An Invitation to Savor

Bloomsdale’s Baetje Farms may be just 52 miles outside St. Louis but it’s a world away.

by Genevieve Gerhart / photos by Carmen Troesser

There is something deeply grounding about standing in the very place where one’s food is born. At Baetje Farms, nestled in the quiet countryside of Bloomsdale, Missouri, visitors are offered more than just a tour — they are invited into a slower rhythm of life, where craft, care and connection to the land shape everything from world renowned cheese to hospitality.

Crossing Goose Creek onto the property, guests are embraced by a cathedral of trees and natural borders of river and wild growth. Located at the entrance to Missouri Wine Country, the farm unfolds into a cluster of purposeful structures: the kit barn, the creamery, the Artisan Venue, and several thoughtfully appointed tiny homes. These buildings form the framework of Baetje Farms’ French-inspired "Pure Artisan Farmstead," where small-batch cheesemaking and elevated agritourism intertwine.

Central to the farm’s mission, the best cheese comes from the best milk and the best milk comes from animals in the best physical condition. That philosophy can be tasted in every product they create. Among their standout offerings of goat cheese are the award-winning garlic and chive with its earthy sharpness, and a bright cranberry and orange blend — ideal for morning toast. The farm houses hearty white Saanen goats originating from the Saanen Valley of Switzerland and are known for their high milk production. Here the goats are treated to filtered spring water, organic minerals, locally grown alfalfa and antibiotic-free grain. They roam freely on an exclusive pasture that’s secluded in order to guard them from possible germs.

Baetje Farms was founded over two decades ago by Steve and Veronica Baetje. What began with a single goat as a hobby quickly grew into a full-time labor of love. Steve handled the milking, Veronica the cheesemaking, and for the first 10 years, they operated every part of the business themselves. In 2016, the farm was purchased by Cara Naeger and her brothers, Eric and RJ Clements. Lifelong residents of nearby Ste. Genevieve, Cara explains that the siblings purchased the farm because they “loved the products they were producing, saw a bigger vision for the farm and wanted to open it up to the community.”

During the ownership transition, Steve and Veronica trained the Naegers for six months, ensuring the continuity of their award-winning processes. To date, Baetje Farms cheeses have earned over 80 national and international accolades within the American Cheese Society and World Cheese awards and nine Super Golds at the World Cheese Awards. The production methods remain almost entirely unchanged, save for a modernized packaging process that helps the cheeses age gracefully and stay fresh longer. Like many businesses during Covid, Cara explains “our supply chain stopped and orders slowed down. We were blessed to retain our wonderful cheese makers during this time and we all pulled together to get through the pandemic.” Last year Baetje Farms produced over 45,000 pounds of goat cheese which has sustained their growth over the last six years.

Tours of the farm start in the cheesemaking room. Guests slip on blue booties, hairnets, and lab coats before stepping into the sour-sweet air of active fermentation. A small team of cheese artisans walk visitors through the stages of production, from fresh curds to aging pyramids of cheese stored in temperature-controlled coolers. Afterwards, guests are invited to meet the goats, visit the wedding venue and take part in a guided tasting. Each cheese is paired with serving suggestions: Herbs de Provence alongside roast pork and potatoes; Sweet Jalapeño on burgers or nachos. Among their award-winning aged cheeses is the flagship Bloomsdale, a standout that combines the tang of blue cheese with the silky richness of Brie. Inspired by the French cheese Valençay, Bloomsdale carries a long heritage in both name and flavor.

Baetje Farms’ impact extends well beyond the farm’s gates. Their cheeses are featured in restaurants like Annie Gunn’s and are part of Katie’s Pizza’s nationally distributed frozen pizza line. The Dew Drop Inn, located nearby and operated by the family, showcases Baetje’s cheeses in seasonal dishes, offering locals and visitors a taste of the farm’s culinary ethos. Their participation in local farmers’ markets and support of neighboring farms underscores their commitment to the community. It is a reciprocal relationship where excellence feeds excellence — a model of rural enterprise rooted in collaboration. Locally, the cheeses are sold in a variety of small markets as well as Dierbergs, Schuck’s and Whole Foods.

Many guests along the tour turn their visit into a full weekend retreat by staying on the farm’s property. Approximately five years ago, the Naeger siblings expanded the property with the Artisan Event Venue. With timber beams, refined country charm and sweeping views of pastoral hills, the Artisan Venue offers a graceful setting. The space offers both indoor and outdoor options, allowing events to flow seamlessly between the barn’s warmly lit interiors and the natural beauty of the surrounding land.

More recently, five French-inspired Luxury Tiny Homes were added to the property, providing accommodations for up to 17 guests. With curated interiors, gentle lighting and tranquil surroundings, the cottages offer a restful reprieve from modern life. Guests staying overnight wake to the sounds of nature, enjoy walks among the trees and often partake in morning cheese tastings.

In every aspect of Baetje Farms — from the slow-aged cheeses and thoughtfully preserved traditions to the welcoming community ethos — there is a sense of rootedness, of something lovingly stewarded. It remains a rarefied destination where fine artisan cheese and the pastoral beauty of Missouri converge. It is a place where tradition is not only preserved but lived —quietly, intentionally and with an enduring sense of purpose. Few places remain where Old World methods are practiced with such reverence and fewer still that welcome others generously into the fold.

In a world moving at hyper speed, Baetje Farms offers a pause. It offers a moment to consider not only where food comes from, but who makes it and how the care behind each choice shapes what we taste, what we remember and what we share.