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Posts Tagged ‘goat’s milk’

Valencay-style goat cheese

Friday night we split open the first of HB’s experimental Valencay-style cheese.  Is it not beautiful?

According to artisinalcheese.com,

Valençay is one of the classic raw milk mold-ripened chèvres from the Loire Valley in the central western region of France. This pasteurized version of young goat’s milk cheese is distinctly identified by its pyramid form which is blanketed by an ash mold. After ripening in the caves … the texture is smooth and dense with a mild, lemony, and altogether clean flavor. A versatile pairing partner for most dry white wines, we especially recommend that you pair Valençay with Sauvignon Blancs.

Creamy and very mild, and startling white on the inside and outside, with a small layer of vegetable ash in between.  We’re trying to determine when the pyramid is at its best.  We’re letting another pyramid age another week, to be opened this coming weekend and tested.

Overall, very promising and simply gorgeous.  Well received by our market friends and taste testers as well.  You can read more about its making at HB’s blog.

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Image from Blue Rose Dairy

Like to cook?

Like goat cheese?

Why not combine the two?

Goat cheese, especially chevre, lends itself well in the kitchen.  It is helpful that many cheese producers make multiple types of chevre flavored with herbs, dried fruits, and other spices.  Each unique, and deserving a life outside of being a cracker passenger.

About a month ago, Caromont Farms posed a question on its Facebook page, challenging its members to think outside the box and cook with goat cheese.  And the responses poured in.  I contributed some of my favorite ways we’ve incorporated goat cheese into dishes at home.  Every time we cook with goat cheese, I take a picture of the finished product.  Eventually I plan to start a series of posts on cooking with goat cheese.

I recently stumbled across this article, Bleating Heart: 10 things with goat cheese, published in The Orange County Register back in April.  The first part of the article tells of the author’s travels and visits to a few goat dairies, and the subsequent tasting of delicious cheeses (and wines!).  The latter half of the article lists 10 ways goat cheese can be incorporated into dishes – from the routine to the more adventuresome (asparagus lasagna? weird, but I am so in).

So I challenge you, readers out there to put aside the Parmesan and pick up a chevre.  If you let me know about it, I’ll include it in my upcoming (and hopefully, regular) series of cooking with goat cheese.

Oh, and don’t forget, in Michael Pollan’s latest book, Food Rules – An Eater’s Manual – rule #33 says “Eat some foods that have been predigested by bacteria or fungi.”  While he mostly refers to kimchi, soy sauce, yogurt, and sourdough bread; I think it’s okay to include cheese in that list. 🙂

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Nubian Dairy Goat from Dairy Goat Journal

Last week the CBS Early Morning Show had a segment on goat cheese featuring Bobby Flay and Rainbeau Ridge goat cheese.

You can view the segment here.

Part of the segment focuses on the versatility of goat cheese.  The ladies at Rainbeau Ridge have produced a cookbook with this focus, entitled Over the Rainbeau.  The book also shares its focuses on sustainable living.  I’ve yet to get my hands on a copy, but it is on my wishlist!

We had a friend over the other weekend who made a cheesecake using our plain chevre.  It was AMAZING, topped with fresh strawberries.  Don’t just use your cheese with crackers.  Experiment.  I’m keeping a photo log of every recipe we use that includes our cheese.  It’s fun, and tasty, to experiment this way!

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As you can tell, the neighbors came over to visit little Rock and Doris, see the horses and other animals, and help me milk Jacqsonne last evening!

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Abba, 148 days

Today marks 148 days bred for Abba and Memphis.   This morning I measured the circumference of their ever-widening abdomens.  Their last measurement was at a month out, so about 3.5 weeks ago.

Today’s measurements:

Abba – 50 inches

Memphis – 51 inches

That’s a gain of nearly 5 inches each!  It’s been a lot of fun watching their bellies (and udders) swell as the time draws closer.

