New to Pre Order – Baetje Farms

We’re excited to introduce Baetje cheeses to the rest of the Midwest! You can find it on its own page in the attached pre-order workbook.

Steve and Veronica Baetje started Baetje Farms in 2006. After a back injury deterred Steve from continuing his construction job, the Mennonite couple chose to venture into cheesemaking since they already owned a few goats. They moved to Bloomsdale, MO, just South of St. Louis along the Mississippi River. After taking classes from both the Vermont Institute for Artisan Cheese and the University of Wisconsin, Veronica took the reigns as cheesemaker. Her cheeses are a nod to the French influence in the area, as well as Old World European cheesemaking. Many of their cheeses are made with the milk from their own Saanen dairy goats, which are usually found roaming around their farm grazing the pasture.

Since their debut in 2007 at the National Norton Wine Festival, they’ve won several awards and have become a common name in cheese shops and restaurants all over Missouri. Most recently, their flagship cheese Bloomsdale has placed Super Gold in the 2018 World Cheese Awards and 2nd in the aged goat milk category at the American Cheese Society Competition.


B1850 – Bloomsdale – 9/7oz.

Bloomsdale is a delicate mold-ripened goat cheese rolled in a mixture of pine ash and salt. It was inspired by Valençay, the traditional French cheese that is famous for its truncated pyramid. The paste is firm in the center at first, but over time becomes soft, developing blue cheese notes. While stunning on its own, the Baetjes suggest trying the runny cheese over grilled steaks as a savory sauce.


B1840 –  Beer Washed Vallée – 9/13 oz.

Vallée is a reblochon style cheese made with goat’s milk. The cheese is washed in Boulevard Brewing Company’s Whiskey Barrel Stout, adding deep flavors like bacon, roasted onions, and peanuts. The paste is creamy and reminiscent of sweet goat cream.



B1800 – Coeur Du Clos – 9/14oz.

Made with a blend of goat and sheep milk, this camembert style cheese has notes of cream, mushroom, asparagus, and a tangy goat milk finish. The Baetjes suggest serving it baked in puff pastry followed by a light drizzle of maple syrup and toasted walnuts.



B1810 – Miette – 9/7oz.

This doughy Crottin style cheese is made with both sheep and goat milk. It is reminiscent of a lemony baked cheesecake, with clean goat flavors and subtle floral finish.