Thursday, January 15, 2015


"How do you feel about making goat cheese? I'm kinda into the idea..."

This was a text from my little brother like a shot from the blue in the middle of an ordinary day.  My initial reaction was that I had no clue what to think of the idea as I had never even thought about making my own cheese. However, I know two things: 1) his random ideas always turn out to be good ones and 2) he has probably already researched this and knows exactly what he's talking about. Therefore, I'm in!

So, just before Christmas, we drove off into the wilds of John's Island looking for goats. More specifically, Jeremiah Farm & Goat Dairy, purveyors of Grade A goat milk with instruction in hand-milking, cheese making, and gardening (more options available for adults and children through their website).

We made our way down the dirt road toward the farm that sits on acres that were once part of Back Pen Plantation and were immediately greeted by Wellington, the farm's somewhat overly friendly spunky bull with a head like a plate of steel (he took a liking to my brother and offered a few gentle nudges)...

The farm's herd of goats provide a healthy flow of fresh milk which is then expertly turned into cheeses such as chevre, mozzarella, ricotta, and feta by owner Casey Price. Casey is more like a sharp minded scientist rather than chef - she's got this whole cheese making business down to a fine art and is more than willing to share what she's learned over the years through enthusiastic instruction. There were just four of us in Casey's three hour class on this particular day which also includes taste testing. I loved the odd combination of chevre (fresh French style goat cheese) drizzled with farm fresh honey (from their own bees) and fresh lavender, also straight from the farm's garden ( this cheese pictured here on the right)...

Casey carefully walks you through the steps to make each style of goat cheese - fascinating and very tasty. 2015 study #2!

Jeremiah Farm & Goat Dairy
Platt Road, Johns Island, SC
Tim and Casey Price
559-1678 or
For more information, precise directions, and to schedule a class or inquire about fresh goat's milk, please contact the farm. Check out their website here.

For more about the origins of chevre, watch this video from PBS
This post compiled to Home - Johnnyswim

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