Surfing Goat Dairy News

THREE RESTAURANTS RECOGNIZED BY HUMANE FARM ANIMAL CARE

2009-05-28T14:07:00.000-07:00

THREE RESTAURANTS RECOGNIZED BY HUMANE FARM ANIMAL CARE
May 28th, 2009

(Herndon, VA, U.S.A., May 28, 2009) – Humane Farm Animal Care (HFAC), the leading non-profit certification organization improving the lives of farm animals in food production, announced today that it recognized Girasole Restaurant (The Plains, VA), Mala Ocean Tavern (Maui, HI), and Ono Gelato Company (Paia, HI) for their commitment to purchasing Certified Humane Raised and Handled® products for their menus.

The Certified Humane™ designation assures consumers that meat, poultry, egg or dairy products have been produced according to HFAC's precise standards for humane farm animal treatment. Animals must receive a nutritious diet without antibiotics or hormones and must be raised with shelter, resting areas and space sufficient to support natural behavior. Since the HFAC program was unveiled in May 2003, more than 65 companies, representing hundreds of farms and millions of farm animals, have been certified.

Outside of HFAC's producer certification, the restaurant recognition program was developed to acknowledge restaurants and chefs who support the goals of Humane Farm Animal Care, and are dedicated to using Certified Humane™ products whenever they are available.

Girasosle Restaurant in The Plains, Virginia is a family-owned Italian restaurant that sources and promotes Certified Humane Raised and Handled® beef, veal, chicken, pork and turkey products from Ayrshire Farm (www.ayrshirefarm.com). For more information about Girasole visit www.girasole-panino.com

Mala Ocean Tavern in Maui, Hawaii is a water front restaurant that procures its goat cheese from Surfing Goat Dairy (www.surfinggoatdairy.com), a local Certified Humane™ producer of goats milk cheeses. For Mark Ellman, chef/owner, the decision came naturally as the restaurant specializes in fresh organic fare. For more information about Mala Ocean Tavern, visit www.malaoceantavern.com

Also in Hawaii, Ono Gelato Company in Paia uses lilikoi quark cheese from Surfing Goat Dairy to make lilikoi quark gelato. The gelateria is operated with Farm to Fork ethics, supporting local farming communities and using Certified Humane ™ and organic ingredients when possible. For more information visit, www.onogelatocompany.com

HFAC's Animal Care Standards were developed by a veritable "Who's Who" of national and international animal scientists and farm-animal welfare experts. Producer compliance with the HFAC standards is verified through annual on-site visits by HFAC's third-party inspectors.
HFAC is a national nonprofit organization supported by the American Society for the Prevention of Cruelty to Animals (ASPCA), The Humane Society of the United States (HSUS), regional and local animal protection organizations, foundations and individuals.
More information is available at HFAC's website, www.certifiedhumane.org

Ono Gelato and Mala are both our customers and we would like to say a big CONGRATS to them.

Mother's Day Brunch 2009 Menu

2009-04-17T17:15:00.000-07:00

Sunday, May 10th, 10-1, $49 p.p.

STARTS WITH

Selection of fresh coffee and Gourmet teas, breads, croissants, jams and jellies, Black Forest Ham, Prosciutto di Parma, Serrano Ham, French/Spanish/Italian Salamis, “Grizzly Food”, boiled eggs, selection of cheeses, cereals, Quark, fruits

INTERMEDIATE

My Grandma’s German Pancakes either sweet with fruits
or savory with bacon (my favorite) or smoked salmon

FOLLOWED BY

“Cod Nicoise” and “Shrimps Provencal” with Aioli, and
My Mom’s Braised Pork Fillets larded with old Gouda,
Potatoes, Thyme Rice, Vegetables

DESSERTS

“Fruit Quark”, fresh fruits, Lilikoi cheesecake

Menu list is subject to changes depending on availability.

Adopt a Goat

2009-04-15T17:34:00.000-07:00

Yes, believe it or not you can actually adopt a goat on our farm. You can pick one of them out and give it a name and we do all the work to take care of it. Here are pictures of the 2 adopted goats we have on the farm right now.

The larger one is Daisy and the other one is Kolohe.

They are adopted by Sharon McCann and she lives in California. She fell in love with them while she was here visiting. If you are interested in adopting a goat for yourself or as a gift, please contact us. We send you monthly pictures, or you can visit them, and we invoice you on a monthly basis for their care...A great pet, with none of the real work, sound great to me!

New York Post GET DOWN ON THE FARM IN MAUI - AGRITOURISM IS THE NEW HOTNESS!

2009-04-15T17:33:00.000-07:00

New York Post

PINEAPPLE EXPRESS GET DOWN ON THE FARM IN MAUI - AGRITOURISM IS THE NEW HOTNESS!

By DAVID APPELL
Posted: 2:45 am
September 30, 2008

'VE VERE bored in Hamburg," Eva Kafsack mused, eyeing me as I downed a handful of her divinely creamy chevre.

Had I made a wrong turn at the sugarcane factory and ended up in a Monty Python sketch ("blessed are the cheesemakers . . .")?

Nein. The retired German teacher (as in, a teacher from Germany) sitting across from me and next to her former software-entrepreneur husband, Thomas, was the real deal. She was a goat farmer, transplanted from Germany to Maui's fertile "upcountry."

