Beech Tree Ranch
2012 Baby Goat Counter
69
Males
Females
updated 4/18/2012 as of 2:48pm
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Beech Tree Ranch Kennels is proud to introduce CABRITA DA QUINTA DO SALOIO. She traveled all the way from Portugal to join our family in December. Cabrita is a purebred smooth coat Portuguese Podengo Pequeno. Cabrita is affectionate, feisty, energetic, and eager to please. One of Cabrita’s favorite activities is keeping the baby goats, as well as the big dogs, in line. She also enjoys chasing birds, playing (nicely) with the cats, and snuggling.
From the AKC site “The Portuguese Podengo Pequeno, a primitive breed, is known for its small size, erect ears, wedge shaped head, and two coat types, smooth and wire. It hunts by sight, scent and hearing, and is related to the Pharaoh Hound, Ibizan Hound, Cirneco dell’Etna and Basenji. The smooth coat is short and very dense, while the wire coat (rough) is long and harsh, with a bearded muzzle. Preferred coat color is yellow or fawn, with or without white markings.”
Remember her ? She had two big boys this week. Both weighed 10 pounds. Must not of been all “baby weight” she was carrying around. ssh! We won’t tell her. Goodbye Mr. Winter !
Hello Spring !
The early bird may get the worm, but it’s the second mouse that gets the cheese How many babies do you think this poor goat is carrying??? Looks like she is having quadruplets or octuplets! Hopefully, not!
One of the things we regularly do at home is order Cheeses from Murrays’. We consider this education and research. We try to stay with goat cheeses but on occasion order a nice cow or sheep cheese. Friday night we sampled four delicious cheeses from around the world.
I spent the beginning of this week at cheese school learning how to make Reblochon and Saint Nectaire cheeses. We were treated to the best Cheese Masters as our teachers. Sister Noella Marcellino (Also known as The Cheese Nun) was one of our fantastic teachers this week. The other one was Ivan Larcher and one of my favorites Marie Chantel. I love going to UVM and the VIAC Program because they always have the best teachers and I feel I learn a tremendous amount. Here we are in one of the labs looking at molds under the microscopes.
Last week I finished the Cheesemaking Certificate Program at VIAC (Vermont Institute for Artisan Cheese). I’m excited to go back in March to start the advanced classes. This is the course description The course is a three day program focused on the technical aspects and savoir faire aspects of two of the finest and traditional French cheeses:Reblochon and Saint Nectaire. During this intensive program students will learn the nuances of making and aging these two very different and delicious cheese styles, by the hand of French Master Cheesemaker Ivan Larcher. During the first two days, Ivan will explain the science and art of making Reblochon and Saint Nectaire- style cheeses combining lectures and hands on exercises. The third day he will focus on the affinagepart and troubleshooting techniques, to avoid possible defects in the cheese. In addition to Ivans outstanding practical information, students also will have the unique opportunity to learn extraordinary information from Sister Noella Marcellino Ph.D. (The Cheese Nun). During this course Sister Noella will share with VIAC students her exceptional knowledge on the history and microbiology of cheese, with special focus on Reblochon and Saint Nectarie cheeses and the characteristics of its surface flora. The last day of the course, Sister Noella will also evaluate under the microscope fungi from different samples of cheeses, including the students` samples. In addition to the expertise from our two special guests, students will learn from the VIAC staff about safety and sensory aspects of the cheeses and will have the opportunity to work with Master Cheesemaker Marie-Chantal Houde from Canada, who will be working closely with Ivan Larcher in VIAC cheese room. The result is an outstanding, comprehensive practical course on two of the most unique and appreciated French cheeses, by the hands of two of the most knowledgeable experts in cheese. The VIAC has a wonderful instructors and facility. I can not praise University of Vermont enough for having this department. |
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To contact Beech Tree Ranch Email us or telephone Margaret Boisture at 860-325-0287. Beech Tree Ranch is located in Bloomfield, CT.
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