Feta (Baetje Farms)
Steve and Veronica Baetje have been making cheese at Baetje Farms in the foothills of the Ozarks since 2006. The Batjes keep a large herd of Saanen dairy goats, and along with six employees produce cheeses from March to November, selling them largely in the metropolitan St. Louis area.
Steve and Veronica wake up at 3 am each day to milk their 53 goats, and spend the rest of the day turning that milk into cheese. Goats receive an unlimited supply of filtered spring water to drink from the farm’s spring, and their diet—an all-natural antibiotic-free whole grain ration—is supplemented with organic herbal teas, organic mineral supplements, locally grown alfalfa hay, and the farm’s pasture. The milking season begins in spring and ends in winter, giving the goats a break for several months a year.
Baetje Farms’ feta is aged in brine for six months. It’s sold in six-ounce jars in a marinated olive oil infused with organic herbs.
Pair it with light fruity or off-dry wines such as Pinot Gris and Beaujolais, or earthy reds such as Pinot Noir.