We used to have the only licensed goat dairy in Kentucky. We produced award winning cheese that we marketed to fine restaurants and shops in Louisville, Lexington, Cincinnatti, and Nashville. We were a small operation, processing only 5 gallons of milk at a time. We didn't even have electricity at the time. I no longer make a lot of cheese, mostly Feta and Ricotta, and yogurt. I do love cheese and may get back into the craft in order to make cheeses not easy to find in my remote corner of the world.
