The   cheese-making   process

Goat Peter’s is a farming enterprise adhering to natural, organic and noninvasive practices. Only the best quality goat milk, free of hormones and growth stimulants, is being processed.


After the milking process, the collected milk is passed into a cheese vat, where it is pasteurised. Cultures and non-animal rennet are then added to produce the different types of cheeses. All products are made without preservatives.


During the process of milking and cheese making, cleanliness and hygiene are of the utmost importance.


Goat Peter’s would like to assure all customers that their products do not have the pungent taste that many people associate with goat milk products. This can easily be achieved through strict hygiene and by keeping the rams far away from the does when it is not mating season.




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