Goat's Milk Cheese

The Cheeses

Our cheese is made in the peasant style and we currently make 7 different types of Goat’s Milk Cheese: plain, oak smoked, herb and olive oil, pepper, basil, oregano, garlic and chilli.

The Cheese Making

The goats are milked twice a day in our little dairy which adjoins the cheesery. The milk goes straight from the milking can into the cheese vat. Once in our specially designed vat, the magic of slow cheese making begins. Jaqui makes two batches of cheese a day, always attentive to creating cheeses of quality.

In fact, the entire production process happens in the cheesery. Once the cheese is made it is packaged in the cheesery and then placed in the cold room. We endeavour to produce Goat’s Milk Cheese organically with the highest standards of hygiene because, for us, the quality of our cheese is paramount.

How is it made?

The milk is placed into a special stainless steel vat that heats it up. Once it reaches 87° C it is switched off and left to cool. Once it has cooled to about 37° C is at a particular temperature the milk is allowed to cool a few teaspoons of cider vinegar or lemon juice are added to coagulate the milk.

The curd starts to separate from the whey and Jacqui ladles the curds out of the vat into special cheese moulds. This is the point where she will add fresh ingredients if she’s making a flavoured cheese. The cheese moulds are covered with cloths and left for all the whey to drain out of them (they have little holes).

Once the whey has been drained the cheese is ready for packing. It is vacuum packed in wholes and in wedges – ready for Brenda to take to market and to other distributors.

The whey is given to the dogs and cats or poured into the veggie garden. Although the dogs are obviously the most vocal about getting their share of this goodness, the wonders it does to the vegetables and herbs ensures that they get their fair share!