Our farm's first focus is on happy, healthy goats. Our goats have full access to fresh air, fresh pasture and hay.  Milk and cheese production is dictated by what is best for the goats.  To maintain a healthy herd we give the girls a break before starting again with another breeding and milking season.  Because of this philosophy, our cheese and whey is not available year-round.

Our small batch cheeses are produced by hand using traditional techniques.  The underlying flavor is directly impacted by the goats’ diet.  The complex and unique flavor of our cheese is derived from our farm’s local terroir. A specialized pasture mix of Chicory, Birdsfoot Trefoil, Forage Pea, Red Clover, Alfalfa, Vetch and Rye provide forage for optimal health and enhanced cheese flavor.

Dairy goats are very small, require significantly less space and produce less manure than cows.  Our herd is comprised solely of Nigerian Dwarf dairy goats.  The “Nigerians” are the smallest of the dairy goats but have the highest butterfat.  They’re ideal for cheesemaking!