In 2010, Mark and Amy Spitznagel purchased a 100-year-old cherry orchard in Northport, northern Michigan and turned it into a goat farm. Mark, a successful hedge fund manager, saw the farm as an opportunity to spend time with his family in the area where he grew up. He also saw it as a way to pursue a holistic approach to sustainable agriculture compatible with his ideals, combining time-honored French tradition with modern techniques and technology.
In 2015, Idyll Farms was poised to become the largest pasture-based goat farm in the country, with a tasting room and tours of the farm soon being offered. Mark is also interested in urban farming projects; he recently brought 30 of his Alpine goats to Brightmoor, a blighted section of Detroit, to graze on the city’s overgrowth.
All of Idyll farm’s goat cheeses are made on-premises at the farm.
This 2014 ACS winner is soft ripened with a silvery rind lightly dusted with ash and a layer of ash running through the middle. Wheels are aged 12-21 days before sale.
Damp and earthy smelling, this cheese has a fluffy and light paste. Taste is mild with notes of fresh cream, fruit and umami flavors.
Pair it with a tart, fresh white wine or a fruity and bright rosé.