About Us
We have enjoyed the luxury of using the OSU Pilot Plant for our allotted time. Thank you OSU! We are now making cheese at the Noris Dairy, an organic dairy farm in Crabtree, Oregon, near Scio. The Holstein cows are cared for in a very traditional way: 100% grass-fed, allowed to rest between lactation cycles, milked once per day, calves stay with their mothers and suckle her milk. We make the Raw Cheddar during the spring and summer seasons while they are producing milk and grazing. This cheese is aged and available all year long. In the winter, the cows take a break. During that time, we procure milk from Lochmead Dairy in Junction City. We are making Cheddar Curds, Fresh Mozzarella, Smoked Mozzarella, and Mozzarella Curds. Follow us on Facebook for pictures and the exciting play-by-play.
Mission statement
Full Circle Creamery provides fresh cheese to local markets. Our cheese is produced, packaged, and distributed with quality, nutrition, and sustainability in mind. Employees have a voice in the company and are compensated fairly for their valuable labor.
Brian’s story
In 1999, Brian and his wife, Kate, packed up and moved from their hometown, Ogden, Utah, to live in Corvallis, Oregon. Brian was interested in the Food Science and Fermentation program at Oregon State University. In 2006, he graduated from OSU with a Bachelor’s Degree in Food Science and a chemistry minor. After making cottage cheese and feta at home in a 5 gallon pot on the stove, he worked for a few years as a cheese-maker, and entered OSU’s Masters program to study Camembert. Shortly thereafter, they moved with their two kids, Bonnie and Mikey, to Independence, OR.
In December of 2010, he and Kate started their own company. Taking advantage of the OSU Dairy Pilot Plant for start up creameries, he began working on his recipes for fresh Cheddar Curds and Mozzarella. In April the cheese became available for sale in select markets. The response to the tasty cheese has been overwhelmingly positive! Increasing the quantity while maintaining quality is his next objective. In doing so, he hopes to be able to make this delicious cheese available to more quality-seeking customers like you. Also, as the company becomes profitable, he will be able to provide benefits to his indispensable employees.
You can contact Brian at brian@fullcirclecreamery.com.
Kate’s story
I became interested in eating with the seasons shortly after moving to Corvallis. I began to search for local and seasonal foods. In doing so, I found the First Alternative Cooperative Grocery Store. I loved the sights, smells, and textures of the quirky little shop and quickly purchased an owner share. I became an owner worker and cut cheese in the deli for two hours per week. Before that time, I was unaware of all the different varieties of cheese that existed. I tasted. Then I tasted some more. I was hooked!
When I became pregnant with Bonnie, I took an even closer look at the food I was eating. Over the years, as my knowledge of how food is produced and how it effects our bodies has grown, I have become more and more of a locavore. I am now a natural food store and farmers’ market junkie. I savor each unique local item from the first blueberry to the last tomato. I get excited about squash! This is why I love my job at Full Circle Creamery. I get to hang out at venues featuring local foods and talk with other foodies like myself. We exchange recipes and ideas. We taste, we savor. I feel a deep kinship with our customers that is difficult to describe. As our company grows, I educate more and more people about eating local and with the seasons while simultaneously increasing my own knowledge.
You can e-mail me at kate@fullcirclecreamery.com
Lisa’s Story
Coming soon…
Justin’s Story
Coming soon…
