American consumers have begun to take a closer look at the food they eat, and are hungry for more knowledge about food. They want to know where their food comes from, what’s in it, and what nutritional benefit it offers. It’s a trend away from mass-produced, processed foods, in favor of food that is organic, sustainably-produced, green, and locally grown. The result has been a growth in small family farms that produce this kind of food.
Wayne Cullen breeds show goats on his 24-hectare Cherry Glen farm in Boyds, Maryland, outside Washington D.C.
For years he’s had a steady supply of goat milk from his herd. So much, he didn’t know what to do with it all. Then someone suggested he use the milk to make goat cheese.
“Somebody mentioned to us that we could make bulk chevre pretty easily. And there was a strong market for it. And they said we could make about $1,000 a goat a year. And so that is what we decided to do,” said Cullen.
Thinking he could take advantage of strong demand for locally-produced food products, Cullen invested half a million dollars to build a cheese making plant. Eight years later he produces 68 kilograms of goat cheese a day in seven different varieties.