Vic and Judy Jenson are reformed fluid milk dairy farmers in Northwestern Washington. Prior to 2004, the Jensons ran a herd of over 400 cows at their peak size, and they sold all of it into the fluid milk pool. They were struggling to keep up with the decreasing milk prices and increasing feed costs when they had the idea to shift directions toward what are called “value-add” products. Value-add products are things like cheese and butter where the producer takes milk and transforms it into products that garner a higher value in the market. Since getting into the cheesemaking business, Golden Glen has been able to gradually reduce their herd to a more manageable size of 75 head. They have also expanded from their initial cheese offerings to include bottled milk. The farm focuses on Cheddar and Gouda style cheeses in addition to curds, feta and mozzarella.
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