LaClare grabs spotlight for its goat yogurts

By MAA

MALONE, Wis — LaClare Farms, which helped bring goat cheese to the culinary forefront with a win at the 2011 U.S. Championship Cheese Contest, is at it again.

This time, though, it grabbed the spotlight in a whole new category: Goat yogurts.

The 700-goat farm swept that category at this year’s competition, capturing first, second, third and fourth places with its vanilla, blueberry, original and strawberry flavors, respectively.

“Our yogurt maker, George Roehrig, a 39-year industry veteran, has spent over two years, and dozens of trial batches, developing and creating the perfect recipe,” said cheesemaker Katie Fuhrmann.

“We thought our yogurt was pretty great but this contest validated it.”

The competition, hosted in March at Green Bay’s Lambeau Field, brings together preeminent dairy processors from around the globe.

“The ‘secret’ is great milk,” Fuhrmann said. “Same goes for our yogurt as our cheese. It can only be as great as the milk we start with. It all starts on the farm and we do our best to show off the excellent quality goat milk we get to work with. Or, as I always say to people, my job is to not screw up the fantastic milk I start with.”