Red Roof Farmstead
In a tiny town two hours north of Moscow, Noble St. Sauver lives with her 11 goats on a beautiful farm on the Idaho panhandle. A fourth generation farmer, Noble stumbled into raising goats after she acquired two baby kids which she says she absolutely fell in love with. She spends about 10 hours a day with the goats, who each have a name and are collectively and affectionately referred to as “the girls.” Noble takes pride in keeping the production small; all of the goats are hand-milked and the dairy products are made in small batches. She likes to be hands-on with the goats to monitor their health and to make sure they are happy. There are no routine antibiotics used on the farm, unlike many other dairies. She gets the feed for her goats from local farmers who produce non-GMO (genetically modified) grain and alfalfa.
She raises Lamancha goats, which produce milk high in butterfat and protein; have a long milking life; and, maybe less importantly, have adorable little ears. They are also known to be a quiet, calm, and gentle breed. Noble says she learned to work with farm animals from her dad and learned to be fearless and creative in the kitchen from her mom. In addition to offering raw goat milk, she produces yogurt, kefir, and four types of cheese: chevre, feta, curds, and cabecou.
At first one had to drive out to Noble’s farm in the city of Athol, population 695, to get Red Roof Farmstead dairy products, but eventually Red Roof Farmstead started to sell their products in Coeur d’Alene, Hayden, and Post Falls and now at the Moscow Food Co-op. The Co-op carries their feta and their chevre in a variety of rotating flavors.
I appreciated how in a video on her website Noble pronounced the “re” ending of “chevre” since I’ve noticed many waiters just say “shev”. Madame Hornsby, my high school French teacher, would be gratified.
Red Roof Farmstead Snapshot
- Founded in 2013
- Headquartered in Athol, Idaho
- North Idaho grown non-GMO feed
Amy Newsome dreams of living with goats one day.