A taste of local at Prodigal Farms – where goats can be goats!

Get to know one of our new goat cheese vendors: Kathryn Spann and Dave Krabb from Prodigal Farms in Rougemont, rural northern Durham County.

Their farm, with its 120-year-old farmhouse, huge old oak trees and original log tobacco barns, mule barn, corn crib, smokehouse and other outbuildings, is a constant reminder of history. When they moved in, the longtime tobacco fields and even the barns were overgrown and had long been out of service.

They started with a few goats to help them clear away the poison ivy, brambles and other vines. Miraculously, the goats turned the overgrowth into milk. Kathryn turned the milk into cheese — and it was good! They received the Animal Welfare Approved certification, recognized as the most stringent humane certification.The goats are never confined and moved frequently to new pastures for the exceptional milk for cheesemaking.


At Prodigal Farms, they often hear, “I don’t like goat cheese but I love this!” As best they can figure, this must be due to the way they raise their goats, which is truly unique. Their goats are moved to fresh pasture every few days. They first built portable sheds on skids, which they pulled with a tractor, following “the girls” wherever they go. Then, as their herd grew, they started using school buses as portable shelters!

They make their fresh, ripened and aged cheese by hand, using only the milk of their own herd. That milk is entirely free of antibiotics and added hormones. They use a microbial rennet, so the cheeses are vegetarian-friendly.

We’re so excited to be partnering with Prodigal Farms. Their cheeses have made our mouths water since the first tasting! We hope you’ll give them a try on our menu this week – members.theproducebox.flywheelsites.com

Did you know? 
Goat cheese starts out firm and gets softer over time? It can ripen in the back of the fridge for a week or two. It comes down to personal preference how and when you like to eat it!
A quick recipe
Brown 1 onion in butter and olive oil, added quartered figs and chopped pecans, added 2 ounces of Saxapahaw Blue to meld into a sauce, then served it over fresh pasta. AMAZING!