They say their tail ligaments soften as they approach kidding time.  You see the same things in horses, the tail head begins to feel very flaccid.  I’ve been feeling the ligaments for over a week now, at least twice a day, and I don’t really know if they feel “soft” or not.  They’re certainly a lot softer than Jacqsonne or the other goats!  I figure one day I’ll palpate the ligaments and be like “OH!” and know what it’s supposed to feel like.

The girls have been loving the break in weather, warm days combined with extra sunlight and fresh green grass in the pastures has made them very happy.  Yesterday Jacqsonne’s milk production increased by 2/3 of a pound!  She gave a full 3/4 of a gallon yesterday – her biggest production day yet, and definitely the biggest increase we’ve seen in her production.  I couldn’t believe how full her udder looked last night.  I’m sure I insulted HB when I questioned if he had milked in the morning – she was just that full!

We’ve started letting Sweet Roll, Donut, and Xenia out in the barn lot during the day.  Xenia is cooperating with the new schedule, and Sweet Roll enjoys the sunshine so much.  I hate that it’s bad for him – UV light aggravates his pemphigus (go figure).  While I figure out the next step for him, I figure why not let him enjoy sleeping in the sun?  Today is such a nice day, that as long as everyone gets along, I’m letting Huck roam the barn lot with the boys and Xenia.  They adore Huck’s haynets to the point where I’m considering getting them their own!

Well I better get busy.  HB and his dad are putting the roof on the barn shed today.  I picked up some summer-blooming bulbs that need planting (glads and dahlias) and I really want to start some seeds today too.  And Huck needs a ride.

Enjoy this beautiful day!

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Last week, a Charlottesville-area television station had a short segment on local goat dairies.  Included in the spotlight were Night Sky Farm of Brookneal, Caramont Farm of Esmont, Goats R Us of Blackstone, and Iron Rod Chevre of Earlysville.  You can view the clip on the Edible Blue Ridge website.

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It’s been a very busy week, so I apologize for the lack of updates.  I worked all through the weekend, and on Monday I had the opportunity to spend the day with Jennifer Downey at Night Sky Farm (link above and under the “Favorites” tab).  It was a wonderful, informative day.  I arrived in time to “help” with the morning milking of 13 does and her wonderful Jersey cow, Emily.  Jennifer has a wonderful team of helpers and the milking runs like a well-oiled machine.  While the does were milked, I learned about udder structure and mammary attachment by viewing a variety of udder shapes and sizes.

Once the milking was complete and the machines were cleaned, we headed up to see the “nursery” where all the older kids are kept, ranging from 4 days to several weeks old.  Part of the reason for the trip was to inspect prospective bucklings — HB and I are debating over purchasing our own buck for the upcoming breeding season,  “borrowing” a buck from a friend, taking does to a buck, or investing in artificial insemination (the least likely option).  Jennifer has 2-3 buck kids that have potential AND come from completely unrelated bloodlines from our does.  We just need to decide what we want to do.  And decide quickly!

Once we had played with the kids, we went to the make room where I got to learn a little about her cheesemaking process and pasteurization.  We wrapped up the day with a visit to her bucks and junior herdsires.  The young bucks were really cute – still on the small side, and so curious.  I adore the way bucks seem to have the little tuff of hair on their foreheads.  The buck our Toggenburg, Xenia, is bred to has a big curly forelock.

Let me just say, that while the day was very educational, it was just a lot of fun to see all the goats and watch them interact, soak up some sun in the pasture, and play with the KIDS!

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Today my mother in law had surgery to remove a small growth in her breast.  She was diagnosed just over a month ago, and after a series of tests finally had the tumor removed.  Her surgery went well, and we’re hoping that the pathology reports will come back next week with clean margins.  We spent most of the day at the hospital, but were able to come home and within a few hours HB had put the floor on the goat shed for the hay loft.  I stayed inside to do a few chores and clean the barn a little.

