The trick is to control the drying of the cheese in a way that promotes a certain flavor profile.

When we started in 1984 and told banks and others we were planning to build a business making goat cheese, we were asking them to make a leap of faith. When we asked them to help with this project, we were asking them to express their continued confidence in us. It is very gratifying that they did.

We're here to bring awareness that each person deserves tolerance and acceptance.

We're going to build our brand around this line.

No one else (in the United States) is making it.

I guess you could say we are victims of our own success.