Longmont’s Haystack Mountain Creamery is continuing its tradition of artisanal goat and cow milk cheeses but with a new owner.
The cheesemaking firm, founded in 1989, was acquired by Denver-based Stage Fund, a private equity fund, announced in May. The retired owner was looking for new owners who could “take the brand to the next level,” said Lauren Clough, operating partner at Stage and new CEO of Haystack. Financial details of the acquisition were not disclosed.
The next level will begin by scaling the creamery’s operations. Clough said Haystack is already working with regional retailers including Whole Foods Market Inc, Safeway Inc., and the Kroger Company. But Stage wants to reach more households and increase its product output.
Clough, who has a background working in the food industry, accepted the role as CEO after learning that the cheese was well received by its consumers, she said. Clough added that in time, Stage may appoint someone else as CEO.
“As we learned about this brand and this operation, I learned that consumers love the product. It really received a lot of great consumer feedback on the product, and as I learned more about the business operations I realized that there was a lot of opportunity potential,” Clough said. “And so I wanted to step into the role so that we could make some important decisions and get the operation scaling.”
To reach the new bar, Haystack will hire on the production side of the business, according to Clough. Jackie Chang, the lead cheesemaker, who’s been with the business since 2003, said having a love and dedication for the craft is important for incoming workers. She added that out of the current four cheesemakers, she’s worked with one for 15 years and another for about five.
“You can find people working, but you have to find somebody who has a heart. It's very important to work here,” Chang said.
President and general manager Chuck Hellmer, has served in his current roles since 2009. He said he sees the Haystack to be known regionally and nationally under its new owners. But while some things will change, the traditions of handmade cheesemaking won’t.
“I think that Stage is doing it the right way. They're relying on Jackie and I to make sure that we do things that follow the Haystack tradition, as far as making high quality, good tasting, European style cheeses,” Hellmer said. “With great ingredients and clean label, small batch, handmade. We do all that, and that's what they're going to keep doing. And that's what makes Haystack, Haystack.”
