Sarah Marcus Bio
(From Briar Rose website)
Proprietor & Cheesemaker
According to Sarah, “I’m following my passion in Dundee, Oregon. I have my own cheesemaking business making fresh chevre and aged cheeses. The more I work with cheese, the more I know I’m living my dream.” The awards she has earned, including a blue ribbon from the American Cheese Society, are a testament to her passion to create great cheese.
Sarah was born and raised in sunny San Rafael, California. For most of her life, she followed her dreams and passions. She always did what she loved, first working in radio broadcasting and production, then in the music industry, and also at an environmental non-profits including The Nature Conservancy. While working at other careers, she began to make cheese at home, curious about the art and science of cheesemaking. Starting in the spring of 2005, Sarah worked behind the counter at Cowgirl Creamery in San Francisco’s Ferry Building, selling and learning about some of the world’s finest cheeses. It was only a matter of time before her love affair with curd was in full bloom, sending her on the road to fully embrace what she calls her ultimate love, cheesemaking.
After taking a class in cheesemaking at California Polytechnic University – San Luis Obispo, Sarah returned to San Francisco to served as a cheesemaker’s apprentice at Cowgirl Creamery, followed by apprenticeships at Ticklemore Cheese Company in Devon, England, and Goat Lady Dairy in Climax, North Carolina as well as additional classwork at the University of Vermont and Oregon State University. She also worked at the Cheese School of San Francisco, buying cheese and coordinating cheese appreciation classes. All of which culminated in Sarah’s setting up shop in Dundee, Oregon in 2008, and the launch of Briar Rose Creamery in 2010.
You can read her 2015 Q&A with me here.
You can like Briar Rose on Facebook.
My thanks to everyone participating in my 2015 Virtual Q&A with Cheese Professionals. I hope all of you, my loyal readers, are enjoying this as much as I am…
Interviews will continue throughout 2015… sometimes, they will be “stand-alone” and sometimes they will be presented as round-table discussions with several Cheese Professionals answering the same question. Those participating includeCheesemakers, ACS CCPs™, Cheesemongers and Cheese Professionals and Experts who contribute to this Wonderful World we call “Cheese”.
List of 2015 Cheese Professionals.
List of all Cheese Professionals Bios.
Please “Like” MarcellaTheCheesemonger Page on FaceBook.
Taking the 2015 Exam? Please see my page on Tips for Studying for the Exam.