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Goat-Raising Hobby Became Profitable Farm Business
When Bonnie DeBernardi bought two Nubian goats for her grandsons nearly 20 years ago, she had no idea the purchase would lead to an exciting business venture for she and her husband Don.
“Those female goats grew up and we decided they should have kids (baby goats) of their own so the grandkids could raise them
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Goat-Raising Hobby Became Profitable Farm Business LIVESTOCK Miscellaneous When Bonnie DeBernardi bought two Nubian goats for her grandsons nearly 20 years ago she had no idea the purchase would lead to an exciting business venture for she and her husband Don “Those female goats grew up and we decided they should have kids baby goats of their own so the grandkids could raise them ” says Bonnie “and the whole idea just took off ” Today the DeBernardi goat herd numbers more than 200 animals with about 40 of them producing milk Don DeBernardi turns that milk into artisan cheese sold mostly at local retail stores and farmers markets At age 81 he isn’t ready to slow down and ease into retirement any time soon However transitioning to milking goats came with its share of challenges Don visited relatives in Switzerland to learn cheese making and returned to his farm with a vat that held 15 gal of milk He converted a small building on his farm into a cheese making room and says “By that time Bonnie had several more goats milking so I was making cheese twice sometimes 3 times a day ” DeBernardi says with a laugh Soon he purchased a 52-gal computerized vat with a pasteurizer that allowed him to make cheese twice a week Now he markets his product to local stores and World’s Best Cheeses an online cheese business “We’re low-key we just kind of do it for pleasure ” DeBernardi says He conducts free tours of the goat farm and cheese-making operation DeBernardi taught his grandson Nick Temple how to make cheese so he can fill in when needed “He really likes it ” DeBernardi says Producing goat cheese requires a very specific process It begins with 42-degree milk then a culture is added followed by a resting period and other processes that include draining off the whey then crafting cheese into 6 and 9-in wheels The wheels have to be turned then placed into a brine tank the next day for about 12 hrs before being stored on shelves Contact: FARM SHOW Followup Two Rock Valley Goat Cheese 7955 Valley Ford Road Petaluma Calif 94952 ph 707 762-6182; www tworockgoatcheese com
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