Haute Goat Creamery - Farmstead Cheeses

Then you prepare the milking tubes that run thru the wall to milking parlor

Getting ready in the milking parlor by pouring wine for the milker and the milkees

Carrying in the hay for the goats as they wait in their pen to be milked

The food bowls for the goats. They eat while they're being milked

The udder must be extremely clean before milking starts

All milking is done with a milking machine. Here are the claws being attached

The ladies being milked

Lana is eating and being milked

Our goats live a very "haute" life. They get wine if they want

After milking is done, teat disinfectant must be applied

Inki with Santa

After milking is completed the milking tubes must be thoroughly cleaned

Before cheese is made, the milk must be filtered into sterile containers

The milk pails then are cleaned inside and out in preparation for the next milking

As you would expect, cleanliness is Job 1

The milk to be used for fresh cheeses must be pasteurized, and we use a 50-gallon pasteurizer

Inki with Santa

The milk to be used for fresh cheeses must be pasteurized, and we use a 50-gallon pasteurizer

After the milk is pasteurized, it is cultured and renneted then put into molds. These are some of the molds we use

This is a big Gouda mold for Stanley Korshak's Grana style private reserve cheese they have requested

Here we are checking the fresh chevre

This is fresh chevre draining off the whey

Inki with Santa

These are crottins in our temperature/humidity controlled aging cave

This is feta in brine inside our aging cave

This is one of our most popular aged cheeses: Tequila Abby being tried by the cheese maker with a special tool called a Trier

After using the trier, you plug the cheese back up

Inki with Santa

“Your cheeses are great!!! Artisanal Cheeses like your Jilli is what chef's like me dream of in our sleep.”
Ari Rosenson
Chef de Cuisine of CUT and sidebar
A restaurant by Wolfgang Puck At The Beverly Wilshire a Four Seasons Hotel

Haute Goat Creamery was honored with 4 awards at the recent American Cheese Society 2008 Competition in Chicago