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Haystack Mountain Goat Dairy

From prison to palate, Haystack Mountain Goat Dairy is making award-winning cheese with the help of Skyline Correctional Center's 1,500 goats.

| April 2016

  • Forrest Pritchard, a seventh-generation farmer, is pictured here with a goat from Skyline Correctional Center.
    Photo by Molly Peterson
  • While only 2 percent of the world's milk is supplied by goats, goat's milk is consumed by 65 percent of the world population-with a vast majority being outside the United States.
    Photo by Molly Peterson
  • Haystack Mountain Goat Cheese of Longmont, CO.
    Photo by Molly Peterson
  • Producing blue cheese typically requires a facility unto itself. The molds are nearly impossible to keep contained and, once airborne, can quickly colonize other cheeses.
    Photo by Molly Peterson
  • Curd can either be dried for hard cheese or whipped with salt for soft-spreadable cheese.
    Photo by Molly Peterson
  • Jackie Chang gives advice to new cheese makers. "If you're really serious, start by scrubbing the floors every day, making sure everything's perfectly clean. It's the little details that are most important. This is how I test new people on my staff. Without great habits, you can't make great cheese."
    Photo by Molly Peterson
  • Oklahoma is one of our top producers of goats and between 1997 and 2007, the state more than doubled its goat flocks.
    Photo by Molly Peterson
  • Cheese tastes best when it's above 50 degrees Fahrenheit; cheese knives create thin slices to help warm the cheese quickly. For optimal flavor, warm cold cheese on your tongue for five seconds before chewing.
    Photo by Molly Peterson
  • "This is the most honest work in the world. No secrets. The cheese will tell you everything."-Jackie Chang
    Photo by Molly Peterson
  • Pritchard pointing to delicious, aging cheese.
    Photo by Molly Peterson
  • “Growing Tomorrow” by Forrest Pritchard is a beautiful, bountiful tribute to the local heroes who are sustaining America’s proud farming heritage.
    Cover courtesy The Experiment Publishing

When Forrest Pritchard went looking for the unsung heroes of local, sustainable food, he found them at 18 exceptional farms all over the country. With more than 50 mouthwatering recipes and over 250 photographs, Growing Tomorrow (The Experiment, 2015) is a unique cookbook that captures the struggles and triumphs of these visionary farmers.

You can purchase this book from the GRIT store: Growing Tomorrow.

Welcome to Skyline Correctional Center

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