The Best Milk Makes the Best Cheese.
Our herd consists of all registered Saanen goats.
Characteristics of Goat Cheese
Goat cheese is commonly known for its distinct tangy taste and aroma. The unique flavor comes from fatty acids present in the goat’s milk. However, it is important to realize that goat’s milk can acquire an array of flavors and characteristics based on processing and handling. Fredrikson Farm has taken great measure to ensure the milk is handled and pumped minimally. Whether you are enjoying a spoonful of chevre or a slice of aged cheese, you are bound to experience the apparent bold flavors in any goat cheese!
Milk quality has a significant impact on the cheese taste and texture. The milk produced on Fredrikson Farm does not leave the farm. Therefore, the milk is placed from pipeline to bulk tank or straight to the vat for pasteurization. The pasteurization process of milk is done in the vat, where the temperature is gradually raised to 145 degrees and held for 30 minutes. This process protects the integrity of the milk fats to produce a high quality cheese, contrary to commercial plants that pump the milk under high pressure at 200+ degrees. Once this process is complete culture and rennet are added to further thicken and set the milk. After the curd has formed it is hand dipped from the vat into cloth and hangs for up to 24 hours to create Fredrikson Farm fresh chevre.
The process of creating aged cheese is comparable to making chevre. Once the curd is formed in the vat, it is placed into molds where it is pressed into a cheese wheel. Each wheel is salted and left to ripen for a minimum of 60 days, up to one year. Fredrikson Farm aged goat cheese is made with a natural rind or with a local beer wash rind.