After a busy July we are happy to announce that we have over 40 happy and healthy little doelings. We are waiting to see if there will be a few more to arrive but the majority are here. They are a playful bunch and are already running and jumping and just generally being silly.
Once a goat has given birth there is a large influx of milk and with that comes lots of goat’s milk cheese! Get ready to see some Feta, Tallentire and Belmont, among others, towards the end of the summer. Cheese Club members will be seeing some extra special newbies as well.
In the cheese room we’ve continued to experiment with both cow’s and goat’s milk cheeses. Our latest experiment was doing Fior di Latte which is the traditional name for mozzarella made with cow’s milk instead of the usual buffalo’s milk. Some lucky people at the markets that weekend had the chance to sample our somewhat imperfect results. Mozzarella and Fior di Latte are part of the “pasta filata” or stretched curd family because of the way it is made. After the curd is formed, the whey is drained and the curds are left to mat together and acidify for several hours. Once the blocks have reached the correct acidity, they are cut into cubes then submerged in water to be slowly heated until very hot. The curd will then mat together again and become pliable and shiny. This ball of curd is then stretched traditionally by hand or with wooden paddles until the desired texture is achieved. The cheese can then be cut, shaped, and dipped into ice cold water to firm up again. Also part of the pasta filata family are Bocconcini, Provolone, Caciocavallo and Saganaki.