“Goat milk is a delicate material that takes a lot of care and patience to turn into cheese. A traditional French-style chevre, for instance, is a three-day process with lots of waiting time as it slowly develops its distinctive tangy flavor.
Rose Boero, a goat farmer and cheesemaker from Custer in Portage County is naming her cheese “chevre lente.” or “slow goat,” to honor the process and where she hopes patience will take her new business over time.
Boero got her first goats in 1987 as an educational experience to share with her young son and daughter while her husband, Joe, worked in the medical field in Illinois and then in the Park Falls area in northern Wisconsin.
Ten years ago, she and Joe moved to a 9-acre farmette near Custer where Boero has about 40 Toggenburg, Alpine and crossbred does.
Boero said goat owners follow a series of typical steps: Fall in love with the animals, end up with too much milk, learn to make cheese at home (which is just an excuse to have more goats, she said), decide the goats have to pay for themselves and tell yourself you want a cheesemaker’s license.
“And then you find out how complicated that is and what a process that is,” she said.”