Patrick Oconnell
Virginia is home to several goat farmers who produce goat cheese. These farmers range from small-scale homesteads to larger operations, and they contribute to the growing artisanal cheese market in the state. The unique terroir of Virginia, including its soil and climate, gives the goat cheese produced in the region its distinct character and flavour.
| Characteristics | Values |
|---|---|
| Number of goat farmers making goat cheese in Virginia | 3 dozen |
| Names of goat farmers/farms | Razzbourne Farms, Gerald and Suzanne Aiello (Belle Terre Farms), Full Quiver Farm, Georges Mill Farm, Caromont Farm |
| Location | Fairfield, Virginia Beach, Esmont, Orange, Suffolk |
| Types of goat cheese | Chevre, feta, Red Row, Blue Cheese, Pride of Bacchus |
| Other products | Goat soaps, chocolates, eggs, pork, beef, poultry, flowers, seeds, tools, supplies |
Explore related products
What You'll Learn
Virginia goat cheese farms
Virginia is home to several goat cheese farms, each with its unique offerings and stories. One notable example is Razzbourne Farms, founded by Emily Heizer Hall, a fourth-generation farmer with a passion for goat cheese. Inspired by the superior quality of homemade cheese made from fresh goat milk, Emily started her journey with just two goats and has since grown her herd to 40, including La Mancha and Alpine goats, known for their steady milk production.
Located in Fairfield, Virginia, Razzbourne Farms is a true one-woman show, with Emily handling everything from milking and cheese-making to marketing and barn chores. She currently produces a single variety of cheese, a chèvre, in three forms: whipped, crumbled, and pressed. However, she is experimenting with aging her cheeses in a unique "cheese cave," a deep freezer she has rigged up herself. With the support of her community and husband, Emily aims to reach 30 full-time milking goats and establish her own homestead.
Another notable goat cheese farm in Virginia is Georges Mill Farm, settled in the 1750s and now run by the fourth generation of the founding family. The farm's cheesemaking operation, established in 2013, rotates goats and pigs on about 90 acres of pasture. In addition to their cheese, Georges Mill Farm also offers a bed & breakfast in a Civil War-era stone house, providing a unique agricultural experience for visitors.
Virginia's goat cheese scene is thriving, with innovative cheesemakers pushing the boundaries of taste, shape, and presentation. From Caromont Farm's apple cider-washed Red Row cheese to Everona Dairy's Virginia wine-soaked Piedmont cheese, the state's artisans are crafting unique products that reflect the region's distinct terroir. Virginia cheesemakers are also exploring new ways to present their creations, such as coin-size parchment pockets holding a small portion of cheese.
In addition to established farms, Virginia is also home to newer ventures like Seven Gables Farm and Apiary, a Nigerian Dwarf Goat Farm. Founded in 2016, Seven Gables is committed to making a positive impact on its community and the planet, offering various services and products, including goat milk shares, local honey, and education.
Goat Cheese: Room Temperature Benefits and Taste
You may want to see also
Goat milk vs. carton
Virginia is home to several goat farms that produce goat cheese, such as Razzbourne Farms in Fairfield, run by Emily Heizer Hall, and Georges Mill Farm, established by Molly and Sam in 2013. These small businesses are part of a growing artisanal cheese market in Virginia, with about three dozen cheesemakers crafting small-batch cheeses with creativity and innovation.
Now, when it comes to goat milk vs. carton milk, it's important to clarify that "carton milk" typically refers to cow's milk, which is the most common type of milk sold in cartons. So, let's compare goat milk and cow milk in terms of their nutritional profiles, digestibility, taste, and other factors.
Nutritional Profile:
Goat milk and cow milk have different nutritional compositions. Goat milk is higher in fat and calories, and it contains more protein, vitamins, and minerals. Specifically, it has higher concentrations of cis polyunsaturated fatty acids (PUFA), eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), isoflavones, B, Cu, Mg, Mn, P, and I. However, it has lower concentrations of omega-3 PUFA, vaccenic acid, lignans, calcium, sulfur, and zinc. Goat milk also has about 1% less lactose than cow milk, which may be beneficial for those with lactose intolerance. Additionally, the fat globules in goat milk are smaller, making it easier to digest for some people.
