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Our fresh cheese is made from a lactic curd. This is a slow coagulation curd that is formed by a bacteria starter culture Flora Danica. We also make ripened and rennet curd goat cheese.
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We make an annual goat farm tee shirt: “It’s close but you could reasonably argue that the 2021 was a top 5 goat farm tee shirt in the country that year” (Noddy).
“Remember to let her into your heart – then you can start – to make it better better better BETTER!” A small, simple ripened pyramid of “chevre”. The work of my life, named for the love of my life. We drain the curd in molds, it's then salted, dried and coated in p. candidum mold (the other kind of molds). These cheeses are ripened for 2 weeks in a 55°F. 85% RH environment after which they are wrapped and ready!
This cheese is the result of a conversation I had with master cheesemaker Verano Bertagni while I was visiting Tuscany. As I described my cheesemaking process, he just shook his head “no, no, no, no, NO!” He then pointed me in a new direction, from which I will never look back! Molte grazie amico mio! “Ciao Bella” (based on an Italian recipe), “Fetzarella” (cross between feta and mozzarella), “Bluetiful” (which is yup, a big blocka blue type of thing).
Herd count: 3
Core business: Goats
Tucker’s Farm Goat Cheese is founded on Hungry Bay, Bermuda.
1994
to
2020
Herd count: Fluctuated from 0 to 20
Core business: Goats
Not much.
Herd count: 20 Herd size: 20
Core business: Goats
James Tucker’s youngest son, Kyle Tucker, leaves his institutional finance career (most recently as a hedge fund analyst at Viking Global and previously as a private equity associate at Apollo Global) and begins wildcatting for deals with a partner.
Herd count: 22
Core business: Goats and capital allocation
Tucker’s Farm’s capital allocation arm is launched. In the spirit of the Midwest compounders, the Farm maintains its legacy goat farming brand as it’s public entity.