence, strong relationships, and a willingness to explore every option, it is achievable.

We’d love to hear a story of resilience from your journey.

One of the clearest examples of CannonBelles Cheese’s resilience came during the construction of their creamery, right in the middle of the COVID-19 pandemic.

After years of planning and searching for the right location, the team broke ground on their facility in 2020. It was a major milestone, but almost immediately, the project was met with challenges that were entirely out of their control.

Supply chain disruptions, labor shortages, and rising material costs quickly changed the scope of the project. What was expected to be a straightforward build stretched into a two-year process, with costs increasing by nearly 30 percent.

For many small businesses, that combination; delays (uncertainty, and rising expenses) could have brought progress to a halt.

Instead, the CannonBelles team adapted.

They continued operating out of the pilot plant, maintaining production and revenue while navigating construction challenges. At the same time, they worked closely with partners, contractors, and financial resources to adjust plans, manage costs, and keep the project moving forward.

It required constant problem-solving, patience, and difficult decision-making. Timelines had to be reworked, expectations reset, and new obstacles addressed as they arose.

But they never lost sight of the goal.

After two years of navigating pandemic-related challenges, the payoff came in May 2022, when CannonBelles produced its first batch of cheese in its own facility.

The experience became a defining moment for the business, not just because they completed the project, but because of how they did it. Through uncertainty and setbacks, they remained committed, flexible, and forward-focused.

It was resilience in action, and a reminder that building a business isn’t about avoiding challenges, but about finding a way through them.

Contact Info:

• Website: https://cannonbelles.com/cheese
• Instagram: cannonbelles
• Facebook: cannonbelles
• Linkedin: cannonbelles
• Youtube: cannonbelles
• Yelp: cannonbelles

Image Credits

Tiffany Alexander took the pictures of the 3 of us and of the cheese boards. The rest we taken by Deeann Lufkin (the award winning cheeses)