From the Beginning
Ed and Michael Lobaugh began living their dream in 2002 by purchasing a plot of land in Estancia, New Mexico, forging fences, erecting a building, and buying two Nubian goats. Michael was ready to take his experiences in corporate America and explore entrepreneurship based on the core values of living a simpler lifestyle. Having grown up with goats on his grandparents’ farm in Twentynine Palms, California, Ed’s passion for goat farming combines his childhood memories with his professional career as a psychiatric nurse practitioner. He enjoys working with children and families, many of whom have benefited from the therapeutic effects of spending time with goats at the farm.
In July of 2007, they opened their dairy with a Grade A license and started selling their award-winning goat chèvre. In 2008, they started making semi-hard cheeses such as McIntosh Cheddar, Sandia Sunrise Gouda and Manzano Blue Moon (their national award-winning Blue cheese). The aged cheeses produced by The Old Windmill Dairy are the first in New Mexico to be aged in a cellar specially designed to recreate the unique effects of cave-aging.
The Old Windmill Dairy only raises and milks Nubian goats as their milk contains more butter fat than any other type of goat milk. The goats are fed a healthy diet of Grade A alfalfa, silage, grains and molasses and are very well cared for. Many are even given names, like Franny and Milk who are retired veterans (they no longer produce milk), but remain active and affectionate. Princess Grace, a pale beige goat, is one of the youngest of the herd, and she has the zesty energy and excitement to prove it.
The dairy attributes its success and growth to its customers and partnerships with other farms and local businesses. These partnerships have created jobs, economic stability and increased the number of hand-crafted artisan cheeses made in New Mexico.
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