About the Author
Kate Johnson
Articles by Kate Johnson
For the Love of Bloomy Rind Cheese
While chèvre may be the most popular fresh goat cheese, when it comes to aged goat cheese, my favorite is a mouth-watering bloomy rind cheese.
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How to Host an Amateur Cheesemaking Contest
Want to sell more surplus milk to local customers or find more homes for those spring kids? Teach how to make goat cheeses and then host a local amateur cheesemaking contest!
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The Dynamics of Cheese Names
Did you ever wonder about all the cheese names out there and how a particular cheese got its name?
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Food Safety for the Home Cheesemaker
Culturing dairy products produces the perfect environment for both beneficial and harmful bacteria to thrive, so hygiene is critical during all steps of production. Practice food safety for listeria prevention and other contamination in all stages from the goat to the affinage.
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Life Lessons from the Barnyard: Trailering Adventures
Add to Favorites When we first started raising dairy goats about ten years ago, we began with Mini Nubians. My thinking was that I loved the long floppy ears of …
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Getting Away
Add to Favorites When we first moved from our suburban neighborhood to a rural property, one of our concerns was being able to take vacations and get away once we …
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Life Lessons from the Barnyard: Go(a)t Milk?
As new dairy goat owners we learned one thing quickly: Once babies are weaned off their mother’s milk, you accumulate a lot of goat milk, rather quickly.
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Wethers, and Life Lessons from the Barnyard
Wethers can make good pets and companions, but you can only keep a few but they’re more useful than they’re given credit for.
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Making Goat Cheese with Surplus Milk
A goat can produce a gallon or more of milk every day. Wondering what to do with all the extra? Read on to learn about making goat cheese.
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