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Variation in packaging for Jannei Raw Goats Milk

Exciting news, we have added raw goat’s milk packed in 1 litre glass bottles to our product list this week. Customers can order 3 to 6 units packed in glass. Due to the logistics of picking up glass packaging however- the glass bottles may run out from time to time. We pick up glass packaging every two months. This is also a trial run option to see if we can handle the extra work this entails. Glass is heavier and breakable. Sadly if it proves unviable we will have to remove the option.

Bad news is this week was the first trial run, and it seems everyone liked it as we sold out of our glass bottles. Ho Hum refer to above! But good news is it won’t be 2 months before we replenish our supply- maybe a few weeks.

Remember, on balance the plastic bottles are recyclable and can be recycled to create other products.
We love to please our customers and that is why we provide a very unique product. There is lots to navigate around in a small farm business. Our biggest aim is to give you natural healthy products with no preservatives and plenty of healthy probiotics that work in the gut immediately. We call it real food.

Thank you everyone for your support. We will try to keep some supply of glass available.
Janette and Neil- Jannei

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Jannei – Blue Mountains Life Magazine

A Dairy Good Life

“Blessed are the cheese-makers,” is a hilarious Monty Python line from the biblical send-up ‘Life of Brian’. Blue Mountains Life reckons there are quite a few chefs around the mountains who would gladly give thanks for Jannei Dairy.

Goats are really useful creatures. More intelligent than sheep, smaller than cows – they have a lot to offer the hobby farmer. Angora goats produce fine wool prized for spinning. Goat meat is fast becoming a regular at the local butcher and makes a tasty stew or curry. And goats milk products have long been used for the lactose intolerant among us, babies especially. As animals, they are hardy, headstrong and have really weird eyes. But it is the sought after flavours and textures of goats cheese that excites true foodies everywhere.

Jannei Goat Dairy is an award winning dairy with an artisan cheese processing plant on site. Owned and run by husband and wife team, Neil and Janette Watson, Jannei dairy has won an incredible amount of awards at national cheese shows and much praise from media and chefs alike. Their Buche Noir, a vegetable-ashed, fresh pressed cheese; is soft, sliceable and deliciously creamy and was named the Australian Champion Cheese in the 2008 Grand Dairy Awards. Other consistent winners include their fresh curd and Bent Back Chevre, a fresh white mould cheese which can be aged for a superb robust flavour.

But what makes Jannei cheeses so special? Neil and Janette are passionate about sustainable farming techniques and the care of their stock – about 100 mostly Saanen dairy goats. They employ as much organic farming practise as possible in order to keep their pastures pesticide free and the goats roam freely from paddock to paddock via laneways on their 35 hectare property at Lidsdale, just 15 kilometres outside Lithgow.

Jannei products are made without additives apart from the natural preserving quality of salt in the cheeses and this is kept to a minimum so as not to distract from the flavour. Natural cultures are used in the production of yoghurt and only vegetable based rennet is used in the cheeses. Hygiene is a priority in the milking shed and Janette says they are always working to improve standards. A wide variety of artisan cheeses are produced including ricotta, fetta, yoghurt, a firm to crumbly aged cheese called Hill Billy and Prairie Cream – a camembert style with its own distinctive mellow flavour.

The little shop that fronts the cheese factory is open for sales and tastings Mondays, Tuesdays, Fridays and Saturdays. Inside the shop, adorned with various awards and a Sydney Morning Herald studio portrait of Neil, Janette and some of their gorgeous goats, Janette gives me a taste test before we head outside.

“Put these on,” says Janette surveying my town shoes as she chucks me a pair of Target gum boots. They are two sizes too big but that doesn’t matter – they keep my feet dry and poo-free as we stomp off through the paddocks to get up close and personal with some of her shaggy charges.

First we visit a group of inquisitive kids who have been cross-bred with ….. Then it’s off after the milking herd who skirt the edge of the paddock and double back to the dam trying to avoid us. They’re a good looking bunch – fit and feisty and a little bit wary of the chick with the camera and the crazy cattle dog, Tiddles, who charges headlong at them on her way to chase some wild ducks that have settled on the dam.

Janette lures them closer with the promise of some feed; good quality lucerne hay that compliments the grazing crops and grasses. The goats’ diet is varied and carefully regulated. Neil plants oats to supplement their diet in the winter months which helps boost vitality and milk production.

Neil Watson is a former teacher with a degree in Rural Science and a Diploma in Sustainable Farming practise. He grew up on a cow dairy in the hinterland of the mid-north coast and after years in front of a classroom decided to try his own hand at farming. Janette has a background in advertising and design and uses her skills to market their product. They’ve been farming at Lidsdale since 1991.

“Initially we started selling fresh goat’s milk but there wasn’t such a big market for it so we decided to try cheese-making,” Janette says. “When we were ready to go public with our cheese we did a marketing course and one of the facets of the course was to pitch your product to a buyer,” she explains. “We approached Simon Johnson of Simon Johnson Fine Foods in Woollahra and he said: ‘Can you do a curd?’”

