Pioneer of Artisan Goat Cheese: Cypress Grove’s Founder MARY KEEHN

Pioneer of Artisan Goat Cheese: Cypress Grove’s Founder  MARY KEEHN

Learn how a small time producer spearheaded America’s goat cheese segment.

When Mary Keehn, a single mother of four and self-proclaimed serious hippie, adopted two of her neighbor’s goats back in the 70s, she didn’t have a business plan, or any plan, to start her own business.

“My start was serendipic and an offshoot of the land movement of the 60s and 70s,” she says. “Back then, I made my kids’ clothes, had a big garden and raised goats for milk with which I made cheeses.”

It wasn’t until 1983 that Keehn created Cypress Grove with a $10,000 loan from her family.

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Artisan Goat Cheeses of New Mexico

With cheese from New Mexico, the environment makes the difference

Artisan Goat Cheeses of New Mexico

Extreme diversity distinguishes the southwest from other U.S. Regions. I-40 (old Route 66) splits the Southwest into two distinct environments: the northern divide has cool climates, tall pines and mountainous terrain, for example, in Santa Fe and Flagstaff. The southern divide is hot, flat and arid, like Albuquerque and Phoenix. A short one hour drive from Albuquerque to Santa Fe provides an unmistakable illustration of the difference in environment.

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Chèvre For The Season

Fresh chèvre takes advantage of spring produce

Chèvre For The Season

When people think about seasonal eating, fruits and vegetables are the first foods that spring to mind. There’s a world of difference between the plump ripe tomato plucked from the vine in July and the pale anemic import offered at the supermarket in the depths of winter. There are other produce changes in flavor and texture throughout the growing season — consider the new potatoes of early summer and their heftier autumn cousins, or compare the tender leaves of young kale to its robust, more mature version.
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The Evolution Of Laura Chenel

How a love of goats led to a cheese empire

The Evolution Of Laura Chenel

Laura Chenel’s was founded by its namesake in 1979, though starting a cheese company was not her initial goal. As a young woman, Chenel was someone who traveled a great deal and was an early adaptor of the belief that one should provide their own food. She grew and made what she could, and acquired some goats, too, in the process.

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