Bodega & Yerba Santa Goat Cheese
“In keeping with South American farmstead traditions, the cheeses are produced from 1-2 day old milk in a 50 gallon vat. The goats are first milked mechanically, then finish off by hand. About half the cheese is used in making fresh pasteurized cheese while the other half is kept raw and used in aged cheese. The fresh cheese is immediately sold in markets and restaurants while the aged cheese must mature for 60 days. Javier only uses vegetarian rennet, high quality cultures, and organic herbs to produce his cheese. All of the cheese is produced by hand on-site in small batches to ensure quality.” -CUESA
21 Apr 2008 04:31 am Brandon 0 comments