We had the misfortune of having a goat with mastitis in one teat. Since this was a new thing for us, I caved in, loaded her into the mini-van in the pouring rain, and took her to the vet. A new vet who actually does goats. Anyway, while there, we discussed how many and what type goats we had and I mentioned that one male was a full Boer and everyone else were crosses of some type. He reacted oddly, I thought.
“Why on God’s earth would anyone ever want to keep a Boer goat? Those are the most worthless creatures on the planet,” he exclaimed.
At the time I didn’t have an answer. I just shrugged. But this picture is evidence of why anyone would want a Boer. Boer’s have a higher fat and protein content in their milk than other goats. That’s because Boer’s are meat goats and they need to gain more weight faster than other breeds.
But for us, we wanted not only goats that were good for meat, but also good for making cheese, and the Alpine Boer cross seems to be the answer. We get the production of the Alpine (almost 4 gallons a week) with the fat and protein content of the Boer which means more cheese. 2 1/2 gallons of milk yielded me 3.2 lbs of cheese after a 24 hour pressing.
And that makes me happy!!
This batch is bound for feta. It’s been salted and is in the fridge for another 24-ish hours. I’ll check it sometime tomorrow when I get a chance and package it up.