Sugar may have once been king hereabouts, but these days, the most popular island in the Hawaiian chain has diversified; the organic/sustainable/eat-local phenomenon that is sweeping the western world is taking off in Hawaii Land, as well.

Many of the places that practice it - not just the Surfing Goat Dairy but also a winery and a variety of farms - also open their doors to visitors. Here are several of Maui's top agritourism stars, all within an easy drive of most resorts.

SURFING GOAT DAIRY
On the gentle lower slopes of Mount Haleakala, the Kafsacks have run their 42-acre operation with 110 to 250 goats since 2003.

They'll offer various tours (from $7), as well as tastings of their 30 flavors of award-winning soft cheeses (try the lavender), which they've sold at mainland retailers including Fairway here in NYC.

INFO: SurfingGoatDairy.com

Sunset Magazine Favorite Goat Cheeses

2009-04-15T17:31:00.002-07:00

Surfing Goat Dairy

Why: Because who knew goats could surf? Just kidding. The cute Ping Pong Ball cheeses from this small, family-owned dairy on the slopes of Maui's Haleakala crater had the creamiest texture of any goat cheese we tasted, with a balanced, mild hint of garlic.

Kula’s Surfing Goat Dairy a finalist for business award

2009-04-15T17:31:00.001-07:00

Kula’s Surfing Goat Dairy a finalist for business award

The Maui News
POSTED: March 20, 2009

HONOLULU - Surfing Goat Dairy, located in Kula, is one of three finalists for a Hawaii Better Business Bureau 2009 Torch Award for in the small-business category.
The category covers businesses with fewer than 50 employees.

Winners will be announced during an awards luncheon April 29 at the Hilton Hawaiian Village Resort & Spa in Honolulu.

Other nominees in the same category are Hawaii Pacific Entertainment, Hawaii Self Storage and ING Direct, according to a bureau announcement.

Surfing Goat Dairy is located on 42 acres off Omaopio Road, with almost two-thirds of the property dedicated to pasture. The dairy sells more than 25 different types of gourmet cheeses and other products.

2009-04-15T17:30:00.000-07:00

Maui News
SIDE ORDERS
By CARLA TRACY, Dining EditorP
OSTED: March 26, 2009

SATISFACTION. . . If every picture tells a story, just like the song he co-wrote with Rod Stewart, then Ronnie Wood had a grand old time at a popular Wailea restaurant last week.

The Rolling Stones' member dined on whole fish at Mala Wailea with restaurant partner Shep Gordon, who produced the Stones show on Oahu a few years back with Tom Moffatt.

"The dinner was a Grouchofest," says Shep. "I managed Groucho Marx and Ron Wood is an expert on Groucho and was his biggest fan. I introduced them over 30 years ago. So we met at Mala last Thursday to tell each other Groucho stories."

Speaking of celebrities, Oahu's famous chef Roy Yamaguchi is coming to Maui April 2 to cook a special dinner at his West Maui restaurant here.

"I've been working on visiting all of my island restaurants and doing a dinner with the chefs for some time now. My schedule gets a little crazy, but I love going to Maui and working with Joey Macadangdang," says Roy, a James Beard Award winner. "I'm looking forward to my visit and I think that those in attendance will enjoy what we have planned."

Roy's Kahana will set the stage for the seven-course feast that will cost $65 (with wine pairings, $85) per person, plus tax and gratuity.

The menu will start with kiawe-smoked Kona kampachi, followed by torchon of foie gras, roulade of shiso duck salad, seared moi with seafood cassoulet, curried lamb chops and seasonal vegetables, and chocolate peanut butter souffle.

"It's a rare Maui appearance for Roy, says Maui corporate chef Macadangdang. "I'm excited to see what he does with the food and the event also celebrates our 17th anniversary at Roy's Kahana."

SeaWatch at Wailea It’s a party place! Enjoy ‘bird’s-eye’ ocean views, stellar cuisine by Maui’s ‘best chef’ Carlos

2009-04-15T17:29:00.000-07:00

The Maui News
POSTED: March 26, 2009
By CARLA TRACY, Dining Editor

Many Mauians consider SeaWatch Restaurant in Wailea the perfect "special event" establishment as it features spectacular views of Pu'u Olai cinder cone, Molokini and Kahoolawe islands from its vantage point hundreds of feet above the ocean from its spot inside the Wailea Golf Clubhouse.
Of course, the views from the wrap-around lanais dish up lush foliage, flowing streams, waterfalls and majestic Haleakala looming from behind.

SeaWatch also tempts you with the talents of "Maui's Best Chef," Todd Carlos, the reigning king of the island's kitchens as voted by readers of The Maui News in the Best of Maui contest last June.
Even with just a couple of friends or family members, it's a casual and relaxing spot to spend over a leisurely breakfast or lunch - both served all day every day from 8 a.m. to 3 p.m.
"I have lunch here three times a week," says Realtor John Ferguson. "They have the best eggs Benedict on the island and I often have it at 2 p.m.!"

Choices include crab cake Benedict with roasted red pepper Hollandaise, a garden version with spinach and tomato; and, of course, the classic with Canadian bacon. Eye openers are SeaWatch specialties such as Bloody Marys and Mimosas.

Those who have a penchant for art will want to dine there from 10 a.m. to 3 p.m. Tuesdays, Thursdays and Sundays as Art on the Green transpires in the Atrium Lobby with works by painters, photographers, glass, ceramic and jewelry artists displayed throughout.

