NUTRITION

Goat's milk cheeses are rich in Calcium. Protein, Vitamins A and K. Phosphorus, Niacin and Thiamin. These fresh cheeses have a very mild and delicate flavor and a creamy texture in spite of being enviably low in fat, calories & cholesterol: Those on diets can count 1 oz. of cheese as 1 milk/dairy portion.

82 calories/oz.

5.6 grams of fat/oz.

Digestibility is due to shorter fatty acid chains and a smaller fat molecule than cow's milk. 47% of the human population worldwide is allergic to cow's milk, vs. only 3% who are allergic to goat's milk, so those with cow's milk allergies or lactose intolerance can usually tolerate goat's milk. Also, most of our cheeses are made with a culture that converts. lactose to lactic acid, which is more easily digested. To test for tolerance, consult with a physician and then try out 1/2 oz. or less of the cheese, slowly increasing the amount consumed.

Others who benefit from the smaller, more easily absorbed curds are infants having trouble with cow's milk formulas, those with ulcers and digestive problems, diabetics and those with eczema or bronchial congestion. A cancer patient told us that during chemotherapy treatments, goat cheese was the only nutritious food that appealed to her.

PERMACULTURE & SUSTAINABLE AGRICULTURE

"Permaculture (permanent agriculture) is the conscious design and maintenance of agriculturally productive ecosystems year-round...and the harmonious integration of landscape and people... in a sustainable way," explains Bill Mollison who coined the term.

"Sustainable" in farming refers to systems, which are economically viable, sociallly just, and environmentally sound.

Both are based on a holistic approach to problem solving and a belief that small is beautiful. Our aim is to achieve the appropriate organic certification for our small-scale operation within two years. We have already implemented methods that qualify our farm as "transitional" between conventional and organic practices:

• Permaculture
• Sustainable water systems
• Antibiotic free
• Pesticide free
• Additive free
• Tree cropping
• "Dry" farming
• Native plant restoration
• Organic grain growing
• Fermentation tanks
• Biodiversity
• Worm boxes
• Rotational grazing
• Development of Beneficial Indigenous Micro-organisms (BIM's)
• Alternative fuel use for farm machinery and/or automobiles

We are currently members of Farm Trails, CAFF, Bodega Land Trust, and the Sonoma County Farmlands Group.

MODEL OF SUSTAINABILITY:

After 20 years of goat ranching and 7 years on the Board of Directors of Marin County Farmers Market Assoc., I have turned my attention to promoting small-scale family diary and farming operations. Our farm has worked in collaboration with goat projects in Costa Rica, Mexico, and Peru to serve as a template for national and international projects.

In each region where I am accepted to set up my projects I hope to create a central plant to act as the production center and technical support for small satellite producers. Each project will then act as a template for it's respective region.

Consulting:

• Farm start-ups
• Business structure
• Marketing distribution plans
• Sustainable business practices

Apprenticeships:

• Milking/Cheese making
• Marketing
• Sustainable farming practices
• Livestock care

Eco Tours:

I am now conducting 1-2 tours per week ranging in size between 2-50 people.
Call for tour information.

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About Bodega Goat Cheese

Nutrition Permaculture and Sustainability

Types of Cheese