Marfa Maid Goat Dairy has been serving the Big Bend Region of West Texas for the last five years. In that time our goat cheese has become very popular with the locals as well as the many visitors to this scenic area. In envisioning our dairy, we never realized how many people would be interested in actually seeing the animals and processes to make the cheese.We have many requests to bring school groups, culinary groups and hold classes in the dairy. We want to share our knowledge and love of the animals but currently it is difficult to serve these groups and visitors in our facility. The basic health regulations of our processes prevent us from encouraging many visitors inside the cheese kitchen. We want to build a community room that includes a viewing area through the windows of our kitchen with access to the milking parlor. The addition will be essentially a large screened and covered porch. It will also have a seating area to accommodate classes and groups for educational visits. Included in the room will be a small store area to have our cheese and other products available to visitors on site. This area will also be made ramp accessible to anyone.
Our long range plans would involve building a separate building to expand the store and have a dedicated classroom space. We are also developing a native plant and grass garden that will give visitors an opportunity to identify local desert plants. The mission is to offer a opportunity to see and experience our beautiful area and this special lifestyle.
If you decide to support our Kickstarter we have some great rewards for you. From Goats Milk Soap and lotion, sets of note cards and prints of native grasses,private wine and cheese tours of the dairy and lots more!
Risks and challenges
We don’t anticipate any significant problems building the addition to the dairy. Allan has been involved in contracting for most of his life and built the actual dairy. Of course with West Texas weather there can always be surprises. Our goal is to have it open by spring break of 2015.
What will be somewhat challenging is to plan for the number and flow of visitors to the dairy. We will need to schedule them so as not to distract from the day to day work in the dairy and cheese making process. The interns could be helpful in terms of being “guides” for the tours. More than likely we will need to have reservation ability on our website to manage the number of visits and visitors. This is a work in progress, so we will adjust the operation as it unfolds.
- (30 days)