Meet Shawn Fels, president of Portland Creamery, who shares his passion for making single-origin, farmstead chèvre with fresh milk that comes from an award-winning, pasture-raised herd of dairy goats in Molalla, Oregon. You'll also learn about the close relationship we've developed over the years and what that means to you, as a Market of Choice customer. Enjoy!

John Shuman was in search of quality raw milk cheeses when he decided to make his own. “I couldn’t find one that I liked,” recalls John, who with his wife, Marci Ebeling, made Cascadia Creamery a reality, specializing in aged, raw, certified organic cow’s milk cheeses. Located in the foothills of Mt. Adams in Trout Lake, Washington, the family-owned Cascadia Creamery enjoys a geologic advantage in aging its four year-round cheeses. “We age our cheeses in a lava tube cave,” John says. “The cave is a wild space with its own character and soul.” The natural cave air, flowing in from one side of the cave and out the other side, helps to age the cheeses to perfection, Marci explains. The air is “full of microflora and fauna” that helps create the cheeses’ distinct flavors.