March Producer Spotlight: Haystack Mountain - Queso
“Our Experiments with New Cheeses Never Cease”
Haystack founder Jim Schott became interested in
goats in 1989 and Jim doesn’t do anything halfway.
In the beginning there were five goats on his
seven-acre farm, which then grew to one-hundred twenty-five. Blessed
with a superb palate and a unique passion for experimentation with fresh
goat cheese, Jim’s magnificent obsession became the foundation for
Haystack Mountain Goat Dairy; a forerunner of America's renewed love
affair with artisan cheese making.
Haystack introduced its first Chevre in 1991, and
has been winning awards and consumers' taste every year since then.
After all these years, Haystack has perfected the art of goat cheese
production and is now offering a variety of soft ripened and firm goat’s
queso de mano
Haystack Mountain Goat Dairy (Longmont,
CO) – Semi-firm cheese made from raw goat’s milk. Its white interior
has a robust, nutty flavor with herbal notes. Perfect part of a cheese
plate. Pair with fruity white wines such as Sauvignon Blanc and
Viognier or a light red such as a Pinot Noir.