Many dairy goat owners quickly learn how to make cheese curds and turn goat milk into soft cheese, but hard cheeses can be intimidating. Recipes may look daunting because they are longer and more involved, and your equipment needs will increase.Read More
Kefir and clabbered milk recipes aren’t common, but they are the way people made cheese for thousands of years.Read More
Whether you’re making soft or hard goat milk cheeses, sometimes you want to spice things up a bit with some different flavors, textures, and colors. There are a number of ways to add flavors to cheeses to make them even more festive and delicious.Read More
Valençay is a distinctive, pyramid-shaped French “bloomy rind” goat cheese that is sprinkled with an exterior layer of ash which helps to firm up the rind and aids in ripening.Read More
These three cheeses are quick and easy, yet many home cheesemakers and goat owners have never heard of them! The first two are traditionally made with goat milk, while the third is usually a cow milk cheese but is easily adapted to goat milk.Read More
Caseous lymphadenitis is a chronic, contagious bacterial infection characterized by abscesses near the lymph nodes, usually on the neck or near the udder. Commonly found in goats and sheep, and sporadically in horses, cattle, camelids, swine, fowl, and even people. Two forms of the disease include the external (skin) form and the internal (organ) form.Read More
Caprine arthritis and encephalitis is a viral infection often manifested as arthritis in adult goats and, less
commonly, as progressive inflammation of the brain (encephalitis) in kids. Most often found in dairy goat breeds and sometimes in sheep.