When the fresh goat’s milk arrives at the dairy, a new day is waiting with exciting experiences for all the senses. When you are lucky enough to have access to such a sublime raw material, it tickles in your fingers to get the milk into the vat and start the fermentation process by adding simple ingredients like lactic acid culture and vegetable rennet. The sensitive hands gently touch the living product. The fantastic curd starts a new life as a fresh cheese, a semi-hard cheese or a “Geta” cheese.
We treat the milk as gently as possible directly from the goats. We do not homogenize the milk because it gives a more interesting and complex product. The milk is pasteurized (warmed to 72 degrees for 15 seconds) shortly before it is made for cheese.