| |
 There’s
no better place for producing top-quality goat milk cheese than the
sunny, high desert of Central Oregon. The region is rich with volcanic
soils and blessed with fresh air and clean water originating from the
Cascade Mountain snowpack. Juniper Grove Farm’s healthy herd – 110
strong - thrives out here on the plains. “Our goats are outside all
year, and they feed on arguably the best alfalfa in the country,” says
Juniper Grove Farm owner Pierre Kolisch. “The dry, cool environment in
our cheese room is also big part of our success.”
The farm’s origins date back to 1985 when Pierre – an attorney by
training – set off for France to pursue his passion, cheesemaking.
Intent on finding a mentor, he cruised Normandy on his mobylette,
knocking on doors and offering to work in exchange for room, board and
an education in cheesemaking. As luck would have it, Francois Durand
accepted Pierre as an apprentice to make farmstead camembert in
Camembert.
Pierre received a degree from ENILBIO, Poligny
and then returned to the States in 1987 to establish his own farm. What
began as a local, one-man operation has blossomed into a nationally
known company favored by hundreds of specialty stores, fine restaurants
and upscale markets.
Yet Juniper Grove Farm remains a simple,
hardworking farm, run by a close-knit group of Oregonians who love
cheese, love animals and take pride in a job well done. Though they
make cheese seven days a week, production on the farm is limited to
ensure high quality and low impact on the land.
Anita Kolisch
Secretary, Idea Woman
“I actually like cleaning out the pig pen. The pigs are sweet animals. They kind of look at you as if to say, ‘Thank you.’”
|
 |
 |
Joanna Severson
Milker and Packager
“The goats are really friendly and curious. When I come into work, they greet me and follow me around."
|
Ada Allbriton - Milker
|
 |
Nathan Ray
Assistant Cheesemaker and Milker
|
|
|
|
|
