Below you'll see some of our favorite pictures of our goats.

Some of our goats REALLY love bananas!

The next few pictures are of the inside of our creamery where we made out cheese.  As you can see, the space if very small but efficient.

After 10 gallons of milk is heated in the steam kettle shown in the picture above, it is put in kettles in the sink in a cold water bath to quickly cool.

In the future Tim plans to adapt the steam kettle so it will both heat and cool.

Here are three bags of Bondon and two bags of Chevre hanging.  This helps to separate the curds from they whey. The Chevre will be complete after this step; the Bondon goes on to be pressed in forms to dispel even more whey.