"Art on the Green helps to draw people in the door, but we've been staying pretty busy," says the chef who trained at the Culinary Institute of America and has worked as such top New York legends as Tavern on the Green and Russian Tea Room.

As for dinner, Chef Carlos does justice with his Hawaiian Island Coastal Cuisine. Personal favorites include island catch and tiger prawn linguine; crispy crab-stuffed ahi roll, Osso Buco, Surfing Goat Dairy cheese and beet salad; Muscovy duck breast and shank of lamb.

"I'm working on creating some new spring dishes that will debut right around Easter," says Carlos, who is also a limited partner in SeaWatch. The major longtime owner is Roy Dunn.
"But we'll continue to have the core menu because our repeat customers always like to order what is already there."

The Huikau Eke features island catch, a pair of Alaskan sea scallops and tiger prawns wrapped in parchment paper with island vegetables and young potatoes. It's baked in its juices with white wine, thyme, lemon juice and garlic.

"Your waiter brings it to your table, and he slits the parchment paper open and when the steam escapes you get some wonderful herbal aromas."

Five different preparations of fresh fish are done nightly. The "citrus" pan sears fresh catch of your choice with a blend of sweet tea leaves, lemongrass and citrus zest; and the macadamia-nut crusted catch is brushed with mango chutney.

Getting back to those parties, last year, SeaWatch did over 600 private functions, mostly weddings and receptions. You'd be surprised at how many "walk-in" brides come through the door.
There are many private spots ranging from the Lower Lawn to the Grille Room to the Upper Pond. Even Molokini Lookout, where Taste of Wailea as part of Maui Film Festival has been held annually, is a big part of the SeaWatch party picture.

"The SeaWatch goes to great lengths to make each one special, and the staff work closely with the wedding planners, brides, or group planners," says restaurant publicist David Hoffman.
"Niceties include pedal pads to walk on, bamboo arches, Hawaiian ceremonies with conch shells, hula and string quartets. Even famous musicians like Seal can be flown in for large group functions."
The SeaWatch was transformed into a Charlie and the Chocolate Factory theme at one recent reception, complete with custom chocolate bars and staff dressed in purple suits and top hats.
"Add the expertise of Chef Todd in group dining, including his extensive use of local fish, meats and vegetables and you have a fantastic ingredient for fun," says Hoffman. "SeaWatch supports a large group of local people, who are always ready to make these events special each and every time."
One such person is Skipper Smith, the spry and spunky 80-year-old hostess who teaches tap dancing in her spare time. So come up to SeaWatch and enjoy the views, the food, the people and the parties.

SEAWATCH FAST FACTS

* WHERE: Located on the Gold and Emerald Golf Course in the massive Wailea Golf Clubhouse.

* HOURS: Breakfast and lunch are served 8 to 3 p.m.; grill menu is 3 to 10 p.m. in cocktail area only; and dinner is 5:30 to 10 p.m.

* COOKING STYLE: Hawaii Island Coastal Cuisine.

* FAVORITES: Thai beef martini in a stylish martini glass; island catch in choice of five preparations; shank of lamb; Osso Buco.

* FOR RESERVATIONS: Call SeaWatch at 875-8080.

We Now Serve Ono Gelato's Lilikoi Gelato

2009-04-15T17:28:00.001-07:00

We are now serving Ono Gelato's Lilikoi Gelato at our dairy. They use our Award Winning Fresh Lilikoi Quark to make it.

We sell it in pint sizes for $8 each.

What a great way to cool off in the heat!

Congratulations to Gerard's

2009-04-15T17:27:00.003-07:00

We wanted to Congratulate Gerard's Restaurant for their recent rating in the Zagats guide. They were rate Maui's Best Retaurant in the 2009 Hawaii Edition of the Zagat's guide. Their fabulous French food eaned a 28 out of 30 points, the only one on Maui.

Maui: Say Cheese

2009-04-15T17:27:00.001-07:00

Islands
by Lori Barbely

The goat cheese at Merriman's Kapalua restaurant on Maui (served crumbled over salads and melted with blackened beef strips) is so good, you may want more than just a taste -- you may crave a full tutorial. If that's the case, stop by the Surfing Goat Dairy, a 42-acre farm nestled on the slopes of Maui's Haleakala crater that serves gourmet goat cheese to some of Maui's finest restaurants and retail outlets. During daily tours, see milking machines in action and visit with goats hanging ten in quirky, surfboard-decorated pens. For an even richer experience, sign up for the grand tour offered every other Saturday, on which you can try your hand at milking a goat and learn goat-dairy secrets from a bona fide "cheese master." Taste the fruits of your labor when you sample no less than 20 varieties of goat cheese, not to mention an Oh My ... Goat Cheese Truffle. Your next goat-cheese-infused entree will taste better than ever, especially when you remember the Surfing Goat Dairy slogan: "Da' Feta Mo' Betta." surfinggoatdairy.com

Surfing Goat Dairy - March 2009

2009-04-15T17:26:00.000-07:00

Honolulu Magazine
October 2004
Joan Namkoong

Chèvre, a pure white, mild, creamy cheese made from goats' milk (chèvre means goat in French), has been the darling of many a chef for more than a dozen years. It's found its way onto salad plates, inside quesadillas with kalua pig and sprinkled on top of pizzas. Production of this versatile, healthy cheese is on the rise as demand increases among chefs and consumers. Now, goat cheese is garnering attention for Hawai'i, as our Island chèvre producers win awards at the American Cheese Society competitions.

