It all begins with milk – goat milk that is

Jennifer Parmley

Contributor

August 23, 2023

MALONE – Blending its passion for Wisconsin cheesemaking traditions with unmatched attention to detail – LaClare Creamery has spent decades perfecting its goat milk cheeses.

The hobby turned obsession got its start in the late 1970s by Larry and Clara Hedrich – hence the name “LaClare Creamery.”

The hobby farm they purchased in Malone – a tiny community in Fond du Lac County – came with two goats.

Little did they realize, the goats would eventually become the focal point of the lives of their growing family.

Today, the farm is recognized throughout the industry as a premier goat cheese producer – even being awarded two first-place awards at this year’s American Cheese Society (ACS) Competition for its Fig & Honey Goat Cheese and Chipotle Honey Goat Cheese.

Patrick Considine, national sales director at LaClare Creamery, said the awards – which were given in the Fresh Goat Cheese with Savory Predominant Flavor and Fresh Goat Cheese with Sweet Predominant Flavor categories – are just the latest accolades for the company.

“The entire LaClare Creamery team is thrilled to see this honor bestowed upon (us),” Considine said in a news release. “Back in March, our Fig & Honey Goat Cheese received first place at the 21st biennial U.S. Championship Cheese Contest. Seeing that our cheeses continue to get recognized as best-in-class across the dairy community affirms the value of our team’s hard work and dedication to fresh, clean flavors.”

LaClare President Alex Coenen said the creamery’s commitment to its supply chain ensures the best product outcomes.

LaClare is one of the only 100%-domestically produced goat cheese brands in the country – sourcing its milk within a 15-mile radius of the creamery where it is then transported within 30 minutes to the creamery.

Coenen said within 48 hours, the milk begins the process of being made into cheese.

“Some people feel like goat cheese tastes game-y,” he said. “Our milk is so close that we’re able to keep that milk fresh and make it into cheese sooner – that translates to a clean flavor where we don’t pick up the game-y, goat-y taste. You must start with the best ingredients. We know once people try it, they’re going to love it.”

Coenen said the handling of the milk is also critical to the overall cheese-making process.

“You need a thoughtful, caring team to make sure they handle it well,” he said. “We have great people who take pride in what they do.”

Growing market
Goat cheese has steadily been gaining in popularity in the United States.

According to the American Goat Federation (AGF) – which represents the interests of more than 150,000 producers engaged in the sustainable production and marketing of goat milk, meat, fiber, breeding stock, pack goat and grazing services across the United States – goat cheese production predates ancient Greece, and goats are said to have been first domesticated about 5000 BC.

Goat cheese was plentiful and popular and spread from the Mediterranean to Eastern Europe, Africa, South West Asia and India over the centuries, the AGF states.

Goat milk is said to be more nutrient dense and easier to digest than cow milk and contains the protein alpha s2, which is not a known allergen.

According to LaClare, global goat milk products market size is expected to grow at a Compound Annual Growth Rate (CAGR) of 7.77%, increasing from $11.46 billion in 2021 to $17.95 billion in 2027.

A bit more about LaClare   
Before they knew it, the Hedrich’s hobby farm – located on the corner of Hwy 151 and County Rd HH, just north of Pipe – evolved into a bustling business.

Today, the creamery has a visitor center, garden center, shoppe and café where visitors can take self-guided tours, dine and purchase products – which of course includes LaClare cheeses.

The visitor experience, Coenen said, is a way to get people to come out, see the farm and try the cheese.

Visitors to LaClare Creamery can get up close and personal with the goats. Jennifer Parmley Photo

“It’s how we connect people with where their food is coming from,” he said.

Coenen said approximately 100,000 people visit LaClare Creamery each year.

The garden center – which features a large selection of annuals, perennials, succulents, vegetables, herbs, outdoor decor and other garden finds – is open from June through September.

Tours of the farm are offered from 10 a.m. to 4 p.m. Monday-Friday and include an up-close-and-personal viewing of the cheesemaking process through viewing windows.

Onsite production
Coenen said more than 15 different cheeses are made and packaged onsite.

Besides the two award-winning cheeses, other varieties include original, apple cinnamon, blueberry vanilla, chili lime and pumpkin.

“We do cut and wrap in-house,” Coenen said. “We get to look at every piece of cheese after it’s cut to make sure it’s perfect. We want to make sure the customer is having a good experience.”

He said LaClare sells fresh goat cheese (chevre) and hard goat cheese – both of which have racked up numerous awards, including numerous first place and best of class distinctions for its: 

Honey Chevre – 2019 Wisconsin State FairCave-Aged Chandoka® – 2018 World Championship Cheese ContestEvalon® – 2018 World Dairy Expo Championship Dairy Product Contest
In 2019, LaClare’s goat milk was awarded first place in the 2% Fluid Milk (cow or goat milk) division at the Wisconsin State Fair Dairy Products Contest.

Coenen said LaClare’s Saxon Creamery division partners with Saxon Homestead Farm to handcraft its cheese from dairy cow milk, and those have also won several awards through the years both in Wisconsin and throughout the world.

Coenen said he credits LaClare’s Quality Assurance team for creating the various flavored cheeses it sells throughout the year and seasonally at an exceptional level.

“We pay attention to trends and what’s going on in the market, and we also get inspiration from customers and retailers,” he said. “When you have that fresh, clean milk and clean cheese, you can do things with flavors that complement the cheese and not cover it up.”

Yes, there’s goats
Of course, the big draw for many visitors, Coenen said, is seeing goats up close and personal – and LaClare Creamery doesn’t disappoint.

The barn is home to 700 doelings (young unbred female goats), donkeys, cows and chickens. Baby goats are also available to see in a viewing room.

Coenen said the silo area is a regular hang out for two goats, this year named Milo and Shiloh. Each year, two new goats take residence there, and a goat-naming contest is held.

The company often hosts special events such as goat yoga, artisan dinners, bottle-feeding baby goats and more.

For more information, visit laclarefamilycreamery.com, or check out LaClare’s Instagram, Facebook, Pinterest and YouTube platforms.

A list of places to purchase LaClare Creamery cheeses is also available on the website.