There were about 30 of them in this close enclosure, the vast majority of which were in calf ready for a spring drop. The milk production at the moment is miniscule, for obvious reasons. The cheesery sells primarily to restaurants, and from the cellar-door. Is that a term that can be used for a cheesery? I love goat cheese, especially embedded within a beetroot and rocket salad, sprinkled with walnuts, and sweet corn niblets sliced from the cob.
A good day's drive from Melbourne is to do the bay anti-clockwise. Go down to Drysdale and chat with the goats, take the Queenscliff-Sorrento ferry across the heads of Port Phillip Bay, and visit the Redhill Goat Cheesery on t'other side as you make your return to the big smoke. |
4 comments:
Goat cheese: Yum.
Great detail shots- particularly the eyes.
Goodness Julie you sure got around the bay. Hope you had a wonderful time and épée see some more photographs of your adventure.
We have goats for neighbours out at Clandulla. I think they have lovely eyes.
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