Goats and Goat Cheese at Southern Mansions’ Willow Creek Winery
Goat cheese at Willow Creek Winery and farm!
I have always had a penchant for blue eyes. Being a blue eye, I always take notice when I see that trait in other animals: white, blue-eyed Siberian tigers, Foreign Whites, Siamese, etc. I even went to New Orleans years ago to see the white, blue-eyed baby alligators at their fabulous zoo. That said, when we decided to make goat cheese, I focused on Nigerian dwarfs, as their milk has the highest percentage of butterfat and makes the most luxuriant and delicious of cheeses. Of course, imagine my delight when I discovered the dwarf Nigerians, who produce more milk per pound than any other goat, came in blue-eyed varieties! I was sold and so were they! Why, even the Book of Enoch has the blue-eyed gene, originating from the Nephilim.
Nigerian milk, with an average of 5.5 to 7 percent butterfat content, is ideal for cheese making. Nigerian milk also has more of the alpha S1 protein, commonly referred to as the “cheese” protein. A high percentage of alpha S1 leads to higher yield, as well as produces cheeses with exceptionally rich characteristics.
At Willow Creek Farm, we are going to produce aged, raw milk hard cheeses (aged three to eight months), dense and not at all “goaty” (yield is between 15 and 18 percent, compared to 10 to 11 percent for an average cow). With fresh chèvre, soft-style cheeses, the percentages of butterfat creep even higher. Because of Nigerian milk’s high butterfat content and its sweet, mellow flavor, “it also makes delicious ice cream.” I look forward to some wonderful Goat cheese with my Willow Creek Wine!