Our Goats

Our journey began in 2019 with just two does, Dolly and Jolene. Since then, our herd has grown considerably thanks to our bucks, Fritz, CRT, Doyle, and Nandor! Dolly and Jolene, along with their girls, work hard to provide the tasty milk that forms the foundation of our cheeses. Our goats are well cared for, enjoying access to play structures, shade, and plenty of tender loving care. Our herd is a lively and diverse group, each goat bringing its own unique personality and charm to the farm.

Meet Some of the Milkers

Dolly

A.K.A Dolly Mama

Dolly is an Alpine/LaMancha cross and the namesake of Dolly Mama’s. She has been with us since the beginning, and is the de facto leader of our herd. Often seen gazing contemplatively into the horizon, beard flowing in the breeze, her demeanor is Zen-like: unafraid, aloof and disconnected from the silly antics of the herd. Dolly is our go-to, predictable producer. She has a charming, if somewhat brusque, personality and a few unique talents — she is a champion pumpkin eater, shows interest in farm machinery, and can even work a zipper! Dolly has five wonderful does (so far): Polly, Lolly, Molly, Holly, and Madge.

Jolene

Jolene, a full-bred American Nubian, and our second-in-command, has three spirited does: Wynona, Naomi, and Reba. These gals bring a little Country and Western flair to the herd. Not only will Jolene take your man, but she’ll eat your food, too! While her low-pitched call may sound like the beckoning of a banshee who’s smoked one too many cigarettes, she’s really just asking for a good head-rub.

Polly

Polly was the first doe born on our farm. As Dolly’s daughter, she carries the legacy of our Alpine/LaMancha matriarch and our beloved Fritz, a full-bred Nubian buck, recently gone to that big pasture in the sky. While not the most compliant milker (she requires one hand filling the grain bin, and the other holding her leg), Polly is a great producer and secretly takes pride in making her personal contribution to the milk supply. Polly has her own does: Audrey, LP, and Buffy.

Lolly

Lolly was our dark horse, proving to be a high producer in her first season of milking. Looking more like an animal from the African Savanna than a dairy goat, quiet and unassuming, Lolly is our most reliable and patient milker.

Audrey

Audrey, with a permanent Mona Lisa smile, is always eager to get on the milk stand each morning, letting us know she’s ready with her enthusiastic calls (much to the dismay of the neighbors…).

Nicki

Nicki, our first bottle baby, keeps 2 hooves in goatville, and the other 2 in the land of the humans. Known to sit with us on the deck at evening cocktail time, or accompany us on walks across the property, we’re anxious to see how motherhood will change her. Along with her sisters Missy and Kandi, they will all be first-time milkers this season.

NY Style Goat-Cheesecake

Ingredients:

For the Crust:

  • 1½ cups graham cracker crumbs, from 12 whole crackers
  • 5 TB melted unsalted butter
  • 2 TB sugar
  • ⅛ tsp salt

 

For the Filling:

  • 2 lbs plain chèvre at room temperature
  • 2 c sugar
  • 3 TB all-purpose flour
  • 4 tsp vanilla extract
  • 1 tsp lemon zest
  • 2 tsp lemon juice
  • ¼ tsp salt
  • 6 large eggs
  • ½ c sour cream

Extras: 9- or 10-inch springform pan; aluminum foil; large roasting pan

Preparation:

1. Make the Crust

  • Preheat your oven to 375°F with rack in the lower middle position.
  • Wrap the exterior of a springform pan with foil to prevent leaking, and spray inside with nonstick cooking spray.
  • Combine the graham cracker crumbs, melted butter, sugar, and salt. Press the crumbs evenly into the prepared pan. Bake for 10 minutes, remove from oven and set aside.

2. Make the filling

  • Beat the chèvre, sugar, and flour in an electric mixer on medium speed until just smooth.
  • Add the vanilla, lemon zest, lemon juice, and salt, and beat on low speed until just combined. Then add the eggs, one at a time, followed by the sour cream until just combined.

3. Bake

  • Place the springform pan in a large roasting pan, and pour the filling onto the crust.
  • Pour boiling water into the roasting pan so that it comes about an inch up the side of the springform pan. Bake until the filling is just set, about 1 hour and a half.
  • Remove the roasting pan from the oven and set on a wire rack to cool inside the water bath for about 45 minutes.
  • Cover with plastic wrap and place in the refrigerator for at least 8 hours or overnight.