Hey everyone! I'm trying a new thing: a live Zoom chat for subscribers to my newsletter. I'm still writing just a bit about the farm life, so if you try it out and it's not quite the right fit, please unsubscribe with no offense taken by me! My first live chat (let's talk cheese, goats, … Continue reading Want to Talk Live?
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Changes
A quick post to let you all know that with changes at our farm, in our personal lives (still happily married, but now caregiving for three 80-pushing-90 year old parents), and my switch to writing fiction (yes, you heard it here) I am unlikely to be doing many new blog posts on farmy-cheesy topics. But … Continue reading Changes
Luau Style Pit Goat Roast
As some of you know, I'm on a mission to elevate the goat in many ways, including as a culinary staple and delight. With that in mind, I've wanted to try roasting a goat in a luau style pit for some time. As with many things, I've found if you commit to it publicly or … Continue reading Luau Style Pit Goat Roast
The FDA’s Food Safety Plan Builder – Cheesemaker’s Perspective
Perhaps you’ve heard of the free software being provided by the FDA to help food producers develop an in depth food safety plan, called Food Safety Plan Builder, or FSPB for short. I had been eagerly awaiting its release, which happened in August 2017. This article will share my experience of working with the software … Continue reading The FDA’s Food Safety Plan Builder – Cheesemaker’s Perspective
Goat Midwifery – an Excerpt from “Holistic Goat Care”
To Pre-order Holistic Goat Care (out early June 2017) visit the book's listing at Chelsea Green Publishing or Amazon The Assisted Delivery Over the years I have become quite good at sorting out kids tangled up inside the womb and successfully delivering them. There’s no way to develop competence at assisting during difficult deliveries, though, without having … Continue reading Goat Midwifery – an Excerpt from “Holistic Goat Care”
DIY: Traditional Rennet
Warning: This post has a few photos that might bother some - internal organs just after being harvested. Although I’m a vegetarian in all other respects, I do eat classic cheeses such as Parmigiano Regianno and Roquefort, all of which are made with traditional rennet. I also butcher animals on our farm to feed my … Continue reading DIY: Traditional Rennet
Early Release Signed Books
Hot off the press, I have 100 copies of my new book available now! (Before the official release date March 2016). If you would like to purchase a signed copy I can mail it to you or as a gift to someone else. The cover price is 29.95. I will ship it priority mail for … Continue reading Early Release Signed Books
Disbudding – Using Sedation
In the archives you'll find my article on the Dehorning Dilemma . Because I seem to like inspiring a bit of controversy, here is a video and instruction on how producers can sedate their kids (or calves) and disbud while the animal is semi-conscious. This drug also provides pain control (analgesia). While some of you may … Continue reading Disbudding – Using Sedation
Burrata – Forming the Dumplings
As an augmentation to the article I wrote for the summer culture the word on cheese magazine http://culturecheesemag.com/diy/beautiful-homemade-burrata , here are step by step photos of how to make burrata sachets, dumplings, packets or whatever you want to call them!
Aging Cheese on Wood Shelves and Food Safety – a Non-Issue
As a person who tends to want to follow rules, it is sad to be reminded that a good portion of food production regulations have little to do with actual food safety, rather they are the result of a ponderous, rigid system that steam rolls forward, sometimes based more on the ease of generalizing rather than the … Continue reading Aging Cheese on Wood Shelves and Food Safety – a Non-Issue
Gianaclis Caldwell 