Chèvre was first produced on the Big Island in 1991 by Steven and Karin Sayres, located in Kurtistown. Their brand, Puna Goat Cheese, quickly became popular among Hawai'i Regional Cuisine chefs, but production ceased in 2000. The Sayres sold their herd of goats to Thomas Kafsack, a former software engineer from Germany, and his wife, Eva, a former high school German teacher. They established Surfing Goat Dairy at Öma'opio, Maui, in 2002, after learning about cheese making in Europe. The dairy about 200 goats grazing on 42 acres, producing 50 pounds of cheese a day. Surfing Goat Dairy offers Udderly Delicious, its plain chèvre brand, as well as feta (a brine-soaked cheese) and dozens of flavored varieties. This year, four of its flavored cheeses won awards in the American Cheese Society competition.

Culinary attributes aside, goat's milk is far superior nutritionally to cow's milk and is more easily digested by humans, claims Wooten. While chefs and consumers enjoy the delicious cheese from goats, farmers enjoy the goats themselves, citing their playful personalities and responsiveness. "Goats are the smartest animals I know," says Kafsack. "They learn their names in two weeks, they are clean, they don't need a lot of acreage. You can't get attached to cows like this."

Surfing Goat Dairy recognized for humane animal care

2009-04-15T17:25:00.000-07:00

Honolulu Advertiser
Friday, March 13, 2009

Maui's Surfing Goat Dairy said it is the first Hawai'i-based company to receive Humane Farm Animal Care's Certified Humane Raised and Handled label.

The Kula-based dairy said the certification recognizes its standards for the humane care and treatment of its farm animals. HFAC board member and Hawai'i resident Mae Mendelson will present the certification at a ceremony tomorrow.

"To receive certification, farm animals must receive a nutritious diet without antibiotics or hormones and must be raised with shelter, resting areas, and sufficient space to support natural behaviors," according to a news release from the dairy.

The dairy, owned by Thomas and Eva Maria Kafsack, produces a variety of cheese and soaps from goat milk.

Tourists: Say, "Cheese!"

2009-04-15T16:14:00.000-07:00

Pacific Business News
Friday, December 12, 2003

A Maui cheese maker hopes to carve a niche in diversified agriculture and tourism.
Thomas Kafsack, owner of Surfing Goat Dairy in Kula, which sells goat cheese to buyers nationwide, hopes to market his dairy as a working ranch to tourists, a rural retreat for high-end spenders and a gourmet culinary experience for cheese lovers.

Kafsack, a software engineer turned goat farmer, has obtained permits to build a 12,500-square-foot bed and breakfast on an acre of property above his goat farm. With $3 million in planned investment to top his $3.4 million invested in the farm so far, he hopes to break even in the next couple of years.
Sheep and goat farms have gained popularity in Hawaii as their dairy products find favor with consumers who prefer its lower fat and cholesterol content compared to cow's milk. As of 1997, there were 31 farms with 480 goats in the state -- results of a 2002 survey are not yet available.
At the time of the 1997 survey, the Big Island had the state's largest goat dairy, which later shut down. Kafsack acquired the assets, including nearly 40 goats, and shipped them to Maui. Since then, his farm has expanded to 112 goats producing 50 pounds of cheese daily, marketed in 26 different flavors.
He sells his cheese to restaurants and wholesale and retail vendors.

Software before goatsKafsack's background is in software, not goats -- he co-founded Wohndata, a German software company, in 1978. After visiting Hawaii almost every year, he decided to retire on Maui in 1990 and became a part-time resident of Kaanapali. In 1998, he moved with his family to Maui permanently and a year later bought 42 acres in Kula and started a goat-cheese business inspired by similar farms in France, Austria and Germany. Now Kafsack handles the upkeep of the goats and cheese sales and delivery, while his wife, Eva Marie, is in charge of the cheese production and packaging.

Most of the dairy's cheese (52 percent) is sold directly to consumers. Thirty percent goes to hotels such as Renaissance Ilikai and Kahala Mandarin Oriental, and the remaining 18 percent is sold to wholesalers, primarily on Maui.

Chip Hawkins, executive chef at the Renaissance Ilikai Waikiki, heard about Surfing Goat Dairy but had a hard time finding the company until he stopped by Kafsack's food stall at a trade show. After a couple of months of trying it out, he's been buying about five to 10 pounds of goat cheese weekly since January. Prior to that the restaurant imported its goat cheese from France.
"I like to use local products where available and visitors from the mainland like to see and eat local products as well," Hawkins said.

The cheese is mentioned as Maui's goat cheese in the restaurant's menu items such as grilled salmon salad, island-style pizza and vegetable panini sandwich.

Kafsack says he sells the cheese for an average of $14.38 per pound, even though it costs him $15.74 a pound to produce it. "We are losing $1.36 per pound and much of our losses come from lower prices we [charge] to restaurants," he said.

The dairy sells to restaurants for $12 a pound, to wholesalers at break-even prices and to retailers at a profit. Kafsack wants to increase retail sales to break even.

