In the past decade goat cheese has been one of the fastest growing cheeses in the specialty food product market. Michigan has more 1,000 reported milk goat operations. Zinta Aistars talks with the cheese makers at Evergreen Lane Farm & Creamery, where milk from goats (and cows) comes about through a cooperative effort.
Cheese! You can’t say it without smiling.
Especially if it is artisan goat and cow’s milk cheese made by the expert hands of Cathy Halinski at Evergreen Lane Farm & Creamery at 1824 66th Street, just south of Fennville and up the road from Saugatuck. It’s in an area some would call middle of nowhere, but Cathy and husband Tom Halinski call home.
The Halinskis found home in an old country house, shaded by century-old trees, with several outbuildings, sheds and barns, 40 acres of land that stretch a half-mile deep from the road, and eight acres of apple orchards. They moved there in 2000 with the thought of turning the place into an organic farm.
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