NEWS

Say Cheese! With $10M investment, LaClare Creamery is ready for its close-up

Wisconsin State Farmer
Chevre, a soft goat cheese, is one of the fastest growing markets in the U.S.. The recent expansion at LaClare Family Creamery along with an abundance of fresh goat milk from local farms has the business poised to meet customer demand for the cheese quickly and efficiently.
Chevre, a soft goat cheese, is one of the fastest growing markets in the U.S.. The recent expansion at LaClare Family Creamery along with an abundance of fresh goat milk from local farms has the business poised to meet customer demand for the cheese quickly and efficiently.
Colleen Kottke/Wisconsin State Farmer
Employee Lizette Regalado watches as a buggy of Chevre is dumped into the mixer where salt and flavorings will be added prior to extrusion and packaging.
Employee Lizette Regalado watches as a buggy of Chevre is dumped into the mixer where salt and flavorings will be added prior to extrusion and packaging.
Les Schmidt/LaClare Family Creamery
LaClare Family Creamery recently finished the completion of a $10 million expansion that will make it a national leader in Chevre cheese production.
LaClare Family Creamery recently finished the completion of a $10 million expansion that will make it a national leader in Chevre cheese production.
Colleen Kottke/Wisconsin State Farmer
A nanny cleans off her newborn kid.
A nanny cleans off her newborn kid.
Les Schmidt/LaClare Family Creamery
The milking parlor at Chilton Dairy is set up for 128 goats per rotation on twice a day milking. The goats average just over 5 pounds of milk per day.
The milking parlor at Chilton Dairy is set up for 128 goats per rotation on twice a day milking. The goats average just over 5 pounds of milk per day.
Courtesy Of Chilton Dairy
Milk Source, Chilton dairy, goat farm. Since May of 2016, the Chilton Dairy goat farm, owned by Milk Source LLC, has been a major supplier of milk to LaClare Farms in northeast Fond du Lac County.
Milk Source, Chilton dairy, goat farm. Since May of 2016, the Chilton Dairy goat farm, owned by Milk Source LLC, has been a major supplier of milk to LaClare Farms in northeast Fond du Lac County.
Courtesy Of Chilton Dairy
The Cheese Shoppe and Cafe at LaClare Family Creamery offers customers a wide range of hard and soft goat cheeses along with cow/goat milk blended cheese products.
The Cheese Shoppe and Cafe at LaClare Family Creamery offers customers a wide range of hard and soft goat cheeses along with cow/goat milk blended cheese products.
Colleen Kottke/Wisconsin State Farmer
Throughout LaClare Family Creamery, visitors will learn about and see the cheesemaking process from start to finish through a series of displays and observation windows.
Throughout LaClare Family Creamery, visitors will learn about and see the cheesemaking process from start to finish through a series of displays and observation windows.
Colleen Kottke/Wisconsin State Farmer
EU style cheeses crafted in America's Dairyland are at the heart of Saxon Creamery.
EU style cheeses crafted in America's Dairyland are at the heart of Saxon Creamery.
Colleen Kottke/Wisconsin State Farmer
After the wheels of cheese are formed and pressed, they are placed in a saltwater solution called "brine."
After the wheels of cheese are formed and pressed, they are placed in a saltwater solution called "brine."
Colleen Kottke/Wisconsin State Farmer
Wheels of award winning LaClare Family Creamery and Saxon Creamery are sold inside the Cheese Shoppe and Cafe.
Wheels of award winning LaClare Family Creamery and Saxon Creamery are sold inside the Cheese Shoppe and Cafe.
Colleen Kottke/Wisconsin State Farmer
LaClare's two maturation tanks provide an enclosed environment where goat milk is maintained at precise temperature for about 16 hours.
LaClare's two maturation tanks provide an enclosed environment where goat milk is maintained at precise temperature for about 16 hours.
Colleen Kottke/Wisconsin State Farmer
Pre-formed logs of Chevre await packaging.
Pre-formed logs of Chevre await packaging.
Les Schmidt/LaClare Family Creamery
Cheesemaker Jennifer Kutz, center, talks to employees on the Chevre production line
Cheesemaker Jennifer Kutz, center, talks to employees on the Chevre production line
Colleen Kottke/Wisconsin State Farmer
LaClare Creamery has a history of making award-winning cheeses and other goat milk products.
LaClare Creamery has a history of making award-winning cheeses and other goat milk products.
Colleen Kottke/Wisconsin State Farmer
Young visitors watch as newborn goats are bottle fed in the viewing area just off the Cheese Shoppe and Cafe at LaClare Family Creamery.
Young visitors watch as newborn goats are bottle fed in the viewing area just off the Cheese Shoppe and Cafe at LaClare Family Creamery.
Colleen Kottke/Wisconsin State Farmer
Employee George McEnroe eases a log of Chevre out of the extruding machine at LaClare Family Creamery.
Employee George McEnroe eases a log of Chevre out of the extruding machine at LaClare Family Creamery.
Les Schmidt/LaClare Family Creamery
Clare Hedrich, co-founder of the homestead farm in 1978, labels bags of cheese samples that will be set out for customers to sample.
Clare Hedrich, co-founder of the homestead farm in 1978, labels bags of cheese samples that will be set out for customers to sample.
Colleen Kottke/Wisconsin State Farmer
Visitors to LaClare Family Creamery may enjoy sampling goat milk in its sweetest form as ice cream inside the Cheese Shoppe and Cafe.
Visitors to LaClare Family Creamery may enjoy sampling goat milk in its sweetest form as ice cream inside the Cheese Shoppe and Cafe.
Colleen Kottke/Wisconsin State Farmer
A family enjoys a lunch of grilled goat cheese sandwiches inside the Cheese Shoppe and Cafe which features LaClare and Saxon Artisan Cheese Products and other specialty items.
