We had been planning a mother-daughter weekend and decided to include the workshop in my visit. It takes place over three days and includes lessons on goat-raising and cheesemaking. Yes, they let you make your own cheese. We made four Pure Luck orginals: basket-molded fresh chevre, feta, an ashed Ste. Maure, and a goat's milk Camembert called Del Cielo.
We arrived in Dripping Springs full of questions about the goats and cheesemaking. Amelia (left), who is in charge of production, and her sister, Gitana (right), are wonderful. They were generous with information and praise for our cheesemaking efforts.
(This is not the best camera angle for the goats or me.)
I loved my goat cheese weekend. What's next?