If you don’t mind a bleat and can take the heat, goat farming could be your meal ticket.

Buying two goats in August 2008 was little more than an experiment for farmer Paula Olson and some entertainment for her daughters. Six and a half years, 14 milking goats and roughly $300,000 later, ...

Add Yahoo as a preferred source to see more of our stories on Google. Courtesy of Capriole Judy Schad didn’t set out to become one of America’s foremost cheesemakers when she moved to a dilapidated ...

Nutty? Salty? Soapy? Goaty? Those are some of the descriptions Kansas State University and K-State Olathe researchers list in a new flavor lexicon that characterizes goat cheeses made in the U.S.

Although goats have been cultivated around the world for centuries, the practice of raising them and using their milk for cheese is a fairly... I'll never forget the taste of a particular glass of ...

Add Yahoo as a preferred source to see more of our stories on Google. The tangy, creamy cheese is not only a crowd-pleaser, but it also has some pretty cool health benefits as well—and the tangy, ...

Tim Newcomb is an award-winning journalist who has traveled the world covering a variety of topics. He’s been a regular contributor for TIME, Sports Illustrated, Popular Mechanics, Wired, New York ...