Wendell Crow quit cows for goats.
And dozens of top-tier chefs at such restaurants as Binkley's, Tarbell's and Kai Restaurant who use his fresh goat cheese in their kitchens are thankful he did.
Add in the hundreds who buy his cheese weekly at Valley farmers markets.
"You have to have good milk to make good cheese," he said. "Cheese is just really milk magnified by 10, and our cheese is made out of really good milk."
To read the rest of the story, please go to: The Arizona Republic.
