At our cheese dairy our goats’ sweet grade A milk is turned into cultured fresh, ripened and aged cheese. Carolyn has been making cheese for over 10 years, studying here and in France to hone her craft. She’s attended numerous cheesemaking and cheese-food safety courses at the University of Vermont and University of Maine, and with the help of the University of Connecticut Cooperative Extension she’s implemented a Food Safety Plan-HACCP. Milk and cheese samples are routinely tested by the state MDAR, MFDA, federal USDA and by our farm, to assure a high quality safe cheese.

Goat milk is consumed more than any other milk in the world. Having smaller naturally homogenized fats and a milk protein different from cow milk makes it an easily digestible nutritious food. It's higher in calcium, phosphorus and vitamins A and B and lower in cholesterol than cow and sheep milk.