Digestibility:
Goat milk is generally easier to digest than cow milk. The smaller fat globules in goat milk are less likely to cause digestive issues, and the milk is naturally homogenized, meaning the fat molecules are uniformly distributed and less likely to float to the top. This can be advantageous for those with dairy intolerances, as Michigan State University Extension recommends.
Taste:
Goat milk has a distinct taste compared to cow milk. Some people may need to get used to the flavor, while others prefer it. The taste of goat milk is influenced by the pasteurization process, and it may take on different flavors based on the feed and environment of the goats.
Allergies and Intolerances:
Goat milk is often a suitable alternative for people with cow milk allergies or intolerances. The difference is usually not related to lactose intolerance but rather to other components in cow milk. Worldwide, more people consume goat milk and its products due to cow milk allergies or personal preferences.
In summary, goat milk and carton milk (typically referring to cow milk) have distinct characteristics. Goat milk offers higher fat and calorie content, enhanced nutritional profiles, improved digestibility, and a unique taste. It is a valuable alternative for those with cow milk allergies or intolerances. However, cow milk still dominates the market, and personal preferences play a significant role in choosing between the two types of milk.
Goat Cheese Care: Storing Opened Cheese
You may want to see also
Making goat cheese
Virginia is home to several goat cheese farms, including Razzbourne Farms in Fairfield, run by Emily Heizer Hall, and Georges Mill Farm, established in 2013 by Molly and Sam. Virginia's cheeses are distinct, with their flavours rooted in the region's terroir, or environmental conditions.
Ingredients and Equipment:
- Goat's milk: Use full-fat, pasteurized goat's milk, avoiding ultra-pasteurized or ultra-homogenized milk. You can use raw goat's milk if available.
- Culture: This is a type of bacterial culture that helps convert lactose into lactic acid, giving the cheese its characteristic flavour.
- Rennet: This is an enzyme that coagulates the milk, causing it to thicken and form curds. You can use liquid rennet or powdered rennet.
- Cheese salt (kosher salt) or sea salt: Cheese salt is preferred as it lacks iodine, which can inhibit the growth of necessary cultures and bacteria in the cheese.
- Cheesecloth: This is used for straining the cheese and separating the curds from the whey.
- Thermometer: To monitor the temperature of the milk during the cheese-making process.
- Butter muslin: A fine cloth used for draining and shaping the cheese.
- Non-reactive cookware and utensils: Use materials such as stainless steel, ceramic, glass, or plastic to avoid unwanted chemical reactions.
Method:
- Bring the goat's milk to room temperature. Place the milk in a non-reactive pot and heat it over medium-low heat until it reaches 86°F (30°C). Gently stir the milk as it warms.
- Add the culture and rennet: Once the milk reaches the desired temperature, remove it from the heat. Sprinkle the culture and a few drops of rennet over the surface of the milk and give it a quick stir.
- Set aside to coagulate: Cover the pot and set it aside for 18-24 hours to allow the milk to coagulate and form curds.
- Drain and flavour: After the curds have formed, drain the mixture in a butter muslin-lined colander. Remove excess moisture to achieve the desired consistency. Add salt to taste and flavour with herbs, spices, or nuts if desired.
- Hang or shape: Hang the cheese to drain any remaining moisture and encourage a creamy, thick texture. You can also shape the cheese into logs or disks.
- Age (optional): For a ripened goat cheese, age the cheese for about four weeks to develop a skin and a chalky texture. Alternatively, age for six months or more for a lower-moisture, more concentrated flavour.
- Store and serve: Store the cheese in a covered bowl in the refrigerator. Fresh goat cheese is best consumed within a week to ten days. Enjoy your homemade goat cheese on toast, bagels, crackers, or in salads, pasta sauces, and more!
Goat cheese is a versatile and delicious addition to many dishes. Experiment with different flavours and textures, and enjoy the satisfaction of making your own cheese at home!
