2013 Cheesemaking Statistics

Hanging Canterbury

In 2013, we made 207 batches of cheese in our vat pasteurizer in our creamery on our farm.

We made 87 batches of Canterbury soft goat cheese, 33 batches of Bloomy Rind goat cheese, 24 batches of Moodna goat feta, 23 batches of whole goat milk ricotta (aka ri(goat)a), 30 batches of Sackett Ridge hard goat cheese (our cheddar), 8 batches of Ale Washed aged goat tomme and one batch of Toasted Goat, our wine bathed goat cheese.  (Three batches total failed. )

We used over 52,000 pounds of our own goat milk (or over 6000 gallons) to make this cheese.  And the milked yielded almost 10,000 pounds of goat cheese.

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