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View Diary: My Girls and I Need Some Help (272 comments)

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  •  Well there is the balance.... (13+ / 0-)

    of trying to market bigger and more and further... or trying to plug into and support the local food movement.

    As of now, we sell 98% or more to people living in NW Oregon, a few travelers from neighboring states.  We sell enough online to pay for the cost of online.  The online blog, facebook page and website drive people to the markets where they buy the cheese in person.

    The effect is the most of the people eating it are eating it from within 100 miles and three or four days of it's production.  As they sample it, we tell people what they are eating this week (rain, green grass? clover blooming?) and tell them how it's affecting the chevre.

    I'm offering to ship cheese to people as a thank you but I'm not sure about that becoming a new intense focus or marketing channel.  Over the many years, we've tried a lot of different things to find out what works.  For us, it's been local, locally sourced ingredients, fresh to market, into the hands of the consumer, or to the chef directly.  Staying small, staying quality.  As I get older, I have to find a way to maintain that but do less personally.  I feel good about trimming the herd by ten percent, going even smaller, with more chef accounts.  Become more exclusive.

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