"A lot of people find us on the Internet as they are searching for good goat cheese," he said. "There are not that many goat dairies on the mainland either so we have gained a reputation as offering a lot of cheese varieties others don't offer."

One of the more popular varieties is a Napa Wrap -- a fresh cheese drained for a day, rolled in grape leaves and soaked in olive oil. The cheese tastes like "champagne" and in the six months since it was launched went on the farm's top-sellers' list, Kafsack says.

Rural retreatMeanwhile, Kafsack wants to expand the farm's operations into a rural retreat for guests interested in gourmet cheese making or for those who want to work and live on a farm.
"We also want to make it a rehab facility for people who are recovering from stroke and heart attack," he said, adding that he is working with the state Department of Health to better understand the needs of such patients.

That will be part of the bed and breakfast facility that Kafsack plans to construct by December 2005.
In the meantime, Kafsack will continue to work on increasing visitors, who now number 40 to 50 a day. He hopes to sign on as a shore destination with Norwegian Cruise Line, which will be making regular visits to Maui.

"We are in talks with them to offer tours of our dairy along with other upcountry farms such as the lavender garden and winery," Kafsack said. "The exposure will help us reach more customers directly."
Kafsack also hopes the cruise line will buy Surfing Goat Dairy cheese for the ships' galleys.
"Typically, they have central buyers for all their produce." he said. "But they decided to buy local produce in Hawaii and we hope to be one of the local vendors they select for their cheeses."

B on Hawaii Blog Post

2009-04-15T16:13:00.002-07:00

Surfing Goat Dairy Awarded at the Superbowl of Cheese...Attracts Top Chef Clientele
by Brian Berusch, April 27, 2008

You've seen the words "Surfing Goat Dairy" on an increasing number of menus throughout Hawaii during the last few years. You may have thought: Cute name, but are there really goats on Maui" Are they really making cheese there--or just slapping a label on some foreign or mainland product?
The answer: Surfing Goat is the real deal. This hobby-turned-successful venture is not only producing enough cheese to keep a fairly impressive number of top-end restaurants happy, but the operation reported a 32% growth for the 17th consecutive quarter, is possibly expanding operations, and is landing mainland clients like executive chef Michael Cairns at the Biltmore Hotel in Phoenix, Arizona.
First, a little background for the newbies: Surfing Goat Dairy owner's Thomas and Eva Kafsack had been coming to Maui for surf retreats from their native Germany since the early 1970s. When Thomas decided to retire from software engineering, the spot to settle was obvious. They picked up an arid 42 acres tucked in to lower Haleakala, off Omaopio Road. Before the move, Eva set off to learn the craft of cheese-making from the finer producers in Germany, Austria and France, while Thomas began rounding up financing.

Within a few months of their arrival, a milk room, ripening room and cheese room were built, as was a spacious 10-stall barn for boarding horses. A modern 12-slot milking and sanitizing system was brought with them from Germany, and 47 goats were purchased from a defunct dairy on a neighbor island. Surfing Goat was born.

The dairy produces more than 25 varieties of cheese, a handful of which recently won honors at the National Cheese Competition in Portland, Oregon. The Kafsacks have broken down their cheese selection in to three categories: "Shark Bites"--the premium line, which include ingredients like Perigord truffles; the "Aloha"--which feature their gourmet chevre cheese, either plain or blended with local herbs and fruits; and the "Paradise" line that feature more exotic combinations such as cheese soaked in olive oil and garlic, or smoked macadamia nut shells and oil.

Some of our favorites from a tasting that followed a recent tour of the Surfing Goat Dairy facility included the "Mandalay", which uses fresh Maui apple bananas and curry, for a rather exotic taste. The "Pirates Desire" makes use of anchovy and capers, for a surprisingly clean and smooth flavor, and the plain goat chevre coated in mesquite ash was a unique twist.

One last note: The Kafsacks have been trying to negotiate a new, larger parcel of land in West Maui, with Maui Land & Pineapple, who are currently developing Kapalua Mauka. Keep your eyes on B on Hawaii for further news and developments!

You can call and order from their entire cache of cheese (look at the dairy when on Maui–Surfing Goat offers tours daily–and is available for private functions.

Blog Post from Traveling Mamas

2009-04-15T16:13:00.001-07:00

Surfing Goat Dairy was a delightful surprise. At first we thought we just driving through a neighborhood when a long drive of palm trees appeared with a well-manicured entrance. We walked around the to the outdoor café with its funky surf architecture. The place just had a cool vibe. Tours are available and visitors can even milk a goat, but we opted to try a sampler of Surfing Goat Dairy’s award winning cheeses. The offerings are so delicious, it is no wonder their product is in demand at fine restaurants around the globe.

The day was wonderful and Maui’s Upcountry is suitable for families (except the wine tasting), romantic escapes, and girlfriend getaways. We even noticed a number of solo travelers biking their way around the Upcountry. Take some time to get away from your resort and discover the surprises Maui has to offer.

Blog post from Butter Flavored Topping

2009-04-15T16:12:00.002-07:00

The Surfing Goat Dairy is a fun little diversion. It was founded by two German expatriates (seriously, what is it about Maui that attracts the Europeans?), but we were toured around by a kindly, portly, limping Polynesian lady wearing a muumuu. She reminded me of the cafe owner in 50 First Dates. Hopefully, no one has said this to her face, but hey, I don't have a lot of pop culture references for kindly, big-boned Polynesians.

