We hand-craft small batches of cheese and yoghurt using milk from our Alpine/Saanen goats. Our goats are pasture fed when pasture is available, otherwise they eat hay made on the property and GMO-free grain. The farmstead goat milk is converted to yoghurt or cheeses, which include chevre cobbles rolled in various herbs or spices, or in oil with seasonings, feta, paneer, ricotta, brie-style and several raw milk aged goat cheeses. From a neighbor’s organic Jersey cow milk we produce full cream and low-cream yoghurt (in refundable glass jars) and other fresh and aged cheeses. Lamb sometimes available.
Jean and Peter Koons, 795 Pond Road, Sidney 04330, ph. 547-4171
