Miles and Lillian Cahn once ran a successful leather company in New York City, but during a visit to Columbia County, New York, they found and purchased a seven-hundred-acre farm that would eventually make them the largest producers of goat cheese in the United States. The couple had been yearning for a change when they discovered the bucolic farm, and they shortly purchased a herd of two hundred alpine goats, which are prized for the quality of their milk. At the same time, they studied French methods of cheese making and soon developed a product that enjoyed great popularity among New York City restaurateurs. After a year and a half, the Cahns sold their leather business and became full-time cheese makers. Today, Coach Farm counts a thousand goats among its herd and produces an array of award-winning cheeses.

The goats are brought from the barn to the milking parlor twice a day but give very little milk each time: It takes approximately ten pounds of milk to make one pound of cheese, but the goats average only about seven pounds per day. After a substantial amount of milk has been produced, it is pasteurized, hand-ladled into molds with authentic French tools, and either aged for three to four weeks or shipped fresh. The end result is a top-of-the-line cheese in keeping with an old-fashioned tradition -- a result that gives the Cahns a great sense of pride.


Learn more about Coach Farm.


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