Traditionally made cheese is a living, fermented, food; full of living microbes that are dynamically interacting and evolving. It has a life force. The milk comes from amazing dairy animals – goats, sheep, cows, buffalo and others. They have a life force. Our goats (and other dairy animals) produce all the ingredients we needContinue reading “Life Force and Cheese”
Category Archives: In the Cheeseroom
Why Organic?
Organic husbandry is based on the harmonious relationship between land, water, plants and animals. Respect for the physiological and behavioural needs of animals and the feeding of good quality, organically grown feed.* Sound like our farm? That quote is from an early version of the NASAA (National Association for Sustainable Agriculture Australia Ltd) Organic StandardsContinue reading “Why Organic?”
Happy Christmas and New Year from Holy Goat
Well 2013 has been another year of growth and change for Holy Goat, a year where the seasons were (mostly) kind, the goats thrived and our cheeses continued to find new appreciation around the nation. We look forward to a brief spell, some time to reflect and celebrate the festive season, before embarking on anotherContinue reading “Happy Christmas and New Year from Holy Goat”
Cheesemaking – the Science, and the Art
Our goats have flourished in the spring conditions and milk production reached an all-time high this month. Last month 8400 litres poured into the vat, compared to 5600 litres last spring, and 4200 litres the year before that. But it’s not only sheer volume, the milk is sweet and balanced, with medium protein and fat levels.Continue reading “Cheesemaking – the Science, and the Art”
Insiders
At Holy Goat, as much as we farm the land and the goats, we are also aiming to cultivate farmers. In Australia, the average age of farmers is around 53 years of age (compared with 39 years for all other occupations – the latest ABS stats make sobering reading). Agriculture is faced with an agingContinue reading “Insiders”
Ivan Larcher visits Holy Goat
We were inspired and challenged when internationally renowned French cheesemaker and consultant Ivan Larcher visited Holy Goat in March. Over two days action packed days, Ivan worked with us to refine and develop our cheese making skills. Ivan shared his vast knowledge including animal nutrition, milk quality testing and cheese recipe creation. He was professional, charming and generous.