Our goats are fed a diet free of corn and soy. It costs more to keep them that way, but we believe you can taste the difference.

Our ingredients are simple:

• Raw Goat Milk
• Rennet
• Culture
• Salt
• Annato

It's putting them together that requires real skill.

The goats are milked twice a day and the milk is carried down to the milk house, where it is filtered and stored in a 90 gallon  refrigerated  bulk tank.

The milk is transferred to a 40 gallon steam kettle, redone to circulate hot water. The milk is warmed this way to cheese making temp, which varies between 85 F to 100 F depending on the type of cheese being made. During this time the milk is never pumped from place to place.

Goat milk is very fragile and when handled 'roughly' it can be damaged and cause slightly to extremely goaty flavor.

Once in the cheese making kettle and the milk reaches cheese making temperature culture and eventually rennet is added. Once the curd is formed it is carefully cut by hand and stirred and heated gently until the proper curd texture is achieved. The whey is then drawn off and the curds are placed in molds, where it takes the shape of the cheese round.

After spending time in the mold the cheese is taken out and placed in a salt brine. After a salt bath the cheese is air dried and placed in the aging room, where it stays at 55 F and about 90 % humidity for at least 60 days, as it is a raw milk cheese.  We then sell it.

Check out our catalog to see what's available. Contact us with any questions.