A Goat, A Farmer, An Agrologist: A Formula for Fantastic Food

By Lynda Hall

What do you get when you bring together a herd of goats, a family of farmers, and an agrologist (that’s a professional with a degree in agriculture)? Cheese, that’s what.

Good cheese begins with good quality whole milk. In this case, it’s goat milk, and it comes from a mixed herd of Saanen, Nubian, Alpine, and Toggenburg goats who call Clarmell Farms their home.

Clarmell Farms was not always a goat dairy farm. In fact, goats are a new enterprise for the Mussell family, who have lived on and worked the same farmland for over 100
years — a timeline which qualifies them as a designated Ontario Century Farm. Theirs used to be a cow dairy farm, but that changed two years ago when Ryan, one of the youngest generation of Mussell farmers, suggested that goat milk was the way of the future.

(Read the full article here)

This entry was posted in Published Articles. Bookmark the permalink.

Comments are closed.