Nurtured to Perfection

Briar Rose Creamery creates rich, delicate cheeses coaxed from sweet, fresh goat milk. We nurture each small batch to achieve the best flavor and texture, highlighting the seasonal qualities of our cheeses.

We're a small, artisan cheese producer that loves this intimate process that goes into every ounce of cheese that we create. We produce handcrafted cheeses that we're proud to say comes from Oregon Wine Country, and are every bit as delicious as the region's famous Pinot Noirs and renowned microbrews.

Life at Briar Rose Creamery

Life at Briar Rose Creamery involves a bit of alchemy. We start with fresh, sweet goat milk from Hanohaven Farm, an award-winning herd of French Alpine and Swiss Toggenburg dairy goats. First we pasteurize (heat) the milk, then cool it to just the right temperature. Our starter culture, a cocktail of beneficial bacteria, helps ferment the milk and gives it the delicious taste, texture, and aroma that's unique to our cheese.

While the milk slowly ferments, a small amount of rennet, a coagulant, is stirred into the warm milk. The cultured and renneted milk is then left to sit quietly overnight and work its magic. In the morning, the vat is no longer full of milk, but rather a thick, pudding-like mass of curds and whey. Next, we scoop the curds into cheesecloth bags, which we hang to allow the whey to drain away. A day or two later, after enough whey has been drained off and the texture is perfect balance of moisture and dryness, our cheese is the ready for the final ingredient, salt. With that accomplished, our Briar Rose Creamery chevre is ready to excite your palate.