Home of goats, guineas and plenty of other fun farm stuff.

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Please note: The ONLY way for farmers to legally sell cheese directly to consumers without going through a processing plant is through a goat share contract. A contract sounds more difficult than it is. We sell both short-term (one week) and long-term (nine months or more) shares. If you'd like to learn more about our share program, contact LeAnn at: 701-516-0707, email her or download our Frequently Asked Questions.

All goat milk is "A2." People who have trouble digesting most cow's milk may be able to digest A2 milk. Sometimes people who can't digest other milk can enjoy "raw" (unpasteurized) milk because of the live enzymes present in the raw state. Heat also causes changes in milk proteins, so that can impact digestibility, too. Some people will also find they can eat fresh cheese more easily than aged cheese.

Our marble cheddar is a blend of two different types of cheddar.

These cheeses are generally made using a starter culture for flavoring at low temperatures and will melt. The richness and other characteristics of goat’s milk tends to give a softer curd than a cow’s milk cheese.

PLEASE NOTE:  Most people love our cheese very fresh (non-aged) and will eat it like cheese curds.

CHEDDAR - Fresh cheddar ready for eating or cooking. Cheddar has a tendency to crumble, which gives it it’s characteristic texture. Doesn’t melt as easily as mozzarella. Our white cheddar uses a different starter culture than the yellow cheddar but uses the same process.  For the cheddar made with beer we marinate the curds beer, lager or ale prior to pressing. Got a favorite homemade beer? We'd love to try pairing our cheddar with your beer. We make both traditional yellow and white cheddar varieties, plus a marble cheddar composed of both white and yellow.

COLBY - This is a basic variant of cheddar. It's my husband's favorite.


JACK - This cheese combines the starter cultures from cheddar and mozzarella. It has some of the melting characteristics of mozzarella as well as the crumbling characteristics of cheddar. The Salami Jack has salami spices added to the curd before pressing. If you close your eyes, you'll probably think you're eating salami. This is great for vegetarians who want that meaty flavor.

GOUDA - Whether you choose plain or smoky Gouda, you'll love this special cheese especially paired with wine or beer and a cheese tray.


HALLOUMI – This cheese is made without any culture. You simply heat the milk, add rennet, and let it set up. Then you cut the curds, drain, press, and reheat the curd at high temperature. This cheese is barely salted, but withstands high heat and can be deep-fried, fried or grilled and still remain intact. Add any flavorings you like and even marinate. Think of this as the tofu of goat cheeses. Grill it lightly, then add to other cheeses for a grilled cheese sandwich your family will rave about.



Here's a trio of chevre:
Chevre with pepper jelly (top),
Lemon Pepper Chevre (right) and Herbed Chevre (left).


CHEVRE - Often simply known as "goat cheese," this yummy and versatile cheese is very spreadable at room temperature. It takes on flavorings well and can be sweet or savory, depending on other ingredients. You can use the plain version in almost any recipe that calls for either sour cream or cream cheese. Baked potatoes filled with chevre and your other favorite ingredients are a special treat. Our Honey-Cinnamon chevre spread is a favorite for bagel lovers. 

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