Behind the Scenes | Asgaard Farm
We believe that good production comes from healthy goats eating healthy grass, and that’s also a perfect recipe for delicious cheese and meat!
Asgaard Farm, located in the green dewey slopes of the Adirondack Mountains, maintains forty-four head of milking goats rotated seasonally through pasture and wooden lands.
“We rotationally graze our all of goats, including our meat kids, on pasture during the spring, summer, and fall months. This practice is not only good for the goats as it provides them with the most nutritious and delicious food, but it’s also good for the grass.” says Stephanie Fisher, Farm Manager.
Female goats are bred in Fall. They spend the Winter resting up for Spring kidding season, which begins the yearly cycle of milk production. The milk from this herd is the basis for cheeses, caramels, and soaps produced onsite at Asgaard Farm.
Goats are surprisingly fertile, often birthing two kids. And for reasons you may imagine – it’s very difficult to milk a male. Heritage Foods USA started the No Goat Left Behind Project with the intention of creating a sustainable market for male goats birthed in the dairy process.
Heritage Foods USA is proud to collaboratively offer Asgaard Farms male goats this year.