Taranaki/ManawaTu FarMing LiFesTyLes
September 2013
5
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.......................................................... The herd is predominantly Saanen with some Anglo-Nubian
Grain, pellets, hay and silage are available to the herd during winter. Although worm control for goats on pasture can be a problem, Rae and Brian have found cross-grazing the herd with cattle and grazing on long pasture helps to prevent a build-up. A chemical drench is used when the goats are drying-off and an organic type, consisting of cider vinegar, garlic and nasturtium leaves, is used while milking. Rae said unlike milking cows, there isn’t a drench available for milking goats that has a nil withholding period.
“Goats will do anything for food.”
Any goat found to have a worm burden and needing to be drenched must have its milk withheld for 35 days. After first learning to make simple cheese through books, Rae attended the New Zealand Cheese School in Putaruru. And the training paid off as the couple’s Fiery Feta and Pepato cheese won two silver medals in 2010.
A limited amount of raw milk is sold from the Doughty’s farm on Fridays and Saturdays — the only days the couple don’t make cheese. A limit of five litres is set per customer and the milk is sold in returnable glass bottles. Although milking and cheesemaking entail long working days during the season, Rae enjoys the challenge. “I really enjoy the challenge of the goats and not travelling to town each day to work. “Making cheese is an even bigger challenge.”
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Rae said all milk for cheesemaking must be pasteurised, heating to 70 degrees for 90 seconds then cooled immediately to 32 degrees before starting the cheese. Several varieties are produced under the Lonely Goat label — feta, cream cheese, halloumi, blue, camembert and some hard cheese.
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Rae is currently working towards a Cheesemasters Certificate.
“Any cheese that is made from cow’s milk can also be made with goat milk.” Most of Lonely Goat cheeses are sold at the Whanganui River Traders Market, the Ambrosia Delicatessen in Whanganui and a couple of delicatessens out of town.
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