A California native, Sarah Marcus worked in radio broadcasting and the music industry before discovering what she calls her “ultimate love,” cheesemaking. After working behind the counter at Cowgirl Creamery’s Ferry Building shop and apprenticing as a cheesemaker in our Point Reyes creamery, Sarah honed her skills at goat dairies in Great Britain and North Carolina. She launched Briar Rose Creamery with her husband, Jim, in 2010. 

Located in Dundee, Oregon, Briar Rose Creamery uses milk from nearby Tideland Dairy in Tillamook to make an array of fresh and aged goat cheeses. Loosely modeled on a robiola, Lorelei is a small square that is washed in Deschutes Black Butte porter. It develops a mildly funky rind, and the clean, citrusy flavors of the goat's milk shine through in the soft paste, which becomes gooey as it ripens. The cheese is named for a river siren in German folklore.

Farm / Company: Briar Rose Creamery

Cheesemaker: Sarah Marcus

Proprietor: Sarah Marcus

Affineur: Briar Rose Creamery

City, State: Dundee, OR

Region: Northwest

Country: USA

Milk Type: Goat

Milk Treatment: Pasteurized

Rennet: Vegetarian

Rind: Washed

Texture: Soft

Aging: 6 weeks

Size(s): 10-ounce square