Immediately, Neil went back to the factory, consulted some books and began making fresh curd, which is now one of Jannei’s best sellers. The soft spreading cheese lends itself to designer chefs’ recipes. Barry O’Sullivan of the Gallery restaurant at Katoomba Fine Art is a fan of Jannei’s curd.

Jannei distributes about 80% of its product through Simon Johnson in Sydney. The rest goes to local outlets in the mountains, including the Food Co-op in Katoomba, and a fraction is sold at their farm-gate store. Janette and Neil’s son, Nick, mans the Jannei stall at the newly established Eveleigh Markets in the re-furbished Eveleigh railway yards in the city.

There seems to be a new farmer’s outlet popping up every weekend in and around Sydney and just getting the cheese to market can be a logistic nightmare admits Janette. “First we need to load the cheese and keep it at the appropriate temperature. Then we have to get it to Sydney and spend the day at the market and are often too tired to drive home afterwards. Nick lives in Sydney so he’s able to do the market once a month, just to keep our hand in,” she says.

In winter the goats only produce about 30 litres of milk a day, so Jannei struggles to keep up with demand but in peak production times Neil and Janette process about 1,500 litres of milk a week and it’s all done by hand. In the factory, the emphasis is on fine tuning according to Janette. “We are learning all the time and there are many things we have to take into consideration to achieve consistency like maturation times, when to turn the cheeses and the cutting of the curd,” she says. “While Neil sees the big picture, I’m a bit of a perfectionist and am always fussing over things like achieving the perfect thin rind,” she admits.

Right now the couple are excited about a new bobcat they have recently purchased. It’s the little things in farming that go a long way to making life on the land a dream. Janette and Neil have plans to buy some more land and construct an educational facility. They already play host to boys from Barker College as part of their outdoor studies programme. “We’d like to improve the shopfront and possibly get some cows in,” says Janette. “And maybe next year we’ll go to France and see how they do it over there,” she smiles.

For more information visit Jannei Dairy at 8 View Street Lidsdale (off the Mudgee Hwy), call them on 6355 1107 or email jannei@lisp.com.au

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Making goat cheese

Quote from website:
“SkillsOne catches up with a couple who have turned their passion for life on the land into an award-winning gourmet goat cheese business.

Neil and Janette Watson decided to follow their dream of owning a farm in the country and opened a goat farm in 1995.

Neil then used the knowledge he learned through a rural science degree to teach himself how to make cheese and dairy products from the goats’ milk. They now have a lucrative gourmet business.”

Check out the video here

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An interview on ABC

Farming dairy goats and making award-winning cheeses isn’t something Neil Watson planned.

It’s a career, business and lifestyle he and wife Janette just sort of fell into.

“We started in 1995 and it sort of happened by mistake really,” he laughs.

“We had 40 acres and we thought ‘surely there’s some sort of farming we can do on a small acreage and make a living’.

“So we decided to try dairy goats.”

The couple bought a small mob of dairy goats and started farming them as a hobby west of Lithgow in NSW.

“The cheese making happened when we realised that selling fresh milk was quite competitive.”

“We then decided to experiment with cheese making and we found out we could do it,” Mr Watson laughs.

“Although I was trained in agriculture, I wasn’t specifically trained in cheese making.

“So over the years it’s just gradually developed and grown and it’s turned into quite a successful small business.”

The couple has won dozens of awards for their cheeses.

“It’s pretty hard to win awards, it’s quite competitive,” Mr Watson says.

“But we always manage to win here and there.

“We won our first award in 1998 at the Australian Specialist Cheesemakers’ Association Cheese Show in Melbourne.

“We make a number of different varieties of cheeses.

“Some are hard, but our most popular ones are the fresh cheeses, which are soft.

“Then we do some white mold cheeses as well.

“We also sell fresh milk and yoghurt.”

The couple’s cheeses are in high demand.

“Most of our cheese goes to Sydney to supply restaurants,” he says.

There are about 120 milking does at the Jannei Goat Dairy at Lidsdale.

“We milk up to 80 every year,” Neil Watson says.

“We sell a lot of the young females on the export market.

“But we keep quite a few too for replacements and to grow the herd a bit more.”

It’s currently kidding time at the farm.

The piercing bleat of baby goats can be heard ringing out across the paddocks.

“We’ve got kids everywhere,” he says.

“It’s normal for goats to have twins and triplets are fairly common as well.

“We shut the baby goats up in pens so they don’t wander off and get lost.

“Then when we let them out there’s big rush as they all try to find their mothers.”

After the goats have given birth and fed their offspring, the amount of milk they produce starts to rise.

“Our goats average about two litres of milk a day,” Neil Watson says.

“But it can get up to four or five litres.

“[That enables us] to get that cash-flow going and we can afford to buy in the grain and hay to feed the goats.

“We feed them lucerne hay, oats and grain.

“We’ve started buying the big bales of hay because it’s a lot more economic.

“Our feed bill is our main expense.”

Mr Watson says there are only about four or five goat dairies in NSW.

“We’re probably the only registered goat dairy in the state’s Central West.”

Interview by Brad Markham from Lidsdale 2790, Wednesday, 02/09/2009