New Arrivals at Yellison Farm

Hello to all our Yellison Farm followers, it’s been a while since the last Blog post!

However that doesn’t mean to say things have been quiet around here….it’s a working farm things are never quiet. Goats to milk, cheese to make and babies to deliver. Demand for Yellison Farm Goat’s cheese continues to grow, which is great news, but that does mean production has to increase. So Yellison Farm is proud to introduce it’s two new arrivals……….

Yellison Farm Kids

 

Ok so they are a little young at the moment,  but it won’t be long before they join the rest of the ladies in the milking parlour……..see you there!

Yellison Farm on Twitter

Hey Good News! You can now follow Yellison Farm Goats Cheese on Twitter.

Twitter is a great way for Yellison Farm to not only raise awareness of this “award winning” cheese, but to connect with people who might be interested in what we do. It’s also a fantastic way of keeping up to date with all the latest “foodie” news and views.

For all the latest from Yellison Farm as it happens follow us on Twitter now.

Follow Yellison Farm on Twitter

Another Great Write Up!

Recently Chris Wildman from Paganum Ltd, an online Farmers market based in Malham, in the Yorkshire Dales, visited Yellison Farm to sample our fantastic goat’s cheese. Chris had the opportunity to meet the goats, visit the dairy and check out the production process.

We are delighted he decided to give us us a great write up on the Yorkshire Dales Food Blog.

Why not take a look and see for your self !

Yellison Farm Goats Cheese

Barbecued Tenderstem Broccoli with Melting Goats’ Cheese

This recipe is provided by Elaine Lemm at the British and Irish Food Guide - Many thanks

Ingredients:

• 7 oz /200g pack Tenderstem® broccoli
• 1 tbsp olive oil
• 3-4 sun-dried tomatoes in oil
• 2 tbsp extra virgin olive oil
• 1 tsp balsamic vinegar
• 3 ½ oz/100g soft mild goat’s cheese
• 2 oz/55g pine nuts, lightly toasted

Preparation:

• Toss the broccoli in the 1 tbsp of olive oil and keep to one side while you make the dressing. Finely chop the sun-dried tomatoes and place in a small bowl with the extra virgin olive oil and balsamic vinegar. Season with salt and pepper and mix well.
• Place the broccoli on your barbecue and cook for about 5-8 minutes, turning regularly until it is becoming tender with grill lines on the stems.
• Place the barbecued broccoli on a serving plate and immediately crumble over the goat’s cheese so it starts to melt just slightly from the heat of the broccoli.
• Spoon over the dressing, scatter with the pine nuts and serve straight away.

Photo © Tenderstem

Another Award From The Great Yorkshire Show!

Well what a week it was! We dropped our cheese entries off on Monday morning at the Great Yorkshire Show with high hopes, after two awards last year it would have been disappointing not to receive the same acknowledgement. However we are delighted to announce Yellison Farm Goats Cheese yet again came out with two awards.

There is always strong competition and the cheese category seems to get bigger each year, so this is well received by all involved at Yellison Farm.

Not bad for for a small artisan cheesemaker in the Yorkshire Dales

Great Yorkshire Show

The Health Benefits

If you have an intolerance to cow’s milk and dairy products, then perhaps it’s time to try our goat’s milk!

• Goat’s milk is approx 96% fat free
• Has lower cholesterol content than other natural milks
• It is non-mucous forming and less likely to be congestive
• Smaller fat globules make it easier to digest
• Protein in Goat’s milk forms a softer curd in the stomach which also helps digestion

However more than that “It tastes good”

It's the health of the nation girls!

The Goats

Goat’s cheese has grown in popularity especially over the past 10 years, and now the majority of restaurants and pubs serving food  will have a goat’s cheese offering on the menu. This is mainly due to the improved farming methods and hygiene and we now see a more flavoursome cheese that is easy to digest.

Over the past 3 years at Yellison Farm, we have built up a herd of milking goats through a planned breeding programme. We have a base of Saanem, Anglo Nubian and Toggenburg Goats along with three willing Billy Goats. Our management of these breeds gives us a balance  of quantity of milk  with the quality for our cheeses. We will continue to increase our herd to give consistency and production capability.

I Know I'm Cute!