Watch this great video about Meredith Dairy and IGA members, Julie and Sandy Cameron.
"Firm values and a focus on sustainability have helped ensure the success of Meredith Dairy’s goat cheese both locally and in the export market."
Special thanks to Emilia Bagnicka (IGA Regional Director for Eastern Europe) for sharing this information.
On September 26-27, 2019, the conference “Raising and breeding of native goat breeds with a particular focus on production and dissemination of traditional dairy products” took place, in the manor house Ostoia in Klimkówka (Podkarpackie voivodship, Poland).
The meeting was organized by the Department of Sheep and Goat Breeding of the National Research Institute of Animal Production in Balice near Krakow as a part of the project BIOSTRATEG II “The directions of use and the conservation of farm animal genetic resources under sustainable development” financed by the National Centre for Research and Development. The participants of the conference were breeders of Carpathian goats, researchers from scientific entities such as the National Research Institute of National Production, the University of Life Science in Lublin, Institute of Genetics and Animal Breeding in Jastrzębiec, and employees of the Regional Association of Sheep and Goat Breeders in Nowy Targ.
How to Make Paneer Cheese
A Traditional Paneer Cheese Recipe (this recipe works with either cow or goat milk)
Knowing how to make paneer cheese was a crucial skill for some Indian and Pakistani families. It provided quick, safe vegetarian protein to round out a healthy meal. Making paneer is just as quick and healthy within modern kitchens.
Nuzy learned how to make paneer cheese from her father. Growing up in Pakistan, she had a cook for most meals. Her mother only made dishes for special occasions. But her dad was the expert on paneer; Nuzy and her siblings gathered around and watched in fascination.
The World Cheese Awards will take place on Friday 18 October, 2019 forming part of the FORME festival in Bergamo, in the Lombardy district of Italy, which will run from Thursday 17 to Sunday 20 October. The World Cheese Awards will be open for entry from Monday 22 July until Monday 9 September. More than 3,500 entries are expected in Lombardy this year, making their way from over 40 different countries in 6 continents.
The International Goat Association was proud to participate in a special culinary lecture series through the University of Arkansas Pulaski Technical College (UAPTC) in Little Rock, Arkansas.
Dr. Lucia Sepe, IGA’s Vice-President, presented a wonderful array of six different regional cheeses and wines from France, Italy and the USA on October 11, 2018. Guests and some of the UAPTC staff from the Culinary Arts and Hospitality Management Institute learned about different types of cheeses, identified different aromas and flavors, and discussed pairing options.
Global Cheesemaking Technology: Cheese Quality and Characteristics reviews cheesemaking practices, and describes cheeses and the processes from which they are manufactured. In addition, the book examines new areas to stimulate further research in addition to the already established knowledge on the scientific principles on cheesemaking.
Part I provides an account on the history of cheese, factors influencing the physicochemical properties, flavour development and sensory characteristics, microbial ecology and cheese safety, traceability and authentication of cheeses with protected labels, and traditional wooden equipment used for cheesemaking, while an overview of the cheesemaking process is also presented.
Part II describes 100 global cheeses from 17 countries, divided into 13 categories. The cheeses described are well-known types produced in large quantities worldwide, together with some important locally produced, in order to stimulate scientific interest in these cheese varieties. Each category is presented in a separate chapter with relevant research on each cheese and extensive referencing to facilitate further reading.
Written by Heather Briggs, IGA Country Representative, United Kingdom
The sweet, salty and nutty flavor of the blue goats’ cheese presented by the Cornish Cheese Company resulted in it winning the category ‘100 percent Goat Milk Cheese open to UK Producers’ at the 2017 International Cheese Awards held at Nantwich, the United Kingdom on July 25.
Kay Barlow, Category Technical Manager for Core Chilled at British supermarket chain ASDA, judged the class alongside Heather Briggs, who is also the International Goat Association’s UK country representative. Both had no hesitation in declaring their winner.
“All’ombra della Madonnina”
Special thanks to Luca Rapetti, IGA's Country Representative in Italy for this information.
The 12th Italian Goat Cheese and Yogurt Competition was held in Milan on May 6th and 7th 2017. Entitled “All’ombra della Madonnina (In the shadow of the Madonnina) referencing the little Madonna of Milan’s Cathedral, this competition was organized by ONAF (Organizzazione Nazionale Assaggiatori Formaggi - National Organization Cheese Tester, www.onaf.it) with the collaboration of ARAL (Associazione Regionale Allevatori della Lombardia – Regional Association of Farmers of Lombardy) and with the sponsorship of IGA.
Invitation to participate in the “International Goat Cheese Awards”
The National Association of Certified Goat Breeders, with the support of the Mexican Cheese Institute, and Slow Food International, invite all producers of goat cheese to participate in the first edition of the International Goat Cheese Awards. The awards will be part of the activities of the XI National Goat, Cheese and Cajeta Expo in Celaya, Guanajuato on 1st to 4th May, 2014. The activities will be held at Ecoforum in the city of Celaya.
To promote and recognize the diversity and quality of the multitude of goat cheeses around the world, as well as to contribute to the improvement of best practices in goat cheese making. The awards will host international experts, who will make technical recommendations for producers. We aim to provide a place of the exchange between experts in the industry, cheesemakers, and consumers. We hope to promote goat cheeses and their makers with possible consumers.
Written by Héctor Mario Andrade Montemayor, IGA Regional Director for México, Central America and Caribbean
In May 2013, several activities were carried out related to various aspects of goat production in Mexico.
The first event carried out from May 16-19 was sweet goat milk sweet (Cajeta) and goat cheese fair held in Celaya, Guanajuato. The fair was attended by Juan Capote (President of IGA), Irma Celi (IGA country representative for Peru), Hector Andrade Montemayor (IGA Regional Director for Mexico, Central America and the Caribbean), Juan Vicente Delgado Bermejo (Technical Director, Selection Program for Murciano-Granadian Goats in Spain), Javier Hernandez Pleguezuelos (Executive Secretary of the Association of Murciano-Granadino Goats [CAPRIGRAN] in Spain), Juan Manuel Micheo Puig (Executive Secretary of the Spanish Association of Malageña Goat Breeders in Spain), Sergio Alvarez (Researcher from the Canary Islands Institute of Agricultural Research), Felipe Torres Acosta (IGA Board Member and researcher from the Autonomous University of Yucatan in Merida, Yucatan, Mexico) and José Alberto Delgadillo (Researcher in goat reproduction from the Autonomous Agrarian University Antonio Narro in Saltillo, Coahuila, Mexico).
International goat symposium
There were twelve technical presentations in the areas of reproduction, gastrointestinal parasite control, genetic selection, nutrition, goat development in Peru, and one lecture about IGA and IGA programs in international development. After the inauguration, the fair began with the national meeting on breeds and goat products with representatives from national producers associations and technicians, national and state government representatives, and national and Latin-American producers (Guatemala and Cuba). The main purpose of this meeting was to discuss the national problems of goat producers, goat development projects and programs such as disease control, genetic selection, nutrition and reproduction, as well as government programs to support in-country development of the goat industry.
The International Goat Association promotes goat research and development for the benefit of humankind, to alleviate poverty, to promote prosperity and to improve the quality of life.