I was wasting time surfing food blogs, and I found mention that some people who fill uncomfortable with the in-and-outs of bovine dairy farming (separating calves from their mothers, keeping cows continually pregnant) prefer goat dairy products.
How is goat farming different? Does anybody know? I imagine that goat farmers are more likely to be independent, organic, etc., and that they probably operate on a much smaller scale, resulting in less pollution, etc.
I'm very curious. I'll eat my local chevre and crottin regardless, but it would be nice to know the practices behind my delicious salad toppings, pasta mix-ins, and lasagna fillings .
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