Cheese making is delicate and involves a great deal of attention going into milking, gentle handling of milk, precise pasteurisation time and temperature, scooping and draining the curd etc. Cleanliness however is half the fun. An impressive amount of time is spent cleaning and sanitising pots and moulds and scoops and buckets! It’s all in the name of making safe and healthy cheeses for the enjoyment of our customers and for sharing with family and friends.
When it comes to the flavour of the cheese, every manufacturer creates their own unique flavours, which are influenced by the goat breed, period in the lactation cycle, goat feed, milking practices/hygiene, pasteurisation temperatures, storage etc. And these particular tastes and flavours can be very difficult to describe. But one common theme that we have found from people who shy away from tasting or purchasing our cheese is that they had tried it previously and it was ‘too goaty’ for them (other people complain that it’s not goaty enough)! One recurring feedback that we receive from customers is that our cheeses are beautiful in their mildness and flavour, and that they are Not Goaty!!! So that’s something in which we take pride, but in the end the best way to know how a cheese tastes is to just dive in and try it!
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