The Milk: Goats’ milk is white and is higher in vitamins, calcium and phosphorus, compared to cows’ milk. It is lower in cholesterol and the fat globules are smaller which makes it easier to digest. Goat cheese gets its distinctive flavor from the unique fatty acids inherent in the milk. Our milk is a delicate liquid that changes with the seasons and differs among the breeds. In order to produce a consistently high quality cheese, we must adjust our methods accordingly. Six pounds of milk are required to make one pound of cheese.

The Goats: Dairy goats are intelligent, gregarious, and gentle. A mature doe will often give birth to twins, milk ten months out of the year and average 5–8 pounds of milk per day. As ruminants, goats require forages in the form of hay or pasture in addition to grain. Goats are fastidious about clean and palatable food and enjoy feeding on brush and a wide selection of pasture plants. They are never tethered and enjoy nestling with the herd on their bedded pack indoors, lying in the sun in January or in the shade of a tree in July.

The Farmers: Our suppliers are located in Vermont, New Hampshire, New York and Quebec. The average size farm milks 150 goats. Former cow barns with small bulk tanks and milking parlors can be easily adapted for goats to meet State regulations. A well run commercial goat farm requires superb management and expertise. We pay our farmers a premium to produce high protein and low bacteria milk all year long, the two most important components for cheese making. A healthy herd, low stress, and good hygiene all contribute to producing high quality milk.

The Landscape: Vermont and the surrounding region offer ideal conditions for producing high quality milk to make good cheese. The climate is temperate. Snowy winters, wet springs and mild summers are perfect for growing grass and lush pastures. The flavor of the milk and cheese reflect what the goats eat. Air, water, and soil, are the sources that impact the fine distinction in flavor and texture to the cheese.