The tour is short and sweet: see milking equipment, see baby goats, see adult goats, see pot-bellied pig humping rocks, taste cheese. If we had the means to keep it cool, we would have definitely bought some cheese to bring home. Not to belabor the point, but all the cheese was super fresh, and in their relatively short time as a dairy, the Surfing Goat has certainly mastered ways to combine their creamy cheeses with some local flavors, like the lilikoi quark.

What I really liked more than anything else was realizing just how small an operation the Surfing Goat Dairy is. It really is just one family with a few hired hands, and in this day and age, it's admirable to see them pull that off. They even resist selling their older goats for meat, simply letting them retire to pasture for the rest of their natural lives. I have no idea if there are undiscovered local farms in the Los Angeles area, but I sure hope so, because it's something I'd definitely support.

Inaugural Cheese, Part 2: The Tropics by CheeseandChampagne

2009-04-15T16:12:00.001-07:00

Though Colleen introduced us (and, hopefully, the president-elect, whom I’m sure is reading this blog) to some fabulous cheeses local to Washington, D.C., we can’t overlook the cheesy offerings of Obama’s home state of Hawaii. Hawaii may not be the first state that comes to mind when you think about cheese, but there are two great cheesemakers from the islands that you can visit if you can tear yourself away from the beach for a few hours.

During a trip to Maui three years ago, I discovered a brochure for the Surfing Goat Dairy, a small goat-cheese farm owned and operated by German expatriates Thomas and Eva Kafsack. Naturally, I wanted to visit. My husband rolled his eyes. But since it was on the way back to our cottage from the Haleakala Crater, I convinced him to stop at the farm one day. We were the only visitors at the time, which gave me plenty of time to taste all the wonderful goat cheeses that Surfing Goat Dairy makes: fresh chevres studded with herbs and flavorings and aged cheeses, too. I brought home a selection of the fresh chevres for my goat-cheese-loving friend and co-worker and kept the delicious Purple Rain chevre (mixed with lavender) for myself. Unfortunately, it’s difficult to find Surfing Goat cheeses outside Hawaii, but the Kafsacks do ship the cheeses worldwide.

Jaunt Magazine Blog Post

2009-04-15T16:11:00.000-07:00

Sunday, November 30, 2008
Sure, Hawaii is best known for it’s beaches and surf culture, but little do most people know that after a long day windsurfing Maui’s Kanaha Beach, you can take a short trip to Kula to sample of the best goat cheese on the Hawaiian islands. They say, "Da Feta Mo Betta" which, in Hawaiian slang means, "Better than Feta." We agree. That's why we're recommending a light lunch and a tour at Surfing Goat Dairy on the slopes of Haleakala crater.

Owned and operated by German expatriates Thomas and Eva Kafsack, Surfing Goat Dairy represents one of only two goat dairies in the state located on 42 acres with almost two-thirds dedicated as pasture, giving the Dairy's three bucks and over than eighty does plenty of space to roam. Surfing Goat Dairy houses over 25 different varieties of cheese and soaps and they’re also organic so that means… no hormones, antibiotics, pesticides, herbicides, preservatives, or colors.

Winner of 16 National Awards including “Best Goat Cheese spread in North America 2004, 2005 & 2006, you can chose from Daily Tours, Evening Chores & Milking Tours ($12/pp), or Grand Tours ($25/pp), a 2-hour experience where you can feed and milk a goat, see the cheese making process, and sample most of the cheeses produced at the Dairy.
www.surfinggoatdairy.com

2009 Edible Magazine's Local Heroes Awards

2009-04-15T16:10:00.000-07:00

Congratulations to the following for their winning the 2009 Local Hero Awards hosted by Edible Magazine.
Farm / Farmer: Ma’o Organic Farms
Farm to Table Restaurant: Chef Alan Wong
Farm Series DinnersChef / Restaurant: Chef Jim Moffat • BarAcuda
Restaurant Food Artisan: Ono Gelato Company
Beverage Artisan: Indulge Hawai’i Plantation Iced Tea
Non-Profit: The Kohala Center

Alan Wong's restaurant currently uses our Fresh Chevre in their Farm to Table events.
Ono Gelato currently uses our Lilikoi Quark to make their Lilikoi Gelato. We have just started selling this in pint containers at the dairy.

Blog Post from Squirrel Squad Squeeks

2009-04-15T16:09:00.000-07:00

Our final tourist activity in Maui took us far away from the white sand beaches. Well, as far away as you can really be from the beach when you're on a relatively small island. We had considered driving the Road to Hana (3 hours to drive 52 sea cliff-hugging miles) or driving up to the Haleakala crater (a road that makes Richard Simmons look straight). So instead of all of that, we decided to follow our stomachs on a road less travelled but well worth the adventure.

After a final visit to Tedeschi Winery and lunch at Ulupalakua Ranch Store (stories for another day), we decided to detour to Surfing Goat Dairy on our way back to the resort. During our pre-trip internet searches for things to do on Maui, we had run across several mentions of the dairy and thought it sounded like something we might like. Nik-L-Nip was very kindly playing chauffeur and was willing to go along. After a missed turn took us on a scenic back road where we were dodging the free roaming chickens and keeping our fingers crossed that no oncoming car would want to share the one-lane bridge with us, we found the dairy.

