Woman of La Mancha
Gothberg Farms is situated on forty acres of flat, fertile farmland overlooking Mt Baker near Bow in Washington state. Rhonda and Roy Gothberg bought the property in 2001. At the time, it was a former cow dairy that had become run-down, so they initiated a program of extensive repairs and renovations with a view to making it suitable for a dairy goat farm and creamery. The first goats arrived at Gothberg in April 2002. Having originally started with two does, Rhonda quickly found that she had more milk than the family could consume and decided to try her hand at making cheese. Encouraged by the results, she was inspired to continue. After completing the Cheesemakers’ Short Course at Washington State University, she set about the construction of a new barn and cheesemaking facility. Milk is sourced from Gothberg Farm’s own herd of 20 milking purebred LaMancha goats; a breed known for its quality milk that contains high levels of fat and protein. At any given time there are about 50 LaMancha goats on the farm. This includes the milking does, non-milking does, kids, and bucks. Rhonda produces a wide variety of hand crafted cheeses at Gothberg Farms using her 52 gallon vat pasteurizer. Made in the style of Spanish cheeses such as Ibores, Woman of LaMancha is made from raw goat’s milk and coated with smoked Spanish paprika on the rind.
Cheeses are aged for a minimum of one year before release. The resulting flavors are resolutely robust, with notes of cellar and earth and an assertive tang.
Woman of LaMancha pairs well with big, red wines such as Cabernet or Rioja and holds its own on any cheese board as well as alongside a charcuterie selection.