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Step 1 — Milking
Our goats are brought from the milk barn to the milking parlor where we use a bucket milking system. Our goats happily eat grain while being milked. Milk is cooled to 50 degrees within 2 hours, filtered, and stored in 2.5 gallon buckets.
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Milk is filtered and then brought over in a cart and put into our 15 gallon vat pasteurizer, then cooled.
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Bacteria is added to acidify the milk.
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Goat cream is coagulated with rennet (vegetable based), then sits for a time. Once the milk is solidified enough we do a clean cut where cheese separates with a clean line.
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Curds are created, then washed and/or cooked (process differs depending on the cheese).
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Cheese is shaped into its respective mold.
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Cheese is pressed into shape and then left to air dry completely.
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Correct salting helps bring out the flavor of the cheese.
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Each cheese is aged to help maximize its flavors.
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We share our family’s unique and authentic passion with people in our community who look forward to enjoying the taste of fresh, quality and refined goat cheese from our local farm.