Rachael's mission is to create a dairy where the milk and cheese production is not produced at the cost of the land or the health of the animals, and does not compromise the land’s ability to flourish and produce forage for years to come.
The goats are 100% American Alpine and she has chosen not to dehorn them, so all the goats (yes, even the females) have horns. The goats are bred in the Fall (September- November) which gives us spring kids – born 5 months later.
Rachael makes both Chevre and Ricotta cheeses. Chevre is made with pasteurized goat’s milk and is often rolled in herbs grown on the farm... chives, fresh garlic, basil and thyme, plus other seasonal flavors.
Whole Milk Ricotta Made with pasteurized goat’s milk in Plain or seasonal flavors.
Rachael also conducts three different farm tours (basic, milking or production) by reservation. Guests will learn the basic natural history of goats, their management styles/techniques and see examples of rotational mixed forage grazing. Tours also includes the milking parlor and cheese making facility.
The video below in a great introduction to Mystery Bay and Rachael.
In Celebration of All That's Local,