Tucker’s Farm is built on having world class folks across its key verticals of goat farming, artisanal cheese mongering, and capital allocation.
Our small herd of goats are raised on grains, natural pasture, forage, and hay. Right now our herd stands at eighteen milkers and two billies. One milker kidded in first quarter of this year, representing an outstanding organic growth rate (pro-forma run-rate) of 1.28% year-over-year.
Our fresh cheese is made from a lactic curd. This is a slow coagulation curd that is formed by a bacteria starter culture Flora Danica (love dat girl!)
The curd is drained and salted It’s milk on Wednesday and cheese on Friday (or is that Sunday and Tuesday?)
“Remember to let her into your heart – then you can start – to make it better better better BETTER!” A small, simple ripened pyramid of “chevre”. The work of my life, named for the love of my life.
We drain the curd in molds, its then salted, dried and coated in p. candidum mold (the other kind of molds). These cheeses are ripened for 2 weeks in a 55 F. 85% RH environment after which they are wrapped and ready!
This cheese is the result of a conversation I had with master cheesemaker Verano Bertagni while I was visiting Tuscany. As I described my cheesemaking process, he just shook his head “no, no, no, no, NO!” He then pointed me in a new direction, from which I will never look back! Molte grazie amico mio! “Ciao Bella” (based on an Italian recipe), “Fetzarella” (cross between feta and mozzarella), “Bluetiful” (which is yup, a big blocka blue type of thing).
‘the 2021 is arguably a top five goat farm t-shirt in the country’ - Noddy
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