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.
Step 2 — Pasteurization
Milk is filtered and then brought over in a cart and put into our 15 gallon vat pasteurizer, then cooled.
Step 3 — Acidification
Bacteria is added to acidify the milk.
Step 4 — Coagulation
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.
Step 5 — Create curds
Curds are created, then washed and/or cooked (process differs depending on the cheese).
Step 6 — Molding of curds
Cheese is shaped into its respective mold.
Step 7 – pressed, then air dried
Cheese is pressed into shape and then left to air dry completely.
Step 8 — Salting
Correct salting helps bring out the flavor of the cheese.
Step 9 — Aging
Each cheese is aged to help maximize its flavors.
Step 10 — Enjoy!
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.
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