Here is an equation for success. Take one empty nest mom
with time on her hands, a 4-H background, goats and a passion to brighten the
tables of many with her goat cheese products – voila, you have Charlottetown
Farm’s Pam Miller. She is a vivacious, down home, spunky, charming gal who has taken working with goats
milk and turned it into a viable, sustainable “buy local” product for our top farm-to-table
restaurants with chevre cheese, feta cheese and the ash aged crotin. You the consumer and many like you purchase her
cheeses along with her confections of goats milk cheesecakes, truffles, cajeta
(Mexican goat milk caramel sauce) and fudge at local farmers markets.
A chance meeting with Pam had me excited to come to Charlottetown Farm and interact
with her pet goats. The milk producing goats; all 263, are at her partner’s
dairy farm in Pennsylvania. What looked like a gray day in Northwest Baltimore
was a bright blue sky with puffs of white clouds up I83 near the Pennsylvania
line. The air was brisk on the autumn day as Pam took us (the husband and I) out
into the field to meet her pet goats; these are goats that Pam will bring to
the farmers market, fairs and other social engagements. Once inside the gates
and out into the field the goats were over to us tout suite, in fact, they
seemed fascinated by me and pinned me in from all sides. Later I deduced my
popularity with the goats was probably my loose leaf paper as one of the goats
took a big bite out of notes. “Goats don’t eat tin cans,” Pam said with a smile
on her face, “their favorite food is what they can forage on the floor in the
woods.” What the Charlottetown Farm goats eat on a regular basis is free range
grass and hay along with supplemental grains; out in the field that day it
seemed the fallen leaves were the meal du jour along with my notepaper.
Read the full story, watch the video and check out the slideshow HERE.
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