with Merryl Winstein
& Successful Cheesemaking® book:

Heritage Radio Network
Heritage food podcasts
http://heritageradionetwork.org/podcast/successful-cheesemaking/Cutting the Curd Radio Podcast
Episode 353, Oct. 1, 2018
host: Diane Stempel, cheese investigator.

Jean Ponzi, host

KDHX 88.1 FM Radio
St Louis, Missouri
Around the world at KDHX.org

Planet Cheese, here.

blogger Janet Fletcher's weekly cheeseletter. Sept. 5, 2018 issue 

Culture Magazine, Winter 2018, p. 14. (here)

Publisher's Weekly review, May 2018.

Kirkus Magazine review, July 2018

WHOLESALE / purchase orders / list of wholesalers

Buy from me or from
Steve Shapson, theCheesemaker.com
Dairy Connection/Get Culture
New England Cheesemaking Supply


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RAISING MY DAIRY GOATS in the city, for 22 years

Hire me to manage your herd or as a consultant.

All my adult goats had a written record of how much milk was given at every milking, going back for years. My does were calm, easy to catch, loved to be petted, and jumped up on the milk stand happily.  That was due to my training starting the day they were born, and also due to their genetics.  Goofy neurotic goats who couldn't learn to be led or to jump up on their milk stand and stand still instead of bucking, or who didn't give an exceptional amount of great tasting milk, were not ones I wanted. 

All were dehorned and it goes without saying that out of consideration for my neighbors, all my goats had to be nearly silent.  This means I lost many otherwise perfect goats due to noise of an "average goat" level, I would say about 40% of the goats I raised so carefully were a loss to me because of my care for my neighborhood and neighbors regarding noise. My neighbors probably didn't care.

Some of my animals were registered, some not.  The Saanens gave long steady lactations, sometimes for 2 years. Registration was meaningless since I didn't show my goats at shows. The important records are the milk-test records which tell the amount of milk and the fat and protein percentages, and the length of lactation of the forebears of each goat. Those traits, as well as teat shape and size and size of orifice, are genetic traits passed on by the mother and the sire's mother.

If you think all dairies should be exclusively "grass-fed" you should look out your window on a snowy Missouri day, or a scorching summer day, and ponder how much grass is out there to turn into a gallon of milk daily, per animal.  What you feed your goats depends on how much milk they give or you expect, how much land you have, and what is growing on that land, and what feed and hay is available to buy.

For help on raising dairy goats, hire me as a consultant or herd manager, or look online at sites like fiascofarms.com.  

Saanen giving long lactation, lots of milk, Merryl Winstein, St. Louis, MO