Misty, dream-like cloud forests…Olympian mountaintops with fertile river valleys…miles of pristine, empty beaches… Despite its small size, Costa Rica is one of the most beautiful and biodiverse countries in the world. It has everything a nature lover like me could want.
But every utopia has its imperfection. In Costa Rica, it's called queso. In most Spanish-speaking countries, queso means cheese in the generic sense. But in Costa Rica, queso refers almost exclusively to a bland, white cheese. In fact, most Ticos (as Costa Ricans call themselves) have never even heard of gruyère, gouda, or gorgonzola. And don't even get me started about brie, blue, or
I could have simply accepted my new cheese-less existence, but instead, I saw this as a grand opportunity. I've always admired the Renaissance Man—a person accomplished in many interests and hobbies—but I never had time during my work-a-day life back in Texas to indulge all the things I wanted to do.
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Learning to make cheese was on the top of that list.
Growing up in Texas I knew how much work cows could be and I was not ready to take that on. Goats were my answer. Keeping goats is much easier and cheaper. Much smaller spaces are needed, and they need less to eat. I grow all the grass they eat right on my farm. All that adds up to a decrease in expense.
When all the costs for keeping a goat are added up, a gallon of milk costs me just about 50 cents.