Cascade Cheese Co.
Keith and Betty Babler took over Cascade Cheese Company in 1985, and the husband and wife team now work together with one son and 24 employees. They make both non-organic and organic mozzarella and provolone, using milk from 35 conventional farms along with four organic farms. During the past six years, they totally renovated their cheese plant, adding a new milk intake area, packing room, cooler, additional brine space, and a new production room. Thanks to the Bablers, business continues to boom at Cascade.