Ian and Sarah started their goat farm in 2010 and have about 150 goats, mostly British Toggenbergs, as they give beautiful creamy milk; perfect for cheese making.
They believe in ethical farming so the goats go outside in summer and when the weather is dry and live in cosy, straw filled barns in the winter. They don’t use any pesticides or artificial fertilisers on their grass meadows, from which they make hay or haylage to feed them in the winter.
Sarah has developed a range of cheeses as well as the bottled whole milk and a lovely strained Greek style plain yoghurt. It’s a small farm so Sarah is involved in the whole process of feeding and milking the goats, right through to making and packaging all the lovely produce. They follow the natural cycle of the goats so they dry off for 2 months before kidding, then the kids get all the milk to start with and gradually Sarah starts sharing the milk with the kids once they are growing well.
As well as the dairy goats, they also rear boer-cross-toggenburg kids for meat sales. Diced meat is always the most popular cut, perfect for making curries, stews and tagines but they also have burgers and sausages available at certain times of year.