The goal of transitioning from hobby farm to a sustanable dairy goat farmstead is opening a raw milk cheese facility. The facility will specialize in raw milk aged cheeses. The flavor in these cheeses will reflect the variety of pasture, legume grasses, woodland and seasonal nuances of this farm; from clover and spring grasses and crab apples to wild blackberries, hazelnuts and pumpkin squash patches. The flavor profile captured will be wonderfully unique to this farm.
Do you think this is worth a try?
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