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Cheese FAQ's

The following is a list of common questions we have received regarding our cheese, cheese making process, and store. If your question is not answered below, please contact us here.

All Haute Goat cheese is made in house. Occasionally we may carry different cheese varieties from other cheese makers.
We love having guests. Due to Covid-19 we are practicing additional precautions to keep our customers and staff safe. We abide by CDC guidelines and our state’s mandates. Please check our hours or give us a call before you plan to come in.
We source our milk from a family farm based in Sulphur Springs, TX. This particular farm goes back 3 generations and we work closely with them to ensure we bring you the highest quality milk from happy goats.
No, we don’t sell milk or ice cream.
The herd gets to graze freely on pasture with the occasional alfalfa supplement for the Mamas.
The cost of keeping goats is higher than cows. Goats don’t produce as much milk as cows.
We don’t currently use sheep’s milk for our cheese.
No, and our milk is always tested prior to making cheese with it.
By FDA standards the milk is not organic. However, the dairy we work with does not use pesticides or non-organic fertilizers on pasture where the livestock grazes.
1 gallon of goat milk will yield approximately 1-1.5 lbs of cheese.
Please get in touch with us to see if we can meet your catering needs.
We love making custom orders depending on how busy we are. Please give us a call to inquire about your specific request.

Yes. Just choose the pick up option when checking out online.

We accept Paypal and most major credit cards. Free shipping on orders over $79. Shipments go out Monday-Wednesday noon. After Wednesday orders are shipped the following Monday or Tuesday. UPS Ground services with arrival 1-2 business days. Cheese is shipped in insulated boxes with cold packs for safe delivery. We currently ship to the following states: Texas, Louisiana, Arkansas, & Colorado.

Chevre logs are shipped frozen, aged cheese is not. All cheeses are packed with cold packs in insulated boxes.
Flat rate shipping is $20 and can include multiple cheeses. We offer free shipping on orders over $79.
Chevre can be frozen in original packaging. It provides an air-tight barrier to prevent freezer burn. All other cheeses store well in the refrigerator in original packaging.
Room temperature is ideal. Soft cheese spreads more easily and hard cheese will cut with less resistance and have better texture. Plus, the flavor profile is tastier.
For appetizer servings we suggest 1-2 oz. of each cheese per person and if you are planning on serving mealtime portions we recommend 2 – 2.5 oz. per guest.
While dairy does not contain gluten, certain products in the cheese making process may contain trace amounts of gluten, such as the mold in blue cheese.
We always recommend you heed the advice of your healthcare provider. As a general rule hard, aged cheeses like parmesan are lower in lactose. Other low-lactose cheese options include feta made from goat’s milk.
As always, check with your healthcare provider prior to consuming anything you are uncertain about. That being said, the general rule is to eat pasturized cheese versus unpasturized cheese. Our cheeses are made with pasturized milk.
Unless there is wax, cheesecloth or paper on the rind it is generally safe to eat.

The official word for someone who loves cheese is a turophile. This word got it’s start back in the 1930s and never really caught on—saying cheese lover might just be easier. Wondering where the word comes from? The origin story for turophile can be traced to the Greek word for cheese, tyros, and the English ending -phile, for lover.

Affi-what? An affineur is someone who manages the aging process for cheese. Cheese aging is enormously important step to ensure proper flavor and texture in many of your favorite varieties of cheese, like aged cheddar. Dream job anyone?

Simply: a cheesemaker. Or if you’re trying to impress someone you could go with the French word, fromager.

A cheesemonger is someone who specializes in selling cheese. Another way to think about a cheesemonger is as a cheese storyteller. Every cheese has a story and it’s the cheesemonger’s job to learn it so they can explain the cheese’s place in the world (and on your plate). A cheesemonger is someone you can ask about cheese pairings or cheese recommendations based on your tastes.

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