Published: August 27, 2009
By: Vicki Kavanagh
MOLALLA — Carine Goldin grew up tasting hundreds of different kinds of cheese in France. Now in Molalla, she crafts her own in a traditional French artisan manner.
Goldin was born in England, moved to America, and then spent the rest of her childhood in France. In June, after having the right-sized pasteurizer shipped from Holland (they don’t make them small enough in America), and after five years of attending workshops, taking classes and passing the rigorous requirements of state and federal regulations, she became licensed in Grade A Dairy and has made her life-long passion a reality.
Goldin Artisan Goat Cheese Fromagerie is a farmstead modeled after those in France.
“My cheeses are inspired by those I am familiar with in the Savoie region in the Alps,” she said. “I remember going to villages and there were cheeses you could only find there.”
In France, cheeses, like wines, are named according to the region where they are crafted. The goats or cows, the food they eat, the soil on which they stand, the water they drink, and of course, the people who make the cheese, are all considered part of what gives a certain region’s cheese its unique flavor. It would be inaccurate to say that her cheeses are of the Savoie variety, but Goldin takes pride in producing cheeses that are influenced by her experience.