March 2006

Dear Goatsbeard Fans,

We are well on our way into the 2006 kidding season.  This is the earliest we have ever had our bulk milk tank full of delicious, fresh milk.  By March 1 we began pasteurization, and the new fresh cheese is now available.  We’re excited about our newest goat cheese—a beautiful washed-rind münster called Osage Orange.  It is delicious and full of flavor as only a European-style münster can be!

In October, we entered four of our cheeses, both pasteurized and raw milk in the 2005 American Goat Dairy Association’s cheese competition.  We competed with many dairies across the country and are very proud that all of our cheeses placed in their respective categories.  Our fresh cheese was First among all plain chevre entries!

The past year was filled with many accomplishments.  We constructed a large 1200 square foot hoop house which will keep our winter hay dry.  It will also provide much needed space in the spring for the dozens of new kids to stay warm and dry.  And it’s a great place for Peter (now age 4) to play on a cold grey day!

As our hard working goats enjoyed their 2 month break, we were able to get away briefly to visit family in Michigan and Nevada, and to enjoy the serenity of our Missouri farm in winter.  During this time we also worked on assorted farm projects, best of which was completion of our commercial kitchen and eating area. We’re looking forward to hosting open farm tours, cheese tastings and other events in the months to come.  None of this would have been possible without our terrific employee Guy Sclapper, who was responsible for everything when we were away and pitched in on all of the projects.  We’re grateful he’ll be back with us this next year.

All in all, we have had a wonderful year.  We appreciate your support of our goal to provide delicious hand crafted cheese from the milk of our very own goats—in as sustainable a manner as we are capable. 

Thank you!

Jenn and Ken Muno