To know me is to…know I have a thing for goats. Get your minds out of the gutter; I just mean that I adore caprines. Intelligent as dogs, with the individualized personalities of mules (two of my other fave furry critters), they’re also milk-making machines that yield the main ingredient for some of the world’s most delectable cheeses.
As if these aren’t reasons enough to dig goats, there’s nothing on this earth- nothing!– as adorable as their offspring. This is why, every spring, I willingly deprive myself of sleep and pull all-nighters at the dairies of cheesemaker friends near and far, so I can selfishly have 24/7 access to baby goats, and the birthing, bottle-feeding, and cuddling that go with.
I’m lucky to have award-winning Avalanche Cheese Company as a neighbor; last year I helped out with kidding and had the honor of being one of the first guests in the historic, renovated farmstay cabin at their dairy in Paonia. Formerly, it was cheesemaker Wendy Mitchell and family’s part-time home; they now live in Aspen full-time since she opened her insanely awesome restaurant/farm shop, Meat & Cheese. Which isn’t to say Wendy’s not still totally involved with life at the dairy and creamery, because she’s one of those freaks of nature possessed of boundless energy, ideas, and entrepreneurial prowess (luckily for us, her consumer base).
As the new Blog Creator for Edible Aspen, I ensured our first post was about Avalanche’s agriturismo, because their kidding season just kicked off and there’s no better time in which to spend a day or three on the farm. You can help out with the chores (no more bottle-feeding; this year, they’ve switched their herd management to the all-natural method of leaving the kids with the does until their weaned, more on that in my Edible post). But you can still spend time with the babies, chill out in one of the most scenic- and least-touristed- parts of Colorado and most important, totally get your goat geek on.
For booking info and the full post, click right here, s’il vous plaît.
Happy chevre season, and thanks to culture: the word on cheese for the link lovin’.