Well, this episode is Sarah, Sarah and Sarah; try not to get confused. Sarah Marcus started her career in San Francisco, taking a job as cheesemonger for Cowgirl Creamery. She fell in love with cheese and developed her palate there. The company sent her to the processing plant where she learned the entire cheese making business and she wanted more. Her cheesemaking studies took her to England, Spain, North Carolina, and Vermont. In 2008 she and her husband moved to Dundee, Oregon with the intention to build Briar Rose Creamery. They chose that area because of the natural beauty: rivers, forests, and farmland, and the wineries make some of the best Pinot Noir in the world. Plus, the water adds a flavor found nowhere else. Our own Sarah Masoni (again, try not to get confused) has been deeply involved in dairy products and in 1985 was Oregon State University's Dairy Products judging team and was the number one judge for the national butter and ice cream competition. After that, she ran the Blue Heron cheese factory in Tillamook, Oregon. Currently, she is one of 65 judges for cheese, butter and ice cream products. A lot of cheese knowledge in this episode. But back to the guest (aka Sarah number three). Sarah Marcus is a typical founder, whatever needs to be done for the business, she gets it done, wears every hat that Briar Rose Creamery has. She also is an incredible photographer, and has chosen Christine Hyatt to post photos of her cheeses on her website. They make you feel as if you can smell and taste them. Probably her background in selling music has added to her artistic background but she left the 9 to 5 world for the cheesemonger job because she "knew how to sell". But you have to do more than sell to have a cheese factory, you have to be a business person too. A cheese plant is expensive to start up and Sarah's experience in England taught her how to source equipment that produced beautiful cheese as economically as possible. Luckily, the cheese community in her area is very open and the owners share information on how to stay in business easily and work hard to support each other. Sarah has rebuild her business "three or four" times when life threw her a curve. But she's dialed in and determined to live her dream.
"Masoni and Marshall the meaningful Marketplace" with your hosts Sarah Masoni and Sarah Marshall
We record the "the Meaningful Marketplace" inside NedSpace in the Bigfoot Podcast Studio in beautiful downtown Portland.
Audio engineer, mixer and podcast editor is Allon Beausoleil
Show logo was designed by Anton Kimball of Kimball Design
Website was designed by Cameron Grimes
Production assistant is Chelsea Lancaster
10% of gross revenue at Startup Radio Network goes to support women entrepreneurs in developing countries thru kiva.org/lender/markgrimes
Listen to the "Masoni and Marshall the meaningful marketplace" live on-air every Friday at 9:00am pacific time on Startup Radio Network at startupradionetwork.com
Thank you for listening to The Meaningful Marketplace Podcast with your hosts, Sarah Masoni of Oregon State University's Food Innovation Center and Sarah Marshall, owner of Marshall's Haute Sauce. Connect with us on Instagram @meaningfulmarketplacepodcast. Call our hotline with questions for Sarah and Sarah at 503-395-8858. If you want to support our show, write us a review, share episodes with friends, or subscribe to our Patreon.Producer: Sarah Marshall of The Joy of Creation Production HouseAudio engineer, mixer, and podcast editor: Haley Bowers Show logo design: Anton Kimball of Kimball Design Production Coordinators: Dave Drusky

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