Truffle Goat Cheese: Creative Culinary Ideas and Recipes
You may want to see also
Explore related products
Virginia cheesemakers' creativity
Virginia is home to a burgeoning artisanal cheese scene, with around three dozen cheesemakers crafting small-batch cheeses with creativity and innovation. The state's cheese offerings are diverse, with a growing variety of shapes, colours, and additives, as well as unique presentations like coin-size parchment pockets. Virginia cheesemakers are pushing the boundaries of what can be achieved, with some even making fine chocolates out of goat cheese.
One notable example of Virginia's creative cheesemakers is Emily Heizer Hall of Razzbourne Farms in Fairfield. A one-woman operation, Hall tends to 15 full-time milking goats and makes a single kind of cheese—chèvre in three forms: whipped, crumbled, and pressed. She is also experimenting with ageing her cheeses in a deep freezer-turned-cheese cave. Hall's passion for cheesemaking and her community's support have been instrumental in her success.
Caromont Farm in Esmont is another standout Virginia cheesemaker. They wash their semi-pressed, hard-rind Red Row cheese in local apple cider during the ageing process, infusing it with unique flavours. Everona Dairy in Rapidan also showcases creativity in their cheesemaking. They soak their Piedmont cheese in Virginia wine to create a speciality called Pride of Bacchus, which retails at $44 per pound.
Virginia's cheesemakers are not afraid to experiment and innovate, constantly pushing the boundaries of taste and presentation. This creativity extends beyond just goat cheese, with cheesemakers utilising various milk sources and ingredients to craft unique offerings. For example, Belle Terre Farms, owned by Gerald and Suzanne Aiello, produces tangy feta cheese from raw goat's milk. Their success is attributed to a carefully plotted five-year plan that balances long-range goals with available resources.
Virginia's vibrant and innovative artisanal cheese scene is a testament to the dedication and creativity of its cheesemakers. Through their experimentation and passion, they are elevating the state's culinary reputation and offering consumers a diverse array of delicious, one-of-a-kind cheese experiences.
Wensleydale Cheese: Goat or Not?
You may want to see also
Virginia goat dairy business
Virginia is home to several goat farmers who produce goat cheese. For example, Razzbourne Farms in Fairfield, Virginia, is a goat dairy and creamery run by Emily Heizer Hall, who is the sole employee of the business. She currently makes one kind of cheese—a chèvre in three forms: whipped, crumbled, and pressed. She has a herd of 15 full-time milking goats and is aiming to reach 30.
Another example is Belle Terre Farms, owned by Gerald and Suzanne Aiello, located in the countryside near Orange, Virginia. They have a herd of 40 Nubian dairy goats and make feta goat cheese. Their five-year plan is to bring in a net income of $30,000 or more a year.
There are also several other goat farmers in Virginia who produce goat cheese, including Full Quiver Farm and Georges Mill Farm. In addition, there are local markets in Virginia Beach, such as the Virginia Beach Farmers Market, which feature local and regional produce, including goat cheese.
Starting a small goat dairy business in Virginia can be a successful venture, as it has been for the above-mentioned farmers. By producing goat cheese, these farmers have found a way to support their farms and generate an income. For example, the Aiellos at Belle Terre Farms have figured out a way to make their herd of goats pay for the farm's upkeep and provide capital for additional building and development.
Goat Cheese: Freezer Friend or Foe?
You may want to see also
Frequently asked questions
Yes, there are several goat farmers in Virginia. Some examples include Razzbourne Farms in Fairfield, Belle Terre Farms in Orange, Full Quiver Farm, and Georges Mill Farm.
Razzbourne Farms, Belle Terre Farms, and Georges Mill Farm are confirmed to make goat cheese. While Full Quiver Farm does have dairy goats, it is unclear whether they make goat cheese.
Razzbourne Farms produces chèvre in three forms: whipped, crumbled, and pressed. Belle Terre Farms produces tangy feta cheese from raw goat's milk. Georges Mill Farm likely produces a variety of cheeses, as their cheesemaking operation is the heart of the farm.
