7 organic Bud and 7 conventional IP-Suisse goat milk farms deliver their milk to us every other day. By its very nature, goat milk has large seasonal fluctuations in quantity, as the young animals need the mother goat milk from October to Easter. These differences are even greater on organic farms. For this reason, we freeze some of the milk in the spring when large quantities of milk are delivered so that we can also produce Gohl goat cheese in the fall and winter when there is less milk. We mature the soft goat cheese with white noble mold. This differs from cow and sheep soft cheese in its soft, fragile snow-white paste. The unmistakable, typical goat aroma wins over connoisseurs, and the longer the maturing process, the stronger it becomes.
