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.
Milk is filtered and then brought over in a cart and put into our 15 gallon vat pasteurizer, then cooled.
Bacteria is added to acidify the milk.
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.
Curds are created, then washed and/or cooked (process differs depending on the cheese).
Cheese is shaped into its respective mold
Cheese is pressed into shape and then left to air dry completely.
Correct salting helps bring out the flavor of the cheese.
Each cheese is aged to help maximize its flavors.
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.