LaClare Creamery: Redefining Goat Cheese

This Wisconsin creamery is transforming perceptions and expanding the appeal of goat cheese across the U.S.

Photos Courtesy LaClare Creamery

It sometimes begins with hesitation: A diner pauses over a slice of goat cheese, unsure what to expect. Then comes the surprise: a clean, balanced finish that challenges perception. Moments like this are becoming more common as American consumers reconsider goat milk cheese.

At LaClare, a game-changing creamery located in Malone, WI, innovation and consistency go hand in hand. From flavor-infused chèvre to hard cheeses, like its signature goat cheddar, LaClare has earned more than 60 awards since 2012.

Behind the creamery’s growth and success lies a deliberate, team-driven process, from farm-focused milk quality to precision cheesemaking and packaging, all designed to deliver a polished, approachable expression of goat milk that not only meets rising demand but also helps shape it.

A TWO-GOAT START

The story of LaClare Creamery didn’t start with a business plan, but with a farm and two goats. In 1978, Larry and Clara Hedrich purchased a small property outside Chilton, WI, to raise their growing family. The goats were intended simply as 4-H show animals for their children.

This direction shifted after the couple traveled to Denmark and the Netherlands, where they were inspired by a more advanced goat product market, and saw a need in the U.S. market for high-quality goat cheese. From there, their farm-to-champion trajectory was straight up: expanding their herd, then shipping the milk, and later building a cheesemaking production base.

“In 2008, LaClare Creamery, named after Larry and Clara, was formed and produced its first hard goat cheese,” says Nola Krueger, marketing director. “The creamery’s 41,000-square-foot hard cheese production facility was built in Malone, WI, in 2012, along with the café and visitor center. Soft goat cheese operations began in 2017, with the purchase of chèvre-making equipment. In 2019, we doubled our operational footprint with the 28,000-square-foot addition. The new addition focused on chèvre and included investments in French cheese presses, packaging equipment, specialized air-handling equipment, and other technology to create the perfect chèvre-making environment.”

FROM MILK TO CHEESE

Producing an award-winning cheese always starts with exceptional milk.

“When first stepping into the world of goat cheese, the focus was to define what quality goat milk was in the U.S.,” says Greg Hedrich, director of facilities and capital projects, and the LaClare founder’s son. “By working with a Master Cheesemaker and a team of industry experts, LaClare maintained a continuous feedback loop, helping us refine our approach and advance toward a clear vision for our cheeses. This collaborative approach not only strengthened our cheesemaking processes but also helped shape on-farm practices, guiding farmers on the standards needed to produce great milk.”

Everything on the farms begins with careful animal care, nutrition, and consistency, which lays the foundation for quality.

“Goat milk is incredibly expressive, and our job is to respect and guide it, rather than overpower it,” says Nathan Beattie, the chèvre packaging supervisor, who was born and raised in Kiel, WI, where agriculture is woven into his everyday life. “From there, the process becomes a balance of science, data, and intuition.”

After a stint swinging a sledgehammer at a foundry, Beattie found his way back to the industry, fascinated by how small decisions, for example, temperature changes, cultures, and timing, could influence a cheese’s flavor and texture. He came to LaClare two years ago, drawn by the creamery’s commitment to fresh goat milk, its respect for tradition, and its willingness to innovate.

An award-winning cheese is never the result of one person’s work alone, Beattie adds. “Our cheesemakers, quality team, packaging crew, and leadership all contribute their expertise. For example, a recent award-winning cheese required precise moisture control during production and strategic packaging decisions that preserved freshness, while visually showcasing the product.”

Beattie adds, “We never produce a special make for our contest cheese; it is pulled right off the line and sent in, so it’s the same cheese that the consumer gets. By the time the cheese reaches the consumer, it represents dozens of thoughtful decisions made along the way. That behind-the-scenes work is what transforms goat milk into something truly special.”

At LaClare Creamery, fresh chèvre is offered in more than a dozen distinct flavor profiles, underscoring both versatility and consumer appeal. There’s Garlic & Herb, Mediterranean, and Truffle, as well as Fig & Honey, Maple Bourbon, Pumpkin, Lemon Bar, and Blueberry Vanilla.

“As new flavor ideas are proposed, our research and development and supply chain teams work together to source the right ingredients,” says Dylan Woods, weekend chèvre packaging supervisor, who watched LaClare’s cheesemaking facility take shape as he passed by en route to school each day. “Then comes the fun part of perfecting the ratios to achieve the ideal balance. As we work to develop new flavor combinations for our chèvre, samples are placed in the break room for employees to try. This often becomes a main topic of conversation among the teams for days as everyone shares feedback and excitement.”

After working at another creamery, where he started on the production floor, Woods’ desire to make a larger impact and be part of something special led him to LaClare.

“Once a flavor is refined,” adds Woods, “we focus on understanding how the new flavor or format will fit into our packaging operations. When everything aligns, and consumers respond positively to the product, our make and packaging teams come together to produce it at volume and deliver it to our customers.”

Today, LaClare’s lineup includes fresh, tangy chèvres, which account for approximately 80% of production. The creamery also produces a selection of firm cheeses that are great for snacking or melting, including Aged Goat Cheddar, Goat Jack, Goat Mozzarella and Goat Feta. There is also a mixed-milk cheese, Chandoka, a fruity, cheddar-style cheese made with 70% cow’s milk and 30% goat’s milk.

Choosing a favorite cheese is a tough question, says Woods. “With so many great flavors, it feels unfair to pick just one, so I like to break it down by flavor profile. For something traditional, I love our Original chèvre served on bruschetta.”

He says when he is in the mood for something savory, his go-to is Garlic & Herb chèvre.

“For something sweet, I cannot choose between two favorites. Our Orange Cranberry Goat Cheese is fantastic when made into a cheesecake, while the Lemon Bar chèvre is perfect spread on vanilla wafer cookies for a simple but flavorful treat.”

GOAT GAINS GROUND: WHAT’S NEXT?

Goat cheeses are enjoying a greater seat at the table.

“Years ago, anyone I would speak to about goat cheese didn’t seem very interested, and I heard a lot of criticism,” says Eric Casper, assistant supervisor to the chèvre making team, assisting with how the day flows with scheduling of taking down presses and what flavors are produced. “Since working with goat cheese, I have had friends and family try LaClare’s products, and they have all changed their opinion of goat cheese. I believe you will see that trend continue.”

Social media has played a role in elevating goat cheese’s popularity, says Daniela Benitez, a packaging operator who moved to Wisconsin at 18 and began her career as a packer, steadily refining her skills. “We can showcase our products and let people see our work — highlighting our team and the passion behind what we do.”

One of the most exciting trends in goat cheese today is a growing appreciation for complexity and craftsmanship.

“Consumers are becoming more curious,” says Beattie. “They want to understand how cheese is made, where it comes from, and why it tastes the way it does. We’re also seeing increased interest in approachable, but elevated, flavors. People want cheeses that feel special, yet fit easily into everyday meals. From a production standpoint, there is a stronger focus on consistency, sustainability and transparency.”

Looking ahead, adds Beattie, “I believe goat cheese will continue to gain traction beyond traditional categories. Expect to see more innovation in formats and flavor combinations, along with continued demand for high-quality, responsibly made products.”