Managing Mastitis

We get many queries from farmers and cheese-lovers alike about animal health. How do we manage specific issues? What are our treatments and protocols? How do organic farms differ from conventional ones? We will cover a few of  these questions through these blog posts and have created a page dedicated to animal health on our websiteContinue reading “Managing Mastitis”

La Luna, Holy Goat’s Holy Grail

Our La Luna is the best known and most rewarded and awarded of the Holy Goat cheeses.  And who better to rely on for its successful evolution than a nun? Mother Noella Marcellino is known in cheese making circles as ‘The Cheese Nun’. But this moniker suggests more divine intervention, than the scientific rigor andContinue reading “La Luna, Holy Goat’s Holy Grail”

Spring and Rejuvenation

La Primavera, Spring, and thoughts turn to rejuvenation, renewal and regrowth; to new life and productive times ahead. At Holy Goat, Spring starts in August as we welcome the new kids, but they’re not the only rejuvenation taking place on the farm: We’re enjoying new life and energy. Spring is … new kids on the block.Continue reading “Spring and Rejuvenation”

France, the Font of Holy Goat Cheese

France. Ten days. Sixty Cheeses. And that was just the Affinage Course. We’ve just had three weeks in France where we took part in a specialist cheese course at Mons – Fromager Affineur the Academie Opus Caseus course – to learn more about French cheese and the ripening and maturation of cheeses. Our small groupContinue reading “France, the Font of Holy Goat Cheese”

Healthy Soils, Healthy Goats

We had a visit from Peter Norwood the other week. Peter is a farm consultant from Maffra and a specialist in animal nutrition. Peter had been visiting central Victoria speaking to Landcare members and farmers about soil health and links with plant and animal/human health.  Peter advocates the Albrecht approach to soil health, which isContinue reading “Healthy Soils, Healthy Goats”

Life Force and Cheese

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”

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?”

Heat and Goats

Keeping our herd of 100 milking goats cool, calm and collected – not to mention our two-legged milkers – is our focus as we head into this week’s heatwave. Central Victorian summers are always harsh, but consecutive days of 40 degrees plus can take their toll on a dairy farm. Goats don’t sweat. They pantContinue reading “Heat and Goats”

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”