On her farm near Madison, Wisconsin, Anne crafts cheeses from the rich milk produced by her herd of beloved Alpine goats. In the early 1980s, Anne was working on a Ph.D when she bought her first dairy goat and traded academia for the life of an artisan cheese maker. In those days there were few producers of high-quality goat cheese in the United States.
To learn the craft, Anne unearthed a rare copy of the definitive French work on farmstead goat cheeses and began a quest to produce world-class cheese in the American Midwest. Today her cheeses are prized by chefs and consumers in the Madison area.