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I am learning a new skill: milking goats. These are special Mocheni goats, well suited for the steep sloping meadows of the mountain farms. Vea is teaching me how to milk (which we sometimes use it in the coffee – goat cappuccino anyone?), and how to transform it into kefir and ………………. INCREDIBLE TASTING CHEESES.

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There are three grown-ups and three little ones. During the day, they browse the field for an extremely varied diet, picking and choosing what they want to consume. This plant ‘goodness’ will end up in the milk and then of course  FLAVOR the cheese, so please

MEET THE MAKERS

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