We made it there just in time to get to pay to help them with the evening chores. Wait. That doesn't sound right. But yeah, that's what we did. Luckily for us, by "help" they meant go along for a nice walk around the farm, pet the dogs, and learn about the goats. The farm was beautiful. Set on a hillside, the goats had lovely pastures, cool breezes, and a classic red barn. And surf boards. The goats really do like to stand around on the surf boards (hence the dairy name). The three working dogs were also extremely friendly and snuggly, and the dairy cats were happy to hang out in the shade with us for belly rubs. And then there was Charlie.

After paying for our tour and ordering our after-tour cheese feast (more on that later), we had time to explore a bit before the tour started. There was a small (6' x 6') pen near the lanai. And inside that pen was Charlie, a rather large Vietnamese pot-bellied pig. We felt sorry for Charlie. We couldn't believe that they didn't give him more room than that little pen. We were all looking at each other and talking about it. And then we looked back down into the pen. And there was no Charlie there. Charlie had a back door and free range of the farm.

We started our tour with a walk to the goats to bring them back to the barn for evening milking. On the way, we learned about the difference between bottle-fed and dam-raised baby goats, watched one of the dogs play in the sprinkler, and got a good feel for the history of the dairy. Then we met the herd. Teddy was the single lucky billy goat with a harem of ladies. We found out that we were luckily early into goat mating season since Teddy employs a rather odiferous method to get the ladies in the mood. Do you know why billy goats have beards? We do now. Ew.

On the way back to the barn, we ran into Charlie heading down to the pasture. Poor Charlie. So confined. The goats knew exactly where they needed to go and couldn't wait to get there. We learned that female goats have a strict heirarchy. The alpha female always goes first. And goats don't play nice to other goats who decide not to respect the heirarchy. When the first group of girls were all lined up for milking, the real fun began. Our hard-working tour guide asked for volunteers. Yep. Squirrelly, Jr., milked a goat. According to his teacher, he had a unique "claw" technique never before seen at the dairy, but he got milk out of the goat. Just not into the bucket. He still earned his ribbon, though.
After further education about where the goat milk goes and how it turns into cheese, we fed carrots to some baby goats and got ready to sample the dairy goods. We had opted for two cheese flights - one flight of 6 fresh cheeses, and one flight of 6 aged cheeses. And of course we had to have a nice cold glass of fresh goat milk. Mmmmm.

But about that cheese. We started with the fresh cheese flight. First, there was Mandalay, a sweet blend of goat cheese with curry and apple bananas. It was light, creamy, and absolutely addictive. Then we tried Ivory Coast, a perfectly balanced blend of goat cheese and cracked black peppercorns. Next we had Men's Challenge, a potentially fiery horseradish blend that turned out to have just enough bite to keep us coming back for more. Then we moved to Ole, a blend with jalepenos, artichokes, lime juice and cilantro. If only we had brought some tacos with us. Next was O Sole Mio, a blend with sun dried tomatoes and our least favorite (we could probably only have consumed one gallon of that). We finished the fresh cheese flight with Purple Rain, a delightful blend of goat cheese with Maui lavender that smelled as lovely as it tasted.

We were a very happy quartet. Who very happily had 6 aged cheeses to sample. We started with Biscuits, a plain cheese aged in red wax. It was dry, crumbly and delicious. Next up were Ping Pong Balls, perfect mouthfuls of melting creamy cheese with just a hint of garlic. Then we had French Dream, goat cheese blended with herbs de Provence that was only missing a glass of Sancerre. Next we had Diabolic, a piquantly peppery cheese aged with jalapenos, chiles, citron and peppercorns. Of course we had their wonderful Feta and then finished with BBQ, a cold smoked cheese that left a wonderful smokiness on the palate.

We were now a happy and thoroughly sated quartet. Squirrelly, Jr., is planning a happy career of goat milking and cheese munching, and Papa, Nik-L-Nip, and I are very happy to know that Surfing Goat Dairy will ship FedEx to give us a Maui afternoon in west Tennessee.

Blog Post by Malia Yosh

2009-04-15T16:08:00.000-07:00

Once upon a lazy saturday afternoon, two girls and their mothers decided to go on a drive upcountry. their paths converged at the surfing goat dairy on omapio road.one mother-daughter pair decided to get silly:
while the other pair was more interested in sampling the award-winning cheeses and getting to know the farm animals, including this grumpy pig:
a great time was had by all, and they lived happily ever after.
(sorry, i got too engrossed in the sampling of the fresh chevre tasting flight that i didn’t take any pictures!)
i’d actually recommend a trip to surfing goat diary, if nothing else for the novelty of the fact that we have award-winning goat cheese made here on maui. they were a wee bit stingy with the sampling - there were four of us and we were only allowed to try two cheeses, and as a group, so we couldn’t even get different samples for each person. we ended up taking home “ivory coast”, a chevre with fresh cracked black pepper, and “rolling green”, a fresh chevre with chives. had i been able to sample some of the other interesting cheese they had on offer, i probably would have purchased more.

