By Holly Henschen, Editor
Growth can be stressful for food manufacturers. Particularly for artisan producers with traditional processes that can be hundreds
of years old. But Cypress Grove Chevre in
Arcata, Calif., anxiously awaits its upcoming
expansion. The footprint of the specialty goat
cheesemaker’s facility will nearly double,
thanks to an investment from its new owner.
And the new space? It’s connected to their
current building. It’s anomaly in the stressful
acquisition trend, but Cypress Grove Chevre
has absolutely nothing but praises for its par-
In the 1970s, Mary Keehn built the foun-
dation of Cypress Grove Chevre with her
own two hands. First, they were offering
food to a semi-feral goat on her neighbor’s
land in Humboldt County. The single mother
simply wanted fresh milk for her four daugh-
ters. But she ended up a goat breeder with
an oversupply of milk. A stint in regional
cheese sales and a trip to Europe later, and
Cypress Grove Chevre was born in 1983.
The company’s signature cheese, Humboldt
Fog, consists of two layers of chevre, each
coated in vegetable ash per French custom.
Named after a local daily weather occurrence,
Humboldt Fog is one of 13 Cypress Grove
Chevre cheeses and 13 SKUs distributed in
50 states and Southern Canada. Two aged
cheeses, Goudas to be exact, are produced by
the new parent company. One is made from
goat’s milk and the other from sheep’s.
Cypress Grove Chevre in Humboldt County, Calif., constructs
a state-of-the-art facility to carry on a legacy of producing
specialty goat cheese.
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