Goat – Ethical Meat, Episode 3



when I was 21 my mom gave me a goat for my birthday she was a dairy goat I remember that and you have milk goats you do something with the milk you can't drink it all so I just started playing with cheese Gayla and I have had goats between the two of us for over 100 years and I got my first goat when I was 12 and she got her first goat when she was 21 we were licensed to be a commercial goat dairy in April of 2006 so coming up almost on 10 years my wife happens to be one of the hardest working people that I've ever met she's self-taught cheese maker she gets up at 5 o'clock no matter what and she'll go to bed at midnight and get up at 5 and go right back at it I'm chiefly it responsible for marketing and selling the cheese I met Jim for the first time at the farmers market 10 years ago he shows up sets up his table puts out his goat cheese rain shine and he's traveling three and a half hours Memphis has a quite a vibrant food culture and she's one of the top chefs here she said when are you gonna come down here and eat and I said well when are you going to come out to the farm and visit you know we we wanted to live in a place that was quiet remote I love it out here it's beautiful and you know the ghosts just make it all that much better now there are a lot of work I have to say that dairy industry now let's see where we start when you say Industrial awesome you're talking about you know a major corporations that has stockholders and that sort of thing and they have to report earnings you know they'll they'll look at an animal and say how many years is this animal going to be productive and I think a lot of dairy farmers burn out cows in like three years or production my grandfather had a cow on on his place and I think they'd been milking the thing for ten or fifteen years you can't take living organisms and make them perform every day they absolutely peak production and expect that not to have an effect on it but these animals they don't have any influence over it they can't make any different arrangements so that puts a bigger burden I think on the individual farmers ah white goats there's all kinds of ghosts just like there are all kinds of other livestock and dogs and all that sort of thing we have dairy goats so there they're raised for production making milk we start milking in the mornings at 5:30 this is a what they call a teat wipe it's got chlorhexidine on it which is a disinfectant and we're wiping the teats off in preparation for putting the milking apparatus on they look forward to being milked because they get to come in and have grain then we're done by maybe 730 pens of heaven here you're coming in for milk I guess I had that sort of old school like gala bill they're just manually goat milking each goat what surprises me is the order how they're following I mean they come in they go to their stall they eat their real patients and then the next group comes in and the idea that she does is twice a day every day yeah I mean you can't miss a day you can tell it's a real passion you could tell that she does it from here and it's shown in the type of cheese that she's producing if it's shove fresh cheese then we'll pasteurize it cool it and then inoculate it and we make the cheese right in that VAT now if the raw milk cheese which has to be aged for 60 days minimum but we don't pasteurize it we just warm it to whatever culture temperature we want and then start the cheese making process and then once these cheese's are in the moulds they come to the press and we hang the weights on that helps press out even more we get a nice smooth curd to it Jim and Gail sort of embody that whole philosophy of artisan cheese as far as from start to finish how the animals are raised that taken care of to the milking and then after how that's process versus like a commodity or a bolt cheese where there's a thousand different hands a bowl it's kind of where I go into and I mind selecting cheeses and other items is how many hands have touched it how many people are involved we put something on called cream wax some people call yeah some people call it parrot coat and then they'll go to the K mm-hm yes the Raider goes okay we're standing in front of the cheese aging cave that I built on the farm here cheese has been aged in Europe and caves natural caves for millennia so if you want to come in we age our raw milk cheeses in a cave that we built here I think we're the only act of cheese aging cave in the state of Tennessee so if you look in there that little temperature gauge over there says the humidity is that 93 percent and the temperature is 47 degrees you see there love when you follow them in a day of what they're doing with the cheese and how they're making it you know it's just these goats or their kids you know I mean they're family all right here we go girls as soon as we get done with milky we go for walks out in the woods they really look forward to those walks because frankly I wouldn't want to be pinned up in a passion called aether you know sometimes they lead and sometimes I leave it kind of depends on the day we're on the back of our field the where the goats spend most of their daytime the goats come down and they get to pick and choose what they want to eat and browse we don't expect them to eat a marginal quality of food and give us a good quality of milk you have to put the good stuff in and get the good stuff out they're very efficient and very selective about what they need they can get up in the trees and the shrubbery and the fresh inside their mouths are very sensitive and they have very good control of individually picking off leaves and being so selective they can really choose the best quality food you're a whole lot smarter than people are in certain ways the only thing is they put their intellect to work at things they need to put it to work out that so the behavior that they have is a survival skill they're happy animals they're loved they're very well taken care of we don't kill them unless your life is uncomfortable you know ivy literally talked to them and said don't worry about it when you get done milking you're just you're gonna stay here and you're gonna be with all your girlfriend's and you can go out and all that you just want to be milking anymore I want to come back as one a gale and Jim's goats I want to live here we're going to have a meal prepared by Felicia which I'm looking forward to I've got some little clues on what's going to go on so I'm going to make goat cheese pies when Jim started selling the market ten years ago this dish was sort of created to highlight his goat cheese so I have a little cornmeal crust and I'm going to layer it with some roasted garlic and so I'm just going to lightly kind of press the goat cheese it's about an ounce in each one and then the caramelized onions got a spoonful and then I'm going to spoon this Royale right over the top and we're going to bake it at 350 and it just forms this little custard Jim Gala toasty all your simple simple sweet cheese just lights up the restaurant so thank you for what you do every day it's really gratifying Lucia is producing such great food out of our cheese there were probably eight stalls when the farmer's market opened ten years ago but what was great is that these individuals and they were all like Jim they were showing up every week showing up every year and now they had to extend the pavilion and I really think that's where the food scene changed watching it evolve has really been interesting and the restaurants working with more local farmers and such that does seem to be the catch is getting the consumer the restaurants and the producers together I know where I stand behind I know what I'm buying I know what I'm delivering to the table so you hope that that starts to catch on you hope that that starts to be infectious and Memphis is a good example of that happening

23 thoughts on “Goat – Ethical Meat, Episode 3

  1. Goats are wonderful and precious. I milk by hand, taught myself to make cheese and am hoping to help my family by showing them how to turn it into a business.

  2. Good farm ect. What breeds are those goats? Looked like sanaan Nubian and mixes of two, but I'm not sure..

  3. why don't we eat goat? I've eaten some of the weirdest foods from grasshoppers to cow brains to sea urchin and kangaroo, but never once have i eaten goat besides goat cheese. Why is this? just curious

  4. So sweet. But where are the goat babies. The kids. Goats don't produce milk without having kids. Just wool sheets over our eyes.

  5. Wow, that lady who can make cheese is also a sheperd! So cool. I thought those stopped happening after jesus.

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