As hard as it is to believe, after 37 weeks and 22 different cheeses, our first full season of milking and cheesemaking for our herd-share has come to a close. What a season it was! Finally, after years of planning and preparation, we started to live our dream of providing local and sustainable food to our community. It has been incredibly fulfilling and we are so thankful for our amazing herd-share members who decided to jump on board and give us a chance. We'll be back at it in May and can't wait!
In the meantime, our lady goats are pregnant and taking a little vacation before their due dates at the end of April and we, the farmers, are taking a little break as well! There are still chores to do - everyone needs to be fed, watered, and moved to fresh forage, but our milking routine has slowed from machine milking 6 does twice a day to handmilking one goat (Mayday) once a day (we've been spoiled and can't give up our fresh milk and cheese!). This is giving us a little extra time to take a deep breath and prepare for next season. We'll be expanding our milking herd which means we'll be able to accept new members! If you are interested and would like more information let us know! You can reach us at firstname.lastname@example.org.
Here's a little (er... well, large) recap of the cheeses our herd-share members enjoyed to tide you over 'til the milk flows again.
- EileenBOSKO - an aged bloomy with crushed juniper berries, rosemary, and fennel seeds RED CHILE CHEVRE CRESCENZA CALIMA - our goat's milk brie style cheese ROSEMARY FIG CHEVRE SPREAD CAMEO RICOTTA RUBY - honey infused chèvre round, studded with cranberries CURDS! - raw goat's milk cheddar curds FIGATA - a soft cheese, aged wrapped in whiskey macerated fig leaves CARRERA - aged bloomy with ash line FRESH CHEVRE VINE SKYR - Icelandic style yogurt QUARK WINTER'S WALK
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