In the heart of Ste. Genevieve County, hidden among the lush green hills of Bloomsdale, lies a destination that feels more like the French countryside than rural Missouri. Baetje Farms, a local gem with global recognition, is producing some of the most award-winning goat cheese in the world—and they’re doing it with heart, heritage, and a persistent dedication to quality.
The story begins like many great ones do: with a surprise. In 1998, Veronica Baetje walked into a farm auction intending to buy a cow and walked out with a goat instead. That goat, named Cookie, would change the course of her life and eventually shape the future of artisanal cheesemaking in the Midwest. Alongside her husband Steve, Veronica began crafting goat cheese in small batches, inspired by traditional European techniques and a desire to create something beautiful and nourishing, cultivated from the land they loved.
Their early experiments paid off immediately. The couple debuted their first heart-shaped chèvre at the St. Louis Wine Festival and sold out within hours. What began as a passion project quickly evolved into a business with a devout following. Baetje Farms transitioned from its original owners, Steve and Veronica Baetje, to new ownership in October of 2018. The farm and creamery were acquired by the TAG Development Team, an investment collective comprising siblings and Bloomsdale entrepreneurs Cara Naeger, RJ Clements, and Eric Clements. The transition was seamless, and as of today, Baetje Farms cheeses have earned more than 70 national and international awards, including multiple top honors from the American Cheese Society and the prestigious World Cheese Awards. But perhaps the most remarkable thing about Baetje Farms is that while their reputation continues to grow far and wide, their approach remains deeply rooted in thoughtful, intentional craftsmanship.
Everything begins with the goats. Raised on a diet of locally grown alfalfa and clean, filtered spring water, the animals at Baetje Farms are cared for with respect and adoration. There are no growth hormones here—just happy, healthy goats producing milk that’s rich, clean, and remarkably consistent. That milk is then transformed in a pristine, state-of-the-art creamery right on the farm, using imported French and Danish cheese cultures, and a whole lot of know-how.
The result is a portfolio of cheeses as diverse as they are delicious. Their flagship cheese, Bloomsdale, is a soft-ripened goat cheese inspired by the classic French Valençay, rolled in pine ash and sea salt and aged to develop a bloom of delicate white mold. The flavor is earthy and complex, with hints of mushroom and subtle blue cheese notes as it matures. It’s a showstopper, both visually and on the palate, and has become a symbol of the Baetje legacy.
From there, the selections only grow more intriguing. Coeur du Clos, a Camembert-style goat cheese, offers a creamy paste with a firm, chewy rind and flavor notes ranging from sweet custard to roasted walnuts and forest mushrooms. Their Amoureux, inspired by the French Morbier, features a striking line of ash through its center and a nutty, savory flavor that pairs beautifully with bold red wine. Beer Washed Vallée, one of their more playful creations, is a semi-soft cheese washed in a whiskey stout brewed in Kansas City and finished with an amber rind that tastes as rich as it looks.
And then there are the spreads. Designed for everyday indulgence, these goat cheese spreads deliver bold flavor with a luxurious texture. From the bright, herbal notes of Garlic & Chives and Herb de Provence to the sweet and spicy combination of Sweet Jalapeño made with Lucky Lola’s Sweet Jalapeno Heat, every variety presents its own personality. The Bavarian Lemon Curd is a dreamy, citrus-kissed delight reminiscent of lemon cheesecake, while the Dark Chocolate Raspberry could be likened to dessert in a jar. Seasonal flavors like Pumpkin Walnut round out the collection with cozy, spiced richness that makes fall feel like a culinary celebration.
Baetje Farms has grown beyond cheese, too. The property now includes five elegantly designed tiny homes for overnight stays, each featuring white oak floors, marble-tiled bathrooms, and sweeping views of the countryside. Guests can take guided tours of the farm Tuesday through Thursday, getting an up-close look at the goats, the creamery, and of course, the cheese. Tastings are included, and if you’re lucky, you’ll catch the unmistakable aroma of ripening cheese in the aging cave.
For those planning a wedding or celebration, Baetje offers a charming space surrounded by nature and filled with rustic elegance, The Artisan. It’s a place where cheese is more than a menu item—it’s a part of a story, one that weaves into the very art of cultivation and inspires an appetite for decadence and agritourism.
At Baetje Farms, tradition and innovation live side by side. Every wheel, wedge, and spread tells a story of care, craftsmanship, and an appreciation for the land they love. Whether you’re visiting for a tour, staying for the weekend, or simply picking up a wedge of Bloomsdale from your local market, you’re tasting something rare: a little bit of France, made right here in Missouri.
Crafting Baetje’s award-winning goat cheese begins with happy, pasture-raised goats and ends in a state-of-the-art creamery. Using fresh milk, imported cultures, and traditional French techniques, each cheese is carefully aged under precise conditions. The result? Pure artisan perfection—creamy, complex, and irresistibly flavorful. It’s a labor of love, from farm to fromage.
“We want Baetje Farms to be a destination where people experience artisan cheese, connect with the land, and fall in love with agritourism in Missouri.”