Hi.
Before 2004.
Living in Brooklyn and working in the city.
2004 - 2005
We embarked on our 10 month internship program on Does' Leap Farm in Vermont.
We worked. We milked. We made cheese. We learned. THANKS k&G.
2005 - December
12 goats and a hunting cabin in the hills of north PA.
2006 - 2008
This was the Farm building stage. We cleared land and constructed a large greenhouse barn and then the
cheese room and milking parlor. This time gave us the opportunity to refine our animal management program
and build our herd. We experienced the highs and lows of animal husbandry. We are lucky to have so many
helpful neighbors, friends and family. We are always learning.
2009 - January
Milking 36 goats.
We start selling cheese.
Today we follow sustainable practices and understand that every farm action has a overall impact on us, our animals
and our environment. The composited goat bedding is utilized in our garden and also spread on pasture to improve
soil fertility. Our Cheese Facility includes a conservation and recycling water system. We support our farm community
by purchasing locally grown hay and grain.
One of our farm goals is to allow our animals to be animals. Goats want to climb, explore and sample as many types of forages as possible. The girls have year round access to a lightly wooded 5 acre paddock. During the growing season the
girls are rotational grazed/browsed on an additional 30 acres of raspberry, grasses and various species of saplings.
Our rotational browsing system provides our goats their needed forage, exercise and also improves our soil and vegetation. We established an every other year breeding program which alleviates the health stress of a yearly pregnancy and
increases the longevity of our herd. Our goats are never given hormones or unnecessary antibiotics.
We produce a variety of fresh and raw milk aged goat cheeses year round. The diversity of our local seasonal forage brings unique flavors to the milk and cheese. Thank you for your interest and support in our farm.
Todd and Shereen
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