Fiddlewood Farm

I raise dairy goats in the east end of the rain forest. They spend most of their time grazing and browsing my small hilly farmstead under the watchful eyes of my two Livestock Guard dogs. The girls are a mix of the dairy breeds of Alpine, Toggenberg and Saanen. While there are many meat breeds of goats in St. Croix, these girls are the only dairy goats.
I milk by hand once a day in a small open air milk parlor. The girls usually each give me between 2 and 4 quarts of milk a day. The milk is immediately filtered and cooled.
In my tiny cheese kitchen, I make soft chevre cheese from the fresh milk, a bacterial culture and salt. No colorings, flavorings or artificial ingredients are added. The 5 ounce medallions come plain or rolled in dried French herb blend, black pepper or dried cranberries. Once kept refrigerated the cheese lasts for two weeks.
The cheese can be eaten fresh or can be frozen for later use. The mild flavored cheese can be spread on crackers, in seasoned or marinated dishes or in sweet desserts like cheese cake.