Category Archives: In the Cheeseroom

Producing, Employing, Sustaining, Conserving … and it’s a Farm

We were proud to host a recent farm field day at Sutton Grange and on our property last month. The focus was on biodiversity and production, and how it is possible to manage the land for the benefit of both of these elements; to … Continue reading

Posted in Holy Goat News, Holy Goat News, In the Cheeseroom, IN the Dairy, In the Paddock, spring | Tagged , , , , , , | Leave a comment

La Luna, Holy Goat’s Holy Grail

Our La Luna is the best known and most rewarded and awarded of the Holy Goat cheeses.  And who better to rely on for its successful evolution than a nun? Mother Noella Marcellino is known in cheese making circles as … Continue reading

Posted in Holy Goat News, Holy Goat News, In the Cheeseroom, spring, summer | Tagged , , , , , , , | Leave a comment

Life Force and Cheese

Traditionally made cheese is a living, fermented, food; full of living microbes that are dynamically interacting and evolving. It has a life force.   The milk comes from amazing dairy animals – goats, sheep, cows, buffalo and others. They have … Continue reading

Posted in autumn, Holy Goat News, In the Cheeseroom, In the Paddock | Tagged , , , , | Leave a comment

Heat and Goats

Keeping our herd of 100 milking goats cool, calm and collected – not to mention our two-legged milkers – is our focus as we head into this week’s heatwave. Central Victorian summers are always harsh, but consecutive days of 40 … Continue reading

Posted in Holy Goat News, In the Cheeseroom, IN the Dairy, In the Paddock, summer | Tagged , , , , , , , | Leave a comment

Cheesemaking – the Science, and the Art

Our goats have flourished in the spring conditions and milk production reached an all-time high this month. Last month 8400 litres poured into the vat, compared to 5600 litres last spring, and 4200 litres the year before that. But it’s not … Continue reading

Posted in Holy Goat News, In the Cheeseroom, spring | Tagged , , , , , | Leave a comment