I came to the United States several years ago from the Savoie region of France in the foothills of the Alps. In the Savoie countryside of my childhood, our daily staples were French rustic bread and local farmstead cheeses. The region was home to many famous cheeses, mostly made of cow’s milk: La Tomme de Savoie, La Tome des Bauges, Le Reblochon, La Raclette.
As a child, I loved visiting farms in remote villages to buy unique farmstead cheeses and to shop in the local cheese shops. I was always fascinated by the varieties of cheeses. My passion for artisan cheeses was encouraged by my beloved grandmother, who was a life long cheese connoisseur.
After arriving here, I found that America was not rich in artisan cheeses. I began to practice cheese recipes from my little ‘French book’ but could not find a good supply of fresh goat’s milk or cultures.
My life here first followed a path in the corporate world – making cheese did not blend well! However, even as an urban dweller I continued to educate myself in cheesemaking and in goat husbandry.
Finally, in 2004 my dream to own a goat farm came true when I found my long envisioned farm. Goldin Artisan Goat Cheese is located on the east side of the Willamette Valley near Molalla, Oregon in on a lovely plateau in the Cascade foothills.
It has been a rewarding 5-year labor of love to create Goldin Artisan Goat Cheese farmstead goat dairy and fromagerie. I am proud to now have the chance to share the long remembered cheeses of my childhood.
My Fromagerie passed all the strict requirements of the Oregon Department of Agriculture in June 2009 and is a Grade “A” dairy and cheesemaking facility. We produce exceptional goat cheeses from the milk of my outstanding goat ladies.
Made from the high-quality milk of the resident Alpine herd, the cheeses are crafted on a small-scale in a traditionally artisan manner. The inventiveness and skill incorporated in the production process make the unique quality of these rustic cheeses a true exception.
The cheeses are inspired by memories of my French upbringing in the Savoie region of France. Likewise, the quality of the milk is influenced by the local soil and climate of the Pacific Northwest.