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The Adelaide Review – CHEESE MATTERS

Kris Lloyd in Adlaide with a backgrounder on goat’s milk cheese:

Goats have been milked since nomadic times, probably providing the original base for most cheese making. The wide variety of cheese produced with goat’s milk is some of the simplest but most interesting.

Yielding around three litres of milk per day, milking goats are inquisitive and intelligent creatures. Milked twice a day, they require a different milking arrangement to dairy cows given they have two teats rather than four. Cheese made from goat’s milk is far more expensive to produce than cow’s milk due to the lower yield and lower milk solids available in the milk. Ten litres of goat’s milk will produce a kilogram of cheese. In Australia the milking breeds are predominately saanen (large white goats – best milkers), british alpine, toggenburg and anglo nubian (with the distinctive floppy ears). Goat milk production is very seasonal. Gestation occurs over winter for a period of around 150 days, milking at this time is at a minimum with precious energy going toward keeping warm and the unborn kid. Once kidding has occurred the milk is fast and furious, often referred to as ‘spring milk flush’.

Full story via The Adelaide Review – CHEESE MATTERS.

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