#170 Can't Get Enough Good Cheese - Sarah Marcus, Briar Rose Creamery

It’s the Sarah trifecta again on this episode. Sarah Marshall and Sarah Masoni interview Sarah Marcus, founder of Briar Rose Creamery, Dundee, Oregon. This is another check-in show, as Sarah was interviewed previously on episode #68, released in March, 2021. For background, Proprietor and Cheesemaker Sarah Marcus is a Bay Area native and started making cheese in her kitchen. In 2005 she took a chance and got a job as a cheesemonger at Cowgirl Creamery in San Francisco. It was there that she fell in love with the world of cheese and developed her palette. Her cheesemaking studies took her to England, Spain, North Carolina, and Vermont. In 2008 she and her husband moved to Dundee, Oregon with the intention to build Briar Rose Creamery. So what has changed with the business and the industry since we last talked? The Creamery did have sheep milk supplied to them for a short while and made a special cheese from it. However, the owners of the farm raising the sheep sold the farm and that product line ceased to exist. But the all-cows’-milk program is working great and the company is selling more cheese than ever before. The company sells whole wheels of cheese only and consolidates the wheels in a Portland, Oregon location where trucks are loaded along with other cheese makers’ products and delivered to the customers. The company is a small business, however, and subject to the ups and downs of circumstances beyond their control. For example, the local area recently suffered unusually cold weather, icing up roads and making travel difficult. It stopped milk supplies and kept employees from getting into work, so now Sarah is trying to balance increasing shifts to make up for the lost days, lost production and ultimately, lost revenue, all at the mercy of the weather. All cheeses from Briar Rose are artisan. As much art as they are food, most of the cheeses are soft and luscious. They are a golden color and the crusts take on that golden glow as well. And as the cheeses age, they get a deeper and deeper golden hue. They also get richer tasting and softer as they age, taking on a buttery experience and complexities similar to complexities found in fine wines. The company and its cheeses also have been featured in Food and Wine magazine as one of the top 50 cheese makers in the US. Sarah still does not know how that happened, as they must have been visited at either their Farm Store in Dundee or at one of the Farmers Markets they attend. So there’s a message here for all foodpreneurs: Treat everyone who shops your products as best you can, because you never know if they are customers or undercover reporters. In addition to the company’s Farm store, you can buy Briar Rose cheeses at local Oregon Farmers Markets and special markets and grocery stores up and down the west coast, including Alaska. Look at the amazing offerings of cheese on the company website: http://www.briarrosecreamery.com/. Follow Sarah and company on FB, https://www.facebook.com/briarrosecreamery/. On IG, https://www.instagram.com/briarrosecheese/. Our hosts: Twitter - @sarahmasoni and @spicymarshall, Instagram - @masoniandmarshall.

Thank you for Listening to The Meaningful Marketplace Podcast with your hosts, Sarah Masoni of Oregon State University's Food Innovation Center and Sarah Marshall, owner of Marshall's Haute Sauce. Connect with us on Instagram @meaningfulmarketplacepodcast.

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Producer: Sarah Marshall of The Joy of Creation Production House
Audio engineer, mixer, and podcast editor: Haley Bowers
Show logo designed: Anton Kimball of Kimball Design
Production Coordinator: Kayleen Veatch