This small wooded dairy goat farm in the Sierra foothills near the original Sutter’s Mill and the American River, is run by Charley, his girlfriend MaryLisa and Charley’s trusty dog. All the goats (about 40 of them) are named.
Charley makes chèvre and feta year-round (except in December when he tries to take a short break while the goats are dry), and a firm cheese, available in the fall and winter. This is the only farmstead cheese producer within 50 miles of the state capitol.
If you can’t get by during open hours, feel free to stop and pet the goats down by the entrance.