Ongoing Blog

2009-04-15T16:07:00.000-07:00

I’d been meaning to write some traveler’s notes on Maui, they might be useful since lots of West Coasters go there; but to be honest, we planned our trips and travels based pretty well on the travel-guides and websites, and there are lots of them, and a little discrimination produces good results. The Surfing Goat Dairy would be an exception; we ran across one of their leaflets somewhere, and if you’re going to drive up Haleakala (and you should), they’re handily-placed for a visit on the way down. They’re a couple of expat Germans and in among the goats they have a nice little low-key place to eat, selling what they claimed were focaccias but in fact were croissants, loaded up with various combinations of their own flavored Chèvres and Fetas plus meats and vegetables. The food is excellent, the goats are charming, the view is good, the air on the mountainside is a pleasure to breathe, and the motto is Da’ Feta Mo’ Betta; what’s not to like?

This one was tied up by the sandwich stand. There was also a pig in a little pen that had a handy gap in the side so he could go in and out.

Nanny Goats in Panties Blog

2009-04-15T16:06:00.000-07:00

Goat Thing of The Day
No Maui vacation is complete without a visit to the Surfing Goat Dairy!
Awwwwww, 4-day-old goat kidlets!
Buy a bag of hay for a dollar and let the kids feed the kids!
You can get a guided tour of the farm, and if you hit it at the right time of the day, you can help herd the goats in for milking.
You can taste (and buy) their goat cheese (which appear on various restaurant menus throughout the island). They also sell goat milk soap and T-shirts. If for some strange reason you won't be going to Maui anytime soon, you can always order their cheese online.
This is Hanzie (rhymes with Fonzie). He's usually the Big Daddy, if you know what I mean.
Poor Hanzie has arthritis and was unable to be the Big Daddy this year. Maybe next year, Hanzie.
OK, just one more goat photo and I'll let you go.

More Awards for the Dairy -13 in the Past Three Years

2009-04-15T16:05:00.000-07:00

For the third year in a row Maui's Surfing Goat Dairy has won top honors in the National Cheese Competition. The “PING PONG BALLS”, fresh Chevre balls ripening in olive oil with garlic, won a 2nd Place Award in the category “Marinated Cheeses” and the“OYSTER”, a fresh Chevre with Gourmet Smoked Oysters, won a 3rd Place Award in the category “Cheese Spreads”.These two awards at the American Cheese Society National competition held last weekend in Portland, Oregon, brings their total count of awards to 13 for 13 different cheeses now.157 dairies from around the US and Canada were competing in 22 cheese categories at this years event, making winning the awards against many other famous dairies significant to this small Maui, Hawaii based farm. All 941 cheese entries (a new record) were judged in a blind tasting by 24 judges.
The American Cheese Society is an active, not for profit trade organization that encourages the understanding, appreciation, and promotion of farmstead and natural specialty cheeses produced in the Americas and Canada. Unlike other cheese competitions, where cheeses are judged only on their technical merits, the American Cheese Society's goal is to give positive recognition to those cheeses that are of the highest quality in their aesthetic evaluation (i.e. flavor, aroma, and texture), as well as their technical evaluation. As a result, the highest quality cheeses are those that the Society feels deserve the recognition of an American Cheese Society award.“”It's quite an honor to win any award at The American Cheese Society competition, and for there years in a row is even a greater testament to the quality cheeses we are producing here at our Dairy on Maui”, says Thomas Kafsack, Surfing Goat Dairy's owner,”now already half of our cheeses have won a National Award which is awesome for such a small young dairy.”“Winning two awards again this year is further proof that we are not only creating cheeses that please our many local and mainland customers but also these 24 cheese professionals in such a big competition”, ads Eva Kafsack, owner and master cheese maker, “with this success as background we will lobbying the American Cheese Society even more to host a future Annual Convention and Cheese Competition here on Maui.”

from 8/2/06

Letter from Suzanne Cate

2009-04-15T15:20:00.000-07:00

Greetings
My friends and I visited the dairy on Tuesday of thisweek and enjoyed a great afternoon of cheese tastingand took the chores tour. We had a fantastic time andit was one of the highlights of our trip to Maui.Please pass along our thanks to the guy leading thetour that day - it was very entertaining andinformative and we thoroughly enjoyed the goats.
Your cheeses are excellent...

Thanks again,

Suzanne Cate

from 6/16/06

Letter from Rick & Chris Millikan

2009-04-15T15:19:00.000-07:00

Greetings from Vancouver, Canada.

We're back home with wonderful memories of our days spent on Maui.
Our press trip was very smooth and successful for us and we greatly appreciated your support of our efforts. Visiting the amazing goat dairy and observing the incredible operation was a highlight for us. We appreciate the time you took to treat us to cheese tasting...delicious! Meeting Tom was a bonus and find his success story an inspiration...
Hawaii has been one of our favorite destinations for many years for its beauty, history and variety of activities. We look forward to sharing our enthusiasm with our Canadian readers and highlighting ag opportunities now available in upland Maui.

Sincerely,
Rick & Chris Millikan
Travel Writing/Photography Team

from 5/31/06

Letter from Adam Greenblatt

2009-04-15T15:15:00.002-07:00

Aloha
Hi,I toured your dairy last Wednesday with ~40 4th and 5th graders from my daughter's school.As the children were too young to properly appreciate the fine cheeses you produce, it was leftto me to, ahem, assist them with finishing off their samples. It was definitely the culinary highpointof my visit to Maui! Thanks again for having us, we had a great time!

Aloha,

Adam Greenblatt

from 5/17/06