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Last fall HB stumbled upon a cheese magazine entitled Culture.  Two copies were given to him by the owners of a local meat & cheese shop.  At $10/each, this wasn’t a cheap gift.

HB brought the magazines home and we devoured them.  Great articles, beautiful photographs, and delicious cheeses filled every page.  One of the first issues featured Virginia’s own, Pat Elliot and Everona Dairy.

For Christmas my parents gave HB a subscription to the magazine, so imagine our delight this week when I found this in the mailbox –

Culture magaine, spring 2010 issue

It’s a really interesting, beautiful magazine.  A few stores in south central Virginia have begun to stock it as well.  For more information, check out their website.

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It's not Camembert, but what is it?

In November 2009, using the last gallon of milk from Anita, HB attempted to make a goat’s milk Camembert.  Nearly two months later, we decided to try the cheese.  What we had wasn’t Camembert, but rather something much harder.  HB took a sample with us to Caromont to review it with Gail Hobbs-Page, and it was decided that what we had created was something more reminiscent of a an aged Spanish cheese.  Interesting.

The flavor was good, the cheese perhaps a little too hard (think, aged Parmesan), and we had a few air bubbles in the wheels.  HB discussed the cheese with Gail, pulling out his notebook where he writes his cheesemaking notes, and reviewing the process.  It was decided that to make Camembert we needn’t cut the curd, but rather just ladle the curd into the molds.

Cheese making is all about the technique, you know.

Over the end of last week I saved up two gallons of milk from Jacqsonne (about 3 day’s worth of milk) for us to turn into a second attempt of Not Camembert.  The picture above is the following day, after removing the cheese wheels from their molds.  So far, so good.  The wheels are aging away in our converted wine fridge.  It will be interesting to see how these wheels compare to the last attempt!

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Abba and Memphis were bred October 23, 2009.

As of today, the yearling does have been pregnant roughly 117 days (16.5 weeks).  Xenia is approximately one month behind the yearlings.

We are barely a month out from their expected due dates!  This means it’s time to do some preventative management.  The care of pregnant goats revolves around keeping them happy and healthy.  This includes minerals, immunizations, hoof care, and nutrition.  Please keep in mind that this spring is my first time freshening goats, so what I’m about to share is simply what I’ve picked up from my own reading.

Making sure the does are current on vaccinations in important, not only for their own health but also for the health of the developing fetus(es).  It is recommended that does be vaccinated one month out from kidding.  Thus, this week I plan to vaccinate the two does due mid-March with a “CD&T,” which is a vaccine against Clostridium perfringes types C and D (the cause of enterotoxemia, aka overeating disease) as well at tetanus.  There are other, more comprehensive, vaccinations available if such diseases occur in your location – such as Caliber 7 or Covexin 8.  One vet in the area recommends using Covexin 8, others say it’s not necessary.  Last year the wethers were vaccinated with it, this year I think I’m just going to use the regular CD&T unless something changes.  Jacqsonne, Memphis, and Abba will all receive this vaccine this week.  In order to maximize the exchange of antibodies to the developing fetus, Xenia will be vaccinated in late March.

Some people use a vaccine called Lysigin, which is for the prevention of Staph. aureus.  S. aureus is a bacteria known to cause mastitis (inflammation of the mammary tissue that can affect milking ability and potentially be career or life ending for a dairy animal).  S. aureus is a pathogen frequently found in the soil so it is hard to avoid.  I’m still debating about using this vaccine, this year I’ve chosen not to but as time goes by I may consider adding it.

Also at this point, each doe will get her hooves trimmed.  Hoof care is a very important, often overlooked, aspect of caprine management.  With horses there is a saying, “No hoof, no horse” that stresses the importance of hoof care to a horse’s athletic ability.  Goats, while not athletes, are productive animals who deserve the best care possible.  I like to put the goats in the milk stand, give them a little grain for entertainment, and trim them.  The goats don’t seem to bothered by it this way.  Today, after trimming my horses, Anita helped me trim Jacqsonne’s hind hooves, which are overgrown.  HB and I worked on them individually about a month ago.  Before we trimmed again, we wanted a little input on how to advance their growth and try to return them to normal.

