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Our Goat Cheese

Our Process

Here at Mackenzie Creamery, we take pride in using the traditional methods of cheese making to create the freshest and smoothest goat cheese possible.

Goat Milk

We purchase our milk from local goat dairies. Our dairies’ herds consist of la mancha, nubian, saanen and a few alpine goats, giving us a wonderful blend of flavorful, protein-rich milk.


Our milk is gently transported in our 300-gallon stainless steel tank, driven very slowly to delicately handle the milk, protecting it from being shaken or churned.


The milk is transferred from our transport tank directly into our vat pasteurizers to begin the cheesemaking process. We pasteurize our fresh goat milk in the afternoon (using a Low Temperature Long Time method), and add culture and rennet at just the right temperature.


Then the magic starts and the cheese curd begins to form! The pasteurizer is “put to bed” with the curds forming in a state of quiescence through the night.


The next morning, when the curds have reached the correct pH,  they are gently poured into cheese bags. They drain overnight, until the perfect balance of pH, moisture level and texture and taste is reached.


We capture the whey in a 300-gallon tank and give it to a local farmer who raises free-range hogs and chickens. (Additional pencil work by Crystal Madrilejos)


The next day we lightly salt the curds. The cheese is then ready to be mixed and packaged into one of the dozen flavors we offer.


By the end of the day, the cheese is vacuum sealed, labeled, boxed and put in the walk-in cooler for weekly deliveries to our local restaurants, retail stores and distributors.


Then we hang up our white lab jackets and hairnets, and call it a day!