If you have dairy goats, you probably love to take the milk and turn it into all kinds of products. A middle Tennessee couple is using their milk to make “Nashville Hot Cheese”!
The goats at Noble Springs Farm in Franklin, Tennessee get excited when it is milking time. That also means it is feeding time. Justyne and Dustin Noble have had their dairy goat operation since 2009, but goats have been part of their life for as long as they can remember.
According to Dustin, “They were a 4-H project for Justyne, and I was just interested in agriculture and so my parents got me some dairy goats so I could learn about agriculture. I turned my hobby into my occupation.”
Since Justyne’s love affair with these curious little creatures began when she was a kid in the show ring, she also took advantage of some of the workshops offered in 4-H that taught students how to make value added products from their animals.
“When we met people that made cheese, that made butter, or the soaps and lotion, when we met all those people and went to those classes it was really really fun,” Justyne states.
The Nobles make several flavors of cheeses, including one of the most popular in Music City. It is called Nashville Hot Cheese.
“We kind of gave our own spin on the Nashville hot spice that goes on the chicken, that’s popular in Nashville these days,” Dustin adds. “We roll some of our chevre, which is our fresh goat cheese logs, in the Nashville hot chicken spice, and it’s become pretty popular.”
The Nobel’s sell their cheese at a number of middle Tennessee restaurants, but one of the most interesting places to get this unique cheesy product is at Culture and Company in Nashville. Where it actually comes to you on a conveyor belt.
They get cheeses from farms all over the country and even the world. They showcase this dairy delicacy by pairing it with all kinds of things like smoked honey or sun dried tomatoes to make the small plate complete.
“We really enjoy seeing our products on the menu at different restaurants and seeing what different places like to do with our cheese, whether it’s totally transforming it to a different menu item or maybe showcasing it on its own,” Dustin notes.
What does Splenda have to do with farming? Sweeteners like monk fruit and stevia are plant-based — so they are just not sugar, but are comprised of those other plants also grown on farms.
October 30, 2023 09:00 AM
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Where the Food Comes From producer Donna Sanders takes us along on a behind-the-scenes look at filming the show’s newest episode, “Clemson Blue,” where university cheesemakers reveal how they put the “blue” in their award-winning blue cheese.
October 26, 2023 09:00 AM
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It is in there, the mold — those rich blue veins in creamy blue cheese that make you either love it or loathe it — but how does it get there? This bonus scene from “Clemson Dairy,” Season 4, Episode 4 of
Where the Food Comes From, explains how and why that happens.
October 25, 2023 09:00 AM
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No, it is not some new college course — Clemson has been making blue cheese since 1941, and the product has developed a worldwide following and won some pretty big awards. With good reason — it is fantastic stuff. It is also fascinating to see how it is made. Check out this sneak peek look at the latest episode of Where the Food Comes From, “Clemson Blue.”
October 24, 2023 11:32 AM
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The machines do all the work at Hickory Hill Milk in South Carolina, and the pampered cows get on-demand service. The team at Where the Food Comes From shares a special, behind-the-scenes account filming the show’s newest episode, Robot Dairy, premiering this Friday, Oct. 20, 2023, at 9:30 p.m. ET on RFD-TV!
October 19, 2023 09:00 AM
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How does a robot milk a cow?
October 18, 2023 09:00 AM
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The machines do all the work at Hickory Hill Milk in South Carolina, where the pampered cows get on-demand service. They make a premium cream line of milk you still have to shake. It is so good it is used to make the world-famous Clemson blue cheese.
October 17, 2023 01:55 PM
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Today’s blog post by RFD-TV Agri-Legal Expert Roger McEowen takes a look at the “preferential payment rule,” a unique bankruptcy provision that can come as a suprise to farmers in financial distress.
October 13, 2023 10:54 AM
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A recent news story involving a group of farmers in Mississippi reveals the potential downside of selling grain under a deferred payment contract. The risk of deferred payment ag commodity sales and what can be done for protection—that is the topic of today’s blog post.
October 02, 2023 03:12 PM
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