Old Style Nubians for Today

http://artisticspacesinc.com/ We have been raising purebred Nubian goats here in central Iowa since 2003.  We are very proud of our small and carefully selected herd with bloodlines that we believe in, understand well, and have proven themselves over time.

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Cheese Making Classes

http://alternativespacetime.com/?attachment_id=117 I have been making cheese for 15 years now and would love to share what I've learned with you.  All  classes are hands-on and there are a variety to choose from.  Class sizes are limited to 5 and are held at our dairy goat farm just outside Grinnell, IA.


Livestock Guardian Dogs

diovan 160 5mg Our Turkish livestock guardian dogs were selected for their mix, their performance, and their temperament.  They are comfortable with goats, chickens, turkeys, cats, and children, and keep our farm safe in a heavily wooded high predator region.


About Us

Jasper Farm OM Mother Caris as a doelingWelcome to our small farm, primarily named after a beloved dog in our lives but also reflecting our residence in beautiful Jasper County, Iowa.  In addition to raising purebred Nubian goats, livestock guardian dogs, and making cheese, we produce much of our own food on the farm.

Spring of 2017 we at last moved to our new home on 115 acres of forests and rolling hills.  Years of making things work with pre-existing buildings have been a great help in designing the new barn and pasture lay-out. High quality of life is important to us for all on the farm, which includes generous space to forage and play and settle down in the shade for an afternoon nap.   New sturdy stalls are now built in the barn and pastures are fenced so the goats are enjoying exploring the forest.

Cheese-making is a spring, summer, and fall endeavor in our home kitchen, and at this time I make raw milk cheeses for our home consumption only.  I have been making cheese for 13 years now, and while I have my favorites (hm, St Maure, Belle Paese, Butterkase, and cocoa-espresso-pepper-rubbed Jack), there are still more cheeses to try! Experimentation with new varieties, both with standard recipes and my own creations, is on-going, and I enjoy sharing what I’ve learned with students - and learning from them as well.