4 ADGA 2012 TOP TEN BREED LEADERS
WE HAVE RECENTLY ADDED FETA IN EXTRA LITE OLIVE OIL
FETA AND CHEVRE ARE PACKED in 8 oz., 1 lb., 4 lb. CONTAINERS, AND SPECIAL ORDER BULK SIZES.
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WE NOW HAVE FETA IN ROUND 6 OZ. TUBS
Ingredients are pasteurized goat milk, mesaphilic culture, lipase powder, rennet, and Kosher salt
WE PACK CHEVRE IN ROUND 6 OZ. TUBS
THE BLUE TOP TUB IN THE BACKGROUND IS FETA IN 8 OZ.TUBS AND
THE RED TOP TUB IS FETA IN 16 OZ.TUBS
GRADE-A PASTEUIRIZED GOAT MILK
We bottle and sell pasteurized milk in both quarts and half gallons.
NOTE: WE NO LONGER SELL FLUID MILK
ALL MILK IS USED FOR CHEESE MAKING
GOAT MILK YOGURT
We bottle plain yogurt in quarts.
Chocolate and strawberry flavored yogurt also available upon request.
WE OFFER 8 OZ. AND 16 OZ. SINGLE SERVING DRINKABLE YOGURT IN PLAIN AND CHOCOLATE FLAVORS.
FETA IN OIL
WE HAVE RECENTLY ADDED A NEW PRODUCT IN TWO SIZES, FETA IN OIL
THE FETA IS BRINED FOR TWO DAYS AND THEN PACKED IN EXTRA LITE OLIVE OIL ALONG WITH DRIED TOMATOES AND GREEN OLIVES
IT CAN BE ORDERED PACKED WITH A DASH OF GARLIC OR WITHOUT GARLIC
OUR PASTERUIZER, CHILLING TANK, RECORDING EQUIPMENT, CONTROL DEVICES, BOTTLER AND RELATED EQUIPMENT ARE PICTURED ABOVE.
WE WHOLESALE CHAVRE, FETA, AND MOZZARELLA GOAT CHEESE, MADE WITH GRADE-A PASTEURIZED GOAT MILK.
THIS PAGE WILL BE CONTINUOUSLY UPDATED SO PLEASE CHECK BACK OFTEN.
THANK YOU FOR YOUR INTERERST.
SUE ANNE GODDARD
For those interested in basic cheese making with goat milk please click on the link below or send an email to email@example.com
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Goddard Farm goat cheese is on the menu at upscale restaurants in historic downtwon Lawrence, Kansas including Genovese Italian restaurant at 941 Massachusetts, and Pachamama's New World Cuisine, 800 New Hampshire street. Pachamama head chef and owner Ken Baker told Sarah Henning, Lawrence Journal-World staff writer during an October 5, 2010 interview:"....and restaurants, such as Pachamama’s, where head chef and owner Ken Baker loves the stuff as much for its quality as its local origins and hormone-free promise."
“We do their feta and chevre, and we’ve been taking yogurt and whatever she’s got going on,” Baker says, mentioning Sue, who is the farm’s cheese and yogurt maker. “I gotta source what I can source, but if there’s any chance I can get any product without growth hormones or naturally raised, I’m always going to take that approach.”
“She’s killing the feta,” Baker says, praising Sue Goddard’s cheese-making ability. “I just like the fact that she’s innovative and that she’s trying new stuff all the time. Really, I’m looking forward to what she comes up with next.”