The Best California Farms for Baby Goats and Cheese
"Cheesemaker Erika McKenzie-Chapter, who comes from a long line of dairy farmers, studied livestock at UC Davis, apprenticed at a creamery in France, and served as head cheesemaker at Redwood Hill before starting this project with winemaker Sarah Cahn Bennett, opened the wine-and-cheese destination in 2015. “There’s a season for every cheese,” says Erika McKenzie-Chapter; her herd runs about 95 milkers and 150 total on 40 acres in the Anderson Valley, and she favors crossbreeding: “I like the diversity,” she says. “Nubians have the really long ears, LaManchas have the very short ears, and they come in every color under the sun.” Visitors are greeted by bleating goats (and sheep busy weeding the vines), can peer through creamery windows, and enjoy a tasting of three wines and three cheeses that could include the loosely packed fresh Laychee, nutty alpine Boont Corners, and soft-ripened Bollie’s Mollies." - Becky Duffett
