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.

As the days get shorter and the does’ hormonal changes make the milk less reliable for cheesemaking, that frozen milk is perfect for making make soaps, lotions, and other goat milk skin products for the holidays.

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.

I posted on Instagram about this glorious goat milk fudge and contacted Kristin to openly beg for a recipe and request an interview. She told me she’d think about it. “I’ve spent years perfecting this recipe, and the nature of fudge is so finicky,” she said.

If you have dairy goats, you’ve probably heard of DHI, DHIA, and DHIR, in association with USDA, ADGA, and AGS. Is it really worth it?