Hidden Springs Creamery
Westby, Wisconsin | 13.7 miles
“It’s so natural, such a good fit – we raised our kids on a family farm, then quit farming for 10 years. My kids are grown, but they all want to help. Their memories of life on the family farm draw them here, making us so happy.”
Hidden Springs Creamery is a farmstead sheep cheese producer in the Driftless hills outside Westby, Wisconsin. The farm features 74 acres of pasture, a milking parlor, a cheese production and packaging area, an aging room, a manufactured underground aging cave, and two barns. Two herds of approximately 300 sheep each provide the milk for some of our favorite cheeses, including Driftless soft sheep cheeses, Wischago, Ocooch, and Bohemian Blue. Amy and Travis Forgues recently bought the farm and business from Brenda Jensen, the original owner and award-winning cheesemaker.
Amy and Travis both grew up on family farms in Vermont. Amy's family ran a maple syrup farm, while Travis started on a dairy farm. In their early 20s, Amy and Travis moved to the Forgues family farm and transitioned the conventional dairy farm into an organic operation. When their local organic dairy processor sold to a larger company, Amy and Travis contacted Organic Valley in La Farge, Wisconsin, to explore becoming an Organic Valley Farm. Then CEO George Siemon asked if they could find enough neighboring farms to fill a milk truck. Amy and Travis found 60 neighbors willing to transition to the farmer's co-op, and together they started the first Vermont Organic Valley Farmers Pool. Years later, they moved to the Driftless area to work at Organic Valley and support farmers like themselves. Travis as the head of Organic Valley Farmer Pools, and Amy working with upcoming farmers in the Young Farmer Program. When a friend told them Brenda was selling Hidden Springs Creamery, they took a look and made another big life decision. It was time to get back to the family farm. While Travis remains at Organic Valley, Amy is now full-time on the farm.
While not new to the dairy business, the Forgues are new to wholesale cheese production. As Amy works on becoming a Wisconsin-certified cheesemaker, she makes cheese under Brenda's guidance, who moved off the farm but still lives nearby to help with the transition. To add continuity, the Forgues also hired two 10-year employees of Hidden Springs Creamery, Rigo, a cheesemaker, and Jonas, a neighbor and herdsman.
The Forgue's intend to keep making the same award-winning cheeses and have a few ideas of their own. They now offer their hard cheeses in retail-ready packaging, a convenience immediately embraced by staff and customers at VFC! And they added a delicious new soft cheese flavor, Driftless Garlic and Herb.
Amy is also looking at ways to diversify and expand their business. She hopes to make ricotta from the whey (yes, please) and to find a use for the sheared wool.
When asked how things are going so far, Amy said, “It’s so natural, such a good fit – we raised our kids on a family farm, then quit farming for 10 years. My kids are grown, but they all want to help. Their memories of life on the family farm draw them here, making us so happy.” While others may feel overwhelmed with a new house, business, and two brand new herds of sheep, Amy and Travis Forgues feel right at home at Hidden Springs Creamery.