Located in the beautiful rolling hills of southwest Wisconsin, Fantôme Farm is owned by Anne Topham and Judy Boree and is home to their herd of approximately twelve Alpine goats.

They were among the first people in the United States to start producing goat’s milk cheeses and at a time - the early 1980’s - when such products were not only unavailable, but unheard of.

Over the course of the last thirty years, they consciously decided to keep their production small, focusing on making high quality cheeses that are sold to specific local outlets as well as at the Madison Farmers Market.

Cheeses made at Fantôme Farm are all produced using a process of lactic fermentation which results in a particularly fine, delicate texture in the end product. This means that after a minimal amount of mesophilic cultures and rennet are added, the goat’s milk is allowed to ripen for a period of approximately 18 hours, at which point is has formed a gel-like curd. The curd is then ladled gently into molds and allowed to drain under its own weight for 24 hours before being coated lightly with salt and charcoal on day three.