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Gianaclis Caldwell grew up on a small family farm in Oregon, where she milked cows, ran a dairy cow 4-H club, and learned to raise organic produce and meat. In 2005, Gianaclis returned to the property with her husband and their two daughters where they now operate Pholia Farm, an off-grid, raw milk cheese dairy.

Gianaclis’s aged, raw milk cheeses have been recognized and applauded by America’s foremost authorities on cheese. Pholia Farm cheeses have been included in many major books on artisan cheese, the latest being Max McCalman's Mastering Cheese, in which her Elk Mountain cheese is included in a short list of "rock stars of the 21st century." Her Hillis Peak cheese was the...

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