We are Cabra Pequeña in Skull Valley AZ . We make products from our goats milk, primarily cheese. I process about 8 gallons a week into both soft and hard cheeses. Right now I am focusing on Cabécou cured in Olive oil with cracked black pepper, herbs de provence and bay leaf for our soft cheese. Our hard cheese is traditional Tomme. Also, we are about to try my first Valençay. We also have a very nice Feta. All of our cultures, both starter and ripening come from ArtisanGeek, Yoav has been incredibly helpful! I look forward to sharing here at Curd Nerd!