Thomas Kafsack

 We are selling all the cheeses we produce here, and right now, we are selling all cheeses frozen. The good thing with goat cheese is you can freeze it, thaw it, freeze it, it doesn’t matter. Because the fat and protein particles are tiny little particles and not these long chains which are in cow’s milk. When you freeze fresh Philadelphia, if you freeze Philadelphia and thaw it, then you have just mush and water left when you thaw it. Not with goat cheese. Right now, because we never know which cheeses will be sold that day, a lot of people who go home can take it home frozen. They can buy it in two different sizes – in four- and six-ounce jars. And then our second product line [is] goat cheese truffles. I had this idea that we throw out the heavy cream and the cow’s milk butter from truffles and put goat’s cheese instead in there. So, this had, for me, the benefit [that] we don’t use a lot of sugar in there so I could eat them. So, it’s much [fewer] calories in there than the usual truffles, too. So, I always have the sales slogan: “You can eat twice as much here.” The favorite truffles are lilikoi and coffee, and what was number three? Now it’s just changed: toasted coconut.