Not Just any Cheese

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 “Have you ever heard the expression that goats eat everything? Goats don’t eat everything.

 “Have you ever heard the expression that goats eat everything? Goats don’t eat everything. They just like exploring for new tastes. ” John Scaggs says.

 

John Scaggs works at the Haystack Mountain Creamery in Longmont, Colorado. He is the director of sales and marketing. He works with his co-worker, Jackie, who is the head cheese maker. She makes the schedule, checks the equipment to make sure it works, and that the equipment is not filled with bad bacteria before they put it to use. 

 

Did you know that goats produce 1 gallon of milk a day? By comparison, a cow can produce up to 10 gallons. The nutritional value of goat milk and cow milk are the same except for one difference. Goat milk is easier to digest. The reason being is that a goat is smaller, so it has smaller fat cells. 

 

The creamery is very resourceful. The creamery uses things like an old coffee grinder to grind the herbs they put in the cheese. They also use an old sausage press to round their cheese. These resources help them save money.

 

There are two qualities in all cheeses at Haystack Creamery: safe and yummy cheese. John walked us through the steps of making chevre. Chevre means “goat” in French. The first step is making sure that the milk is at a certain ph level. Then, they add herbs, set the future cheese in bags and let the moisture and fat drip away. This process kills the bacteria and turns the sugar into lactic acid. Next, the cheese goes into the funk room. Unlike its name, where it is soaked in salt water then set to dry. This process is called the molding process. The reason being, is because when it sets to dry, mold grows on the outside of the cheese. This is good because that is when all the bad bacteria goes out and the good comes in. The cheese is rounded, aged, and then packaged. 

 

Haystack creamery ships its cheeses locally, as well as places like New York, California, and Georgia. It also produces over 175,000 pounds of cheese a year. Just like goats, Haystack Mountain Creamery continues to find new tastes.