Press releases

Haystack Mountain Goat Dairy Restructures, Plans New Cheeses

Media coverage

NEW:
"Haystack refocuses on cheese," article by Tony Kindelspire Longmont Times-Call, Feb. 6, 2009
"The Great American Cheese Plate," article by Laura Werlin in November 2007 issue of Food & Wine, includes Haystack Mountain.
"Plow into homegrown bounty," column by Diane Karman, Denver Post, June 27, 2007

"Cheese from the farm," Sunset magazine, May 2007
Read story on Sunset's website
View printed version

"Whole Foods helping little guys: Grocer making loans to encourage, nurture local producers" Rocky Mountain News (Denver), April 25, 2007

Our cheeses were among four featured in an article, "Favorite goat cheeses," in the April 2006 issue of Sunset Magazine. Sunset's tasting panel commented: "The cheese has a 'tight, creamy texture without being too rich.'" See image of article

Haystack Mountain's cheeses were recently featured in Sunset Magazine (August 2005), on The Travel Channel's "Taste of America," and in Saveur Magazine's April 2005 issue on American artisanal cheeses. They have also appeared in Bon Appetit Magazine, past issues of Sunset Magazine, on The Food Network's "Food Finds," on Martha Stewart's television program and in The New American Cheese, a best-selling book by Laura Werlin. (See article in April 2005 issue)

 Families top Aspen's fall A-list
Kids get celebrity treatment before the snow plows roll

BY BONNIE WACH | San Francisco Chronicle | Sunday, September 18, 2005

Excerpt: "At the market, Rowan happily played with a pack of puppies and stared with fascination at a group of parrots perched near the animal-shelter booth, while I picked my way through organic peaches and apples, artisan jams, elk jerky, and truly sublime goat cheeses from Haystack Mountain. Later, we listened to fiddlers play a Rocky Mountain ramble while trying on funny hats." Read whole article
In the "Western Insider" column in the May 2004 issue of Bon Appetit magazine, an article titled "Splendor in the Grass" featured timely ideas for summer picnics. The two cheese recommendations included this one: "Haystack Mountain Goat Dairy in Colorado offers a marinated chèvre, and the flavorful oil makes a fantastic dip for bread (720-494-8714; haystackgoatcheese.com)."

The Food Network
The "Food Finds" TV show on The Food Network featured a segment which resulted in an enormous response to our web site and to our telephones at Haystack.


 


The New American Cheese
by Laura Werlin

This book written by Laura Werlin is the first to research the artisan cheesemakers in America today. Ten years ago there were only a handful of specialty cheesemakers and today there are over 200. Laura selected the makers of Haystack Cheese as one of the early pioneers and unique in Colorado and the Midwest.

 

 Taste of History
by Mary Meitus, Food Editor
Rocky Mountain News

   "When your headed for the James Beard House, you'd better come up with a menu that's a bit more impressive than tuna casserole and baked brie.
    "Executive chef Mark D. Black of The Brown Palace is one of four chefs who cooked this Thursday night in New York at the prestigious James Bead House in Greenwich Village, where the dean of American cooking once lived. "Culinary wise," Black says, "this is right there at the top in prestige."
   "Chef Black prepared the main course and showcased Roasted Loin of Colorado Lamb with Haystack Cheese and Potato Custard with Thyme Merlot Natural. Chef Black has generously shared the recipe for the main entrée he created as guest chef at the James Beard House. (Rocky Mountain News, March 8, 2001)
The Brown Palace