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Cheese makers take five honors at international competition

Baetje Farms cheeses were recently awarded five honors at an international cheese competition

On August 5 in Montreal Quebec, the American Cheese Society held its annual judging and competition. There were 258 companies represented and 1,676 products entered.

The top companies in the cheese industry were represented including Vermont Butter and Cheese Cremery, Cypress Grove Chevre, Kraft Foods, Rogue Creamery, and Cabot Creamery.

Baetje Farms was awarded five times for their unique French style artisan farmstead goat cheeses that they produce near Bloomsdale, Mo. Baetje Farms has been selling their cheeses since 2007 in St. Louis metro area and southeast Missouri. They have proven their products many times at both national and international competitions and have won over 28 awards to date from the American Cheese Society, the World Cheese Awards, and the American Dairy Goat Association.

This time the farm received:

• 1st place Coeur de la Creme-plain

• 1st place Coeur de la Creme-three pepper

• 1st place Fleur de la Vallee

• 2nd place Sainte Genevieve

• 3rd place Coeur de la Creme-garlic and chives

Steven and Veronica Baetje sell their cheeses regularly at farmers markets such as Maplewood, Tower Grove, Soulard, Clayton, Webster Groves, and Washington University. Their cheeses can also be found in some of the finest restaurants in St. Louis: 5 Bistro, Farmhaus, Osage Cafe, Bixby’s, The Mad Tomato, Drussells Pub, 360 at the Hilton Ballpark, and Harvest Restaurant, as well as at Local Harvest, The Wine and Cheese Place, Winslow’s Home, Sappington Farmers Market, Grapevine Wines, and Wines of Wildwood. Baetje Farms cheeses can also be sampled at Chaumette, Weingarten Vineyards, Cave Vineyards and Sainte Genevieve Winery.

The Baetje’s rely on a large herd of Saanen dairy goats and six employees to make their cheeses. They are also particularly grateful to Neville McNaughton from Cheezesorce, a St. Louis based company that works with consultation and technical assistance in the cheese industry around the world.

The couple have worked closely with Vermont Institute of Artisan Cheese located at the University of Vermont in Burlington, from which Steve and Veronica received education and Veronica earned her advanced cheesemaking cerficate.

Visit for more information about the farm.

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