In preparing his mouth-watering ossobucco, Trevor mentioned that he sources his goat meat in Gippsland, particularly from Caldermeade Farm and Café near Lang Lang on the South Gippsland Highway.
The farm café specialises in paddock-to-plate fare and an opportunity to interact with the animals and gardens on the working dairy farm.
Peter Lansley from Caldermeade Farm reveals, “The founders of the business have had a long association with developing goat dairy herds and goat milk products.
“The qualities of goat milk means that it’s easily digestible, given the A2 proteins it contains, [and that it] provides great dairy nutrition and has a cleaner taste and finish as the fat particles are smaller.
“Goat milk has a loyal global consumer base and is enjoyed throughout Asia, the Middle East, Africa and Europe. Goat cheese is a well-recognised dairy product in Australia… A lot of this product is imported from France (chèvre), but we believe we can offer great local products of a higher quality.”
Peter says that there has been a substantial increase in local consumption of their goat products.
“Fresh milk, cheese and yoghurts have traditionally been favourites, and we’ve found that international markets love our goat milk powder.
“Recently, we have introduced goat ice cream and butter to our portfolio.”
With delicious options like these, we’re predicting a rise in Gippsland’s goat industry – no kidding!