Our Process
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 -- Filtration
Milk is filtered and then brought over in a cart and put into our 15 gallon vat pasteurizer, then cooled.
Step 3 -- Bacteria
Bacteria is added to acidify the milk.
Step 4 -- Solidification
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 -- Washing
Curds are created, then washed and/or cooked (process differs depending on the cheese).
Step 6 -- Shaping
Cheese is shaped into its respective mold.
Step 7 -- Air Drying
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 -- Enjoying, Sharing
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.
