Artisan Cheese from Fossil Creek Creamery

A 90-minute drive from Prescott, Arizona, down Highway 260 (originally General Crook’s Trail) through the scenic mountains of the Tonto National Forest lies The Fossil Creek Creamery in Strawberry, Arizona. The drive is a beautiful and relaxing mini-road trip through the fragrant and majestic pines.

The owners of The Fossil Creek Creamery, John and Joyce Bittner, opened the creamery and began to produce the goat-milk cheeses in 2007. They presently have around 60 goats, including a half-dozen or so kids every year.

They produce three basic artisan cheeses on the farm – a hearty yet creamy Havarti, a medium-sharp cheddar, and a soft, spreadable cheese that is offered plain or in a variety of herb and fruit-infused flavors (my favorites are the garlic and the basil.) And the fudge is available by itself (which is heavenly) or with a peanut butter layer added (oh my goodness!)

The entire operation is fully self-contained. Every process and task is done on the premises, from breeding the goats (they consider their goats to be pets, and they all have names) and pasteurizing the milk to turn it into cheese, all the way through packaging and selling the artisan cheese. The process is much like any other cheese manufacturing operation, but on a much smaller scale. However, that’s where the similarities end. The goat milk itself is what makes the finished product so special. And staying small allows them to keep a close eye on quality control and make sure their products are some of the most luscious and rich that are available.

Although their artisan cheeses now service over 20 restaurants in Arizona, the Bittner’s have never aspired to own hundreds of goats or to expand their production. Rather, they are content with keeping the operation small and intimate so they can manage it themselves with just a little help from a few part-time employees. They milk their goats one at a time, and their small herd produces just 15 gallons of milk a day, which translates into about 15 pounds of cheese and fudge. And they carefully process their cheese one small batch at a time. It is definitely a labor of love, and the results are some of the richest and most unique and delicious cheeses available.

They actually began making and selling small batches of goat-milk fudge as a hobby to the locals in their town before they began producing cheese. After a conversation with one of their adult children who suggested they try their hand at making cheese as well, The Fossil Creek Creamery was born. Since then they have expanded their offerings to include goat-milk lotions and soaps as well.

When I asked John to explain the differences between cow’s milk and goat’s milk when it comes to making cheese and fudge, one of the facts he mentioned surprised me and caught my attention. Lactose-intolerance is a widespread problem for people. Ask any lactose-intolerant person, and they will attest to the fact that the symptoms are tremendously problematic. Many of them declare that although they love dairy products, the symptoms they experience are simply not worth the pleasure of eating them. According to John, 80% of the population can tolerate cow milk, but a whopping 97% can tolerate goat milk. He has come across quite a few visitors who report that his goat-milk cheese and fudge give them no digestive issues whatsoever, much to their relief and delight. And this is just one of the reasons that their cheeses and fudge are so special. Their offerings are something that you can’t simply walk into your grocery store and buy off the shelf.

And even with all the chores that need to be done every day to keep this bustling farm running, the Bittner’s still find a way to give back. They have developed a project called the “Kids Feeding Kids” program. They collect a small fee for letting children have the opportunity to bottle-feed the baby goats (a once in a lifetime experience for most children from the city.) And the proceeds go directly to a local charity that feeds the hungry.

While they don’t offer their artisan cheeses and fudge for sale directly from their website, you can email them with a specific request and they will be happy to accommodate you. However you can stock up on the cheeses and fudge during your visit, and carefully pack it in your checked baggage – it will stay fresh there for about 24 hours, and it will last in your refrigerator for months (but I doubt it will stay there for long!)

John and Joyce have carved out a little slice of heaven for themselves in their golden years, and they are more than happy to share it with whoever stops by.

The Ranch at Fossil Creek is open Thursday through Monday from 10:00 am to 5:00 pm. Group tours are available upon request. For more information visit their website at http://ranchatfossilcreek.com/, or call them directly at 928-476-5178.