and butter fat content,” Helen said. “We’re delighted with our milk, which is definitely
improved given our goats go outside during the day and graze on our fields - and hedges. We have replanted our fields with herbal ley, which is a seed mix made up of legumes, herbs and grass species, which gives them great nutrition and helps to improve soil health.” Helen and Martin also operate a no spray, chemical
free farm to work in harmony with the land. Te farm also houses four billy goats including two
adult ones who were out in the fields making hay with the nanny goats when I visited. I asked Helen how long the mating season lasts. “As
little time as possible!” she laughed. “Billies absolutely stink. It’s awful. So about three weeks. Aſterwards we have to keep them away from the others because the hormones changes the taste of the milk and we don’t want cheese that is too obviously a goat’s cheese. Some people love that ‘goaty’ flavour and some people don’t. We wanted to produce a goats cheese that was for everybody.” Stone Tree Dairy produces
four distinct goats cheeses: Redlap has a smooth, mellow texture; the classic feta-like Salty is great on salads, pizza or baked in the oven; the young, fresh, lemony Curd has a mousse-like texture and the small, round washed rind Washed Pebbles are ideal for picnics or the cheese board. Te farm consists of
and Martin also built a fit-for-purpose dairy and cheese cave. Tey employ three
part-time and one full-time staff and work starts with milking - 12 goats at a time - at 7.15am. Te milk is piped through to the vats in the cheese room where the cheese- making process begins less than two hours later. “Te fresher the better
is always going to be the best way,” Helen said. “It takes a day to make the basic
“We want to be known for great quality, distinctive goats cheese, and it’s important to keep a really sustainable farm”
cheese and depending on the type of cheese it could be up to three days of different processes before it goes into the ageing room. We scrub every one of the cheeses with briny water twice a week to keep the moisture in and any bad bacteria out. “Some of our cheese - our Redlap
- take five months to age so for a while we were just building up stock.” Animal husbandry is also a vital
part of running the farm. Martin and farm-hand Tom were just finishing hoof trimming the goats when I visited. “It’s back-breaking work,” said
several small fields and boasts panoramic sea views stretching from the Daymark to the east and Start Bay Lighthouse in the west. As well as a brand new goat barn which the goats
sleep in at night and use to shelter from the rain… “they can just come and go as they want to”… Helen
61-year-old Martin. “It’s one of the toughest parts of it partly because obviously they’re resisting it and if
they’ve got a sore foot they resist it even more. But you just have to do it regularly. I need to make sure I have a good stretch aſterwards,” he laughed. I commented how fit and healthy the goats looked. “Tey are, which we are really pleased about,” said
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