The Chevre is made from fresh local goat milk sourced from Towerview and Oskjberg goat dairies. Pasteurisation is achieved using batch pasteurisation which is very gentle to the milk.
The milk is set using a traditional long set method which is overnight. The following day the curd is ladled into cheesecloth bags. We allow the curd to drain for several hours this process is very gentle as the curd has a delicate structure. This product is pure with only a small amount of salt being added. A further draining process occurs for a period of ten days in a controlled environment.
The herbs we use on Goat on a Outback Chilli are locally grow at Reedy Creek in South Australia and are a combination of Chilli, Saltbush, Native Pepperberry and crushed Tanami Apples.