DUNDEE, Ore. — After 16 years of crafting award-winning cheeses in the Willamette Valley, the owners of Briar Rose Creamery are hanging up their lab coats as they head into retirement.
On April 10, owners Sarah Marcus and Jim Hoffman announced the closure of the creamery in a social media post and website update.
“It has been an incredible journey building Briar Rose Creamery, and the most meaningful part of this business has been the people,” the owners wrote in a statement. “We are so honored to call so many of our customers, farmers, and partners our friends.”
According to the statement, Briar Rose will halt production at the end of April and release a final, limited run of its most sought-after products: Fromage Blanc, which received a perfect score at the American Cheese Society’s 2025 annual competition; award-winning staples Butterbloom, Butterbaby, and Fata Morgana; and the semi-soft Damona.
The creamery’s farm stand, located at 19231 NE Fairview Drive in Dundee, will remain open until inventory runs out. The store is open Fridays and Saturdays from noon to 5 p.m. Cheeses will also be available through the creamery’s distributors and retail partners, including Good Company Cheese in Newberg and Red Hills Market in Dundee.
The 12-acre property — including a 2,300 square-foot home, tractor, and creamery — is listed for sale at $1,412,900. The property’s contents are sufficient to fully operate a cheesemaking, ice cream, or other food operation, the owners said. A future buyer would also have the option to purchase the creamery’s recipes and continue the Briar Rose brand.
“We want to express our deepest gratitude to everyone who has shared a wheel or a wedge of our cheese over the years,” Hoffman said. “You made this incredible journey possible.”
Rooted in Wine Country
Briar Rose Creamery opened in 2010 with a focus on producing goat cheese and highlighting the terroir of the Pacific Northwest. The operation is flanked on all sides by some of the Willamette Valley’s most highly regarded wineries, including Bergström, Cameron, Domaine Roy et Fils, Furioso, and Winderlea.
Despite the seemingly prime grape-growing location, Marcus said the land was not well-suited for vines due to low sun exposure. The land did, however, provide a perfect place to make cheese and — perhaps more importantly — build a network of area wineries that needed something special for their customers.
Marcus said she chose the Willamette Valley after visiting family in McMinnville. Living and working in California at the time, she was struck by the valley’s lush grass fields and recognized that grass quality would translate directly to high-quality milk and, eventually, high-quality cheese.
She began winning awards for her cheese in 2013, eventually earning nine Good Food Awards and 18 American Cheese Society awards. She also won awards for her Chocolate Chevre Truffles prior to 2013.
“When we started Briar Rose in 2010, our dream was simply to make delicious, honest cheese that reflected the beauty of our region,” said founder and head cheesemaker Sarah Marcus in the statement. “We never could have imagined the incredible support we would receive from our community, our dedicated dairy farmers, the talented chefs who championed our products, enthusiastic cheesemongers, distributors, and customers. It has been the honor of a lifetime. While it is bittersweet to close this chapter, Jim and I are so proud of what we’ve built and are ready to finally enjoy a little rest.”
Learn more at Briar Rose Creamery’s website.
