Imagine the joy of waking up on a crisp spring morning, slipping on your trusty boots, and heading out to a charming farm. There’s something magical about meeting the newest additions to the farm family. Picture yourself seated on a cozy bale of hay, cradling a sweet baby goat in your arms. As you lose yourself in the playful antics of these adorable creatures, the worries of winter seem to melt away. “It’s like being around puppies or kittens,” shares Jennifer Bice of Redwood Hill Farm. “The newborn goats are simply irresistible… And within a week, they’re already leaping around with boundless energy, showcasing their unique goat-like behavior.”
Artisanal goat cheese can be found all across the nation, but its roots run deep in Northern California. Pioneers like Jennifer Bice of Redwood Hill Farm in Sebastopol (since 1968), Laura Chenel of Laura Chenel in Sonoma (established in 1979), and Mary Keehn of Cypress Grove in Arcata (founded in 1983) are credited with popularizing goat cheese in America. In the 1970s and 1980s, they began supplying natural food stores and farm-to-table restaurants, including renowned establishments like Chez Panisse in Berkeley and The French Laundry in Napa.
Unlike cows that produce milk year-round, goat cheese has a seasonal aspect. Spring is the time when goats give birth, providing rich milk for their newborns and increasing milk output during the summer months to nourish growing kids. Cheesemakers often cherish this spring milk for fresh and soft-ripened cheeses, while using the summer milk for firmer, aged varieties, resulting in a diverse range of flavors throughout the year. “Each cheese has its own season,” explains Erika McKenzie-Chapter of Pennyroyal Farm in Boonville.
For the ultimate fresh chevre experience, head straight to the source. Several farms and creameries welcome visitors in the spring, offering the chance to cuddle baby goats and indulge in delicious cheese. Here are a few places in California where you can enjoy this delightful experience:
Redwood Hill Farm (Sebastopol): Located just a short drive north of San Francisco, this farm is a cornerstone of the American goat cheese industry. Jennifer Bice, a true veteran in the field, started her journey with goats in 4-H, eventually building her family dairy into a renowned national brand. While the farm was acquired by Swiss company Emmi in 2015 and merged with Meyenberg, Bice remains involved, supplying milk to local cheesemaker Mt. Eitan. Visitors can enjoy guided tours, where they can interact with the goats, learn about the milking process, and sample delicious cheeses at the farm stand.
Pennyroyal Farm (Boonville): Nestled in scenic Boonville, this farm offers a picturesque setting to meet
Traveling north up to Mendocino County, you will find Pennyroyal Farm nestled among the vines of the Anderson Valley wine region. Lead by cheesemaker Erika McKenzie-Chapter, who hails from a lineage of dairy farmers and honed her craft by studying livestock at UC Davis and apprenticing at a creamery in France. She was also the head cheesemaker at Redwood Hill. Teaming up with winemaker Sarah Cahn Bennett, daughter of the family behind Navarro Vineyards, they created a wine and cheese destination that opened its doors for tours and tastings in 2015.
At Pennyroyal Farm’s 40 acres, you will be welcomed by the bleating goats and hardworking sheep tending to the vines. With a herd of about 95 milkers and 150 goats in total, including various breeds such as Nubians and LaManchas, the diversity is celebrated. A peek into the creamery’s windows will reveal the magic happening inside, where you can indulge in a tasting of three wines and three cheeses, which may include the fresh Laychee, nutty Boont Corners, and soft-ripened Bollie’s Mollies.
Journeying down to the Central Coast, past the elephant seals and Hearst Castle, you will discover Stepladder Creamery in Cambria. Jack and Michelle Rudolph transitioned from tech and event planning to running Jack’s family avocado ranch, acquired in the 1980s. The property’s subtropical climate allows for the cultivation of citrus, passionfruit, and more. Adding goats to the mix, Stepladder Creamery was born in 2015, creating the quintessential Californian pairing of avocado and goat cheese.
Spread across 750 hilly acres, with 40 being farmable, Stepladder Creamery is home to 60 milkers and 180 goats of a unique breed. Emphasizing LaMancha goats, known for their small distinctive ears, the creamery thrives in the mild climate. Visitors can interact with the playful baby goats, witness the cheesemaking process in the century-old red barn, and savor a tasting featuring cheeses like Big Sur soft-ripened, Cabrillo manchego style, and Rocky Butte goat gouda.
For more farm and creamery experiences in California, explore Toluma Farms in Marin County, Spenker Family Farm in Lodi, and Harley Farms in Pescadero. The Cheese Trail is a valuable resource for discovering West Coast gems. Opening dates vary, so it’s recommended to check websites and social media for updates. Michelle suggests spring as the ideal time to visit the farms for a delightful encounter with bouncing baby animals.
