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Tell Us Your Story!
Iain and Kate Field run Leap Farm, in south-eastern Tasmania, with a small herd of Swiss Toggenburg goats and some beef cattle, over looking the idyllic Marion Bay.

Iain – “We moved on to the farm in 2012, after a realisation that life in a big city wasn’t delivering the lifestyle that either of us craved. We wanted to know where our food came from and wanted the best produce we could find. So we decided to give it a go and do it ourselves.”

In the time from then to now, the farm has changed as Iain and Kate strive to develop a sustainable and ecologically robust enterprise. Along the way they met Hans Stutz and Esther Hausermann, the original owners, and more importantly, artisan cheesemakers of Tongola. And over the past three years have been working towards Tongola’s next evolution at Leap Farm.

Hans – “We have shared our herd with them, have mentored them in goat husbandry and now have “grand-goats” at Leap Farm. They have been supplying us with milk for the last three years and we have been teaching them the art of Tongola cheese making.”

And so the Tongola story continues……………

Tell us three things about your style of cheeses and what makes them unique?
We make Swiss inspired hand-crafted farmhouse goats’ milk cheeses, on-farm. Our recipes have been handed down to us by real cheesemakers from the Swiss Alpages.

Our milk comes from our small herd that roam the pastures on slopes of Ragged Tier overlooking Marion Bay. The combination of coastal location and gentle slopes means that our native and perennial pastures benefit from being in a small rain pocket, which we can maintain without the use of intensive farming practices.

We’re seasonal, once-a-day milkers, and we leave the kids with their mothers until they’re ready to wean, ensuring a more natural lactation. We believe this gives us the best milk due to improved udder health, but more importantly happy goats.

Do you have a favourite Cheese pun?
You don’t like cheese? Not even Wensleydale?

Hard or Soft?
There’s a time and a place for both

Best cheese and booze match ever?
Too many to choose from.

Funniest cheese making experience?
Making cheese in Antarctica from powdered goats’ milk!! Let’s just say it was ok.

 

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