This weekend the University of Kentucky Slow Foods group visited a local goat cheese farm, Bleugrass Chevre. Susan Miller, runs her farm just 20 miles outside Lexington in Clark County.

We were greeted by all the baby goats when we arrived.

We then met Susan and she took us to her kitchen and told us how she makes the cheese. First, the goats are milked in the morning and in the evening. She does it all herself! She also keeps her place very organized and clean. She said while she isn’t a control or neat freak in her house, she is when it comes to her kitchen and her goats. I’d say this is a good thing, and it shows in the quality of her cheese!

She has a machine which can milk two goats at a time, but she tries to milk by hand as much as she can…

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