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We produce four styles of fresh goat milk cheese: chevre, fromage blanc, feta, and ricotta. Chevre is our main cheese. We pasteurize the chevre and fromage blanc at the lowest possible temperature, raising the milk slowly to full heat, holding it there for 30 minutes, and then dropping the temperature slowly. This way, we retain a relatively high nutritional content. The whey drains from the curd for two days, producing our classically fresh, consistently award-winning cheeses. |
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