A family enjoys a lunch of grilled goat cheese sandwiches inside the Cheese Shoppe and Cafe which features LaClare and Saxon Artisan Cheese Products and other specialty items.
Colleen Kottke/Wisconsin State Farmer
An employee bottle feeds a set of newborn kids.
An employee bottle feeds a set of newborn kids.
Colleen Kottke/Wisconsin State Farmer
An observation window inside LaClare Family Creamery allows visitors to watch the Chevre-making process.
An observation window inside LaClare Family Creamery allows visitors to watch the Chevre-making process.
Colleen Kottke/Wisconsin State Farmer
A pan catches the condensation of the state-of-the-art environmental air conditioning system used inside the wet pack and press rooms which helps keep temperature and humidity at optimum levels.
A pan catches the condensation of the state-of-the-art environmental air conditioning system used inside the wet pack and press rooms which helps keep temperature and humidity at optimum levels.
Colleen Kottke/Wisconsin State Farmer
Customers order lunch inside the Cheese Shoppe and Cafe at LaClare Family Creamery.
Customers order lunch inside the Cheese Shoppe and Cafe at LaClare Family Creamery.
Colleen Kottke/Wisconsin State Farmer
Cloth bags, each holding about 30 lbs. of soft goat cheese (Chevre), are gently pressed together on the French Press to help drain the whey and reduce moisture.
Cloth bags, each holding about 30 lbs. of soft goat cheese (Chevre), are gently pressed together on the French Press to help drain the whey and reduce moisture.
Colleen Kottke/Wisconsin State Farmer
A set of kids frolic around in the viewing area just off the Cheese Shoppe and Cafe at LaClare Family Creamery.
A set of kids frolic around in the viewing area just off the Cheese Shoppe and Cafe at LaClare Family Creamery.
Colleen Kottke/Wisconsin State Farmer
Chevre, a soft goat cheese, is one of the fastest growing markets in the U.S.. The recent expansion at LaClare Family Creamery along with an abundance of fresh goat milk from local farms has the business poised to meet customer demand for the cheese quickly and efficiently.
Chevre, a soft goat cheese, is one of the fastest growing markets in the U.S.. The recent expansion at LaClare Family Creamery along with an abundance of fresh goat milk from local farms has the business poised to meet customer demand for the cheese quickly and efficiently.
Colleen Kottke/Wisconsin State Farmer
The brining process is similar to marinating. As the wheels soak in the brine, the salt is slowly absorbed by the cheese. The salt in the water also draws the moisture out of the cheese, which leads to a more uniform body.
The brining process is similar to marinating. As the wheels soak in the brine, the salt is slowly absorbed by the cheese. The salt in the water also draws the moisture out of the cheese, which leads to a more uniform body.
Colleen Kottke/Wisconsin State Farmer
Starter cultures are added to the milk in open vats triggering the cheesemaking process. An enzyme - rennet - is also added to help form curds.
Starter cultures are added to the milk in open vats triggering the cheesemaking process. An enzyme - rennet - is also added to help form curds.
Colleen Kottke/Wisconsin State Farmer
Saxon Homestead Creamery sends its milk from its pasture-based farm to LaClare Family Creamery where it is used to produce the Saxon brand cheese and the blended cheese products for LaClare using both goat and cows' milk.
Saxon Homestead Creamery sends its milk from its pasture-based farm to LaClare Family Creamery where it is used to produce the Saxon brand cheese and the blended cheese products for LaClare using both goat and cows' milk.
Colleen Kottke/Wisconsin State Farmer
Employees inspect packages of Chevre cheese.
Employees inspect packages of Chevre cheese.
Colleen Kottke/Wisconsin State Farmer
Cheese wheels are placed in a special room, called a "cave," that maintains the ideal temperature, humidity and lighting.
Cheese wheels are placed in a special room, called a "cave," that maintains the ideal temperature, humidity and lighting.
Colleen Kottke/Wisconsin State Farmer
Bill Ritcey, vice president of sales, says the the availability of goat milk from local farms helps LaClare Family Creamery to meet customer demand for fresh goat cheese.
Bill Ritcey, vice president of sales, says the the availability of goat milk from local farms helps LaClare Family Creamery to meet customer demand for fresh goat cheese.
Colleen Kottke/Wisconsin State Farmer
Biosecurity is a top concern at LaClare Family Creamery.
Biosecurity is a top concern at LaClare Family Creamery.
Colleen Kottke/Wisconsin State Farmer
This history wall shares the stories of both LaClare Creamery and Saxon Creamery which teamed up together last year with Lamagna Cheese to form Mosaic Meaders, a partnership that will allow each operation to sell, service and market their products nationwide.
This history wall shares the stories of both LaClare Creamery and Saxon Creamery which teamed up together last year with Lamagna Cheese to form Mosaic Meaders, a partnership that will allow each operation to sell, service and market their products nationwide.
Colleen Kottke/Wisconsin State Farmer
Multi-Plant General Manager Adam Schrot says LaClare Family Creamery takes in around 50,000 lbs of milk each day which is converted into cheese within 1 to 3 days.
Multi-Plant General Manager Adam Schrot says LaClare Family Creamery takes in around 50,000 lbs of milk each day which is converted into cheese within 1 to 3 days.
Colleen Kottke/Wisconsin State Farmer
Cheesemaker Jennifer Kutz runs a knife through the whey in an open vat at LaClare Family Creamery. The cheese will then be packed into molds in the hard cheesemaking process.
Cheesemaker Jennifer Kutz runs a knife through the whey in an open vat at LaClare Family Creamery. The cheese will then be packed into molds in the hard cheesemaking process.
Les Schmidt/LaClare Family Creamery