We keep a herd of French Alpine and Oberhasli diary goats that we use for milk, dairy, and meat. The goats also do a lot of work for us, helping to clear brush. We enjoy cheesmaking, and craft a variety of flavored fresh cheeses, from garlic and salt to rose honey, to peppered blueberry. We also make a brined feta, French farmhouse bloomy rind cheese similar to the St. Maure de Touraine and Pouligny-Saint-Pierre cheeses of the Loire Valley region of France, and a blueberry wine brushed Tomme style.

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