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.