The goat cheese that Johnson’s Farms produces in Schrute Farms in North Carolina is delicious, but it’s also a labor of love, and it takes some of the hardest work out of making it.
As Johnson said, it’s just a job.
“We work hard and we get tired of doing the same job every day,” he told ABC News.
“I think if people are really serious about getting better at what they do, I think the more you make the less people will care.”
Johnson’s farms are located in Schruutes mountains, a popular destination for goat cheese fans.
They’re located in a small town called Muckleshoot on the Appalachian Trail, near a popular hiking trail.
The land is also a popular goat cheese spot.
A small goat farm, like most of Johnsons farms, uses a “fresh” cheese called “kraft” as a base for its cheeses.
The farm uses a mixture of fresh goat milk and kraft cheese, which is made from a mix of ground, raw and pasteurized goat milk.
They sell a variety of cheeses, from cheese from the Schrutes Valley to cheese from other parts of the country.
“I have been making goat cheese since I was 10,” Johnson explained.
“And I have a lot of experience, so it’s something I can really share with people who are interested in cheeses.”
It’s not just about cheese, though.
Johnson also has a goat farm in Georgia that produces goat cheese for restaurants, and he uses it to sell his goat cheese.
Johnsson said his farm produces about 200,000 gallons of goat cheese a year, and the cheese he makes is very high quality.
He said the cheese is made on site and that the milk is pasteurized and heated to 160 degrees.
He said he has to use two goats at the same time for the process, and that it’s hard to tell the difference between milk and goat.
He is one of a handful of farmers who make cheese from scratch, which he said is a labor-saving option.
“There’s not enough jobs for cheese farmers, and cheese is a pretty good one,” he said.
“The quality of cheese I make is very, very good,” he added.
“A lot of people think that goat cheese is kind of a joke,” Johnsson continued.
“It’s actually very good.
I like the taste.
I don’t think people would be mad if we did anything else.”
John Smith is a certified CSA certified goat farmer and goat farmer who sells goat cheese at his farm.
He also is a Certified Organic Farmer of the Year, and a Certified Grassfed Certified Farmer of America.
Johnson said he’s not trying to make money off of the cheese, and there is no profit in his business.
“A lot is made out of cheese, but most of the money goes to my family,” he explained.
John Smith, who has worked as a goat farmer for 20 years, said he is very proud of the product he produces.
“It’s really satisfying,” he stated.
“There’s no pretense at all.”
The farmer said the goat cheese industry in North America has been booming in recent years, and now the demand is even bigger.
“Now that I’ve had more time to focus on my business, I have more confidence,” he continued.
“You have to be a little bit more patient.
You have to look at the goat.”
John and his wife have been raising goats for nearly a decade.
He says he has been able to raise goats on his land for much longer than he has with his other goat farms.
“One of the reasons I do it is that I feel like I’m doing something that’s really good for my family and for my business,” he elaborated.
John said the best part of working with goats is that they make a lot more noise than humans do, and they don’t get sick.
He told ABC that it is important for him to work with them, and for them to work.
“They’re my neighbors and they’re my friends, and I’m not doing it to get money, I’m just doing it for the good of the animal,” he stressed.