Our homemade goat cheese has become a real “hit.” Our visitors and volunteers rave about its smooth, delicate texture and mild taste. And surprisingly it is quite an easy process to produce this delectable cheese, taking only three days through a simple, but highly effective process.
First, we milk the goats and gather about six litres of the rich liquid. The milk is poured into round molds and allowed to compress a little before just the right amount of yeast and culture from previously made cheese is added. It is then refrigerated overnight. In the morning the molds are flipped over and salt added. It is stored again overnight and the next morning flipped one more time. For a third night, the cheese is refrigerated.
Then it is ready to eat. At The Farm we serve the cheese on baguette with fresh tomatoes, cucumber or other salad, or with honey, or we can fry it with spices. Whatever way you choose, it will be a treat.
Besides serving our cheese in our restaurant for visitors to enjoy, we also sell the product to restaurants in Vang Vieng and Luang Prabang.