Nutrition is important to any animal, let alone a gestating animal, and especially one you plan to milk.  It is important to not let them get too overweight during pregnancy because that can cause birthing problems.  However, you don’t want them too thin when they kid, because once they begin lactating it’s hard for them to recover any lost weight.  Some people offer free-choice grain, but for now we offer grain twice daily.  We are currently using Blue Seal’s 20% dairy goat pellet.  Since Jacqsonne is milking, she gets more milk (close to 3 pounds daily) and right now we’re slowly increasing Abba and Memphis’s grain intake.  The plan is to slowly increase grain so that by the time a goat gives birth you are giving them the amount of grain they will be receiving on the milk stand.  This way their digestive system slowly adjusts to the increase in grain.  If you suddenly offer  a lot of grain, it can upset the bacterial population of the rumen (and other parts of the digestive system) and cause problems – and potentially be fatal.

We do, however, keep good quality hay (75% alfalfa, a legume, and 25% orchard grass) available at all times.  We also keep alfalfa pellets available.  In a separate container, the goats have access to special minerals as well as baking soda (there seems to be a 50/50 split on whether offering baking soda is a good thing) for them to munch on if they feel they need it to neutralize and upset tummy.  We started offering baking soda when we were using a textured grain with a high percent of molasses – we’ve recently switched to a pelletized grain, but for now are keeping the baking soda out.  Grains high in molasses and other starches are thought to potentially increase the chance of acidosis and other problems.

Selenium is an important mineral known to be an autoimmune stimulant and is often linked to Vitamin E, since they typically work together in the body.  Selenium is an intracellular antioxidant while vitamin E is one of the major antioxidants in cellular membranes.  When deficient, immune responses are impaired.

Bo-Se is an injectable supplement available through licensed veterinarians.  One ml of Bo-Se supplements 1mg selenium with 50mg vitamin E; making the vitamin E work 6 times more efficiently and making the high amount of selenium non-toxic.  While most research suggests that the concentration of Vitamin E negates the potentially toxic effects of such a high level of selenium, some people only want to supplement it in selenium deficient areas.  Unsure if your area is selenium deficient?  Click here for a map of the country showing Se levels (from the USGS, you can zoom into county-wide statistics for a range of minerals).  Keep in mind, that if you’re feeding local hay and grain then you’re not really changing your selenium status.  Selenium deficiency occurs when the soil contains less than 0.5 mg Se/kg of soil (source).  So, in my area of Virignia, the Se level is 0.138ppm or 0.1338mg/kg (conversion factor is 1).

Copper bolusing is another relatively new addition to goat care.  Copper deficiencies are linked to a number of ailments such as anemia, lack of growth, hoof deformities, parasitic susceptibility, and autoimmune deficiencies.  Because of this, many breeders have added regular bolusing of copper to their management schedules.

Keeping the parasitic load at a minimum is critical to maintaining herd health.  It is important to monitor the herd’s parasite load by performing regular fecal counts and dosing according to the types of parasites present.  If you are planning on consuming the milk, it’s important to remember that many types of dewormers (and other drugs) have milk withdraw times – check the list.

Looking for more information?  Click on the “Favorites” link at the top and scroll down to the Dairy Goat Information links.

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Jacqsonne, ready for milking

A full udder

A stream of milk

The final product

An empty udder

According to her previous owners, Jacqsonne never milked unevenly, so I’m still trying to figure out why this year her udder is so uneven. When milking I get into a rhythm – four streams from the left teat, one stream from the right, four streams from the left teat, one stream from the right, and so on.  This way they finish out about the same time.  I’ve been massaging her udder to see if that helps.

On the bright side, today Jacqsonne hit a new high for her milk production.  She’s marvelous.

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