Laurie Winn Carlson

We're busy starting up a goat dairy and farmstead cheesemaking adventure. We started milking six darling does (Alpines and Nubians) and experimenting with cheeses.
There's nothing as delicious as fresh goat's milk--except chevre or aged cheese made from a morning's milking.

After moving here in September 2006 we've been very busy. We plowed up the overgrazed pasture and seeded it to a blend of delicious forage plants our goats will enjoy. We planted a small orchard, vinyard, and berries, so we can enjoy fresh fruits with our cheese in the future.

We have the cheese making room put together, and are now trying to finish the plumbing, the walls, and final touches. It will be great, because our house is so small we're encircled with stainless steel pans right now.

Next, we'll begin construction on the milking parlor, a small building where the goats will be milked and a separate room for the four sinks, water heater, and chill tank, so we can achieve Grade A dairy status.