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Chuck and Karen Evans founded this creamery nearly 25 years ago in the tiny town of Parma, ID on the 45-acre farm where Chuck was raised. The Evans family acquired its first goat when they were living in Minnesota and they discovered that their daughter was allergic to cow milk. They enjoyed raising goats and down the slippery slope they went until eventually deciding to return to Chuck’s hometown in Southwestern Idaho and establish a goat dairy. Saanen goat herd in tow, the family relocated and became Idaho’s first Grade A goat dairy. They did the bulk of the dairy and cheese house construction on their own, something that amazes them to this day, and began by producing fresh chevre. They started out milking their goats by hand, twice a day, and continued this way until they had a herd of 50. Their herd is nearly double that size today and all of the milk is used for cheesemaking. One key distinction of their operation was the level of control they had over each step of the process. Chuck managed the genetics of their herd through careful breeding that yielded the temperament and milk quality and volume that he needed from the animals and then Karen took that milk and transformed it into cheeses she had designed to suit their milk. In keeping with that control, Rollingstone has always sold all of their cheese direct to customers, retailers and restaurant. Sadly, Chuck Evans passed away in 2010. As a testament to all of their hard work, Karen decided to continue to run the dairy and produce their well-loved cheeses.
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Flagship - 1 lb.
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World's Best Mac and Cheese