The Farm

Our land is farmed applying organic and biodynamic principles. That means, we try to let our farm build an individual organism that is self sustainable.

We try to minimize the inputs we need from the outside and only market the surplus produce.

We have as many animals as we need to provide fertility to our soil (through the manure) on which we grow all the feed for our herds.

That way we create a cycle that can enrich and improve the health of animals and soil and create a unique taste and quality in all that we produce.

The Goats

We are milking about 200 purebred French Alpine goats. Unlike the white Saanen, the most common breed in goat dairy production, Alpine goats are very colorful and strong-willed. They are very curious, try to nibble on everything they can reach and like to get some special attention once in a while.

What might seem a bit unusual about our goats are their horns. Most goats in Canada get dehorned at a young age, to prevent injuries.

On our farm we do not dehorn, since we believe that having horns is part of the individuality of a goat. Instead we give them a bit more space, which works as well.

(you might find goats without horns in the pictures, these are from the original, dehorned herd we bought when starting out)

The milk of Alpines is very nutritional and healthy and a good basis for the quality we want to achieve in our cheese.

The Milk

The soil, our farm is based on, the crops we grow and what feed we provide to our goats, the way we manage our pasture and select our breeding stock: all this is part of the taste of our milk.

We try to create a healthy, strong farm organism that lets our goats produce rich and tasty milk.

Since our goats are on pasture during the summer months but in the barn feeding on hay during the winter months, the taste of our milk varies throughout the year. This you might be able to taste in the cheese as well. Although you have to consider the ripening time of at least six months before we sell our cheese.

The Cheese

The milk gets handled as carefully as possible after milking to ensure the least possible damage to the milk.

When making cheese we don’t use additives and we always strive to find more natural ways of cheesemaking.

We are constantly trying to improve our knowledge about milk, its behavior and the process of making and aging cheese.

We hope that over the years you will find that our quality and depth in taste keep improving.

The Cheesemaking

For now our cheese gets produced by Gordon’s Goat Dairy –

In the future we plan to build a cheese plant to produce our cheeses right on the farm.

Since we are an organic farm, we do not use GMO!