farm to table
Farm to Table
The Big Cheese
Getting the goods on goat cheese written by Sophia McDonald photography by Eugene Pavlov
DOES ANYTHING EPITOMIZE spring more than baby goats frolicking in a farmer’s emerald green field? This has been a familiar view for Patricia Morford with Rivers Edge Chèvre since 1958, when her father brought home the family’s first goats. Jack, Stripes and Pinky had a specific job—eating the blackberries that had overrun an apple orchard. They stayed with the family long after the vines were gone, however, and ended up being the inspiration for Morford’s career as a farmstead cheesemaker.
28 1859 OREGON’S MAGAZINE
MARCH | APRIL 2019
