Grazing management with dairy goats and regional cheese production

70 dairy goats graze on 4.5 hectares of steep pasture from mid-April to October using continuous stocking. The farm, managed by Helmut Grossgasteiger since 2006, transitioned from tie-stall cattle to loose housing and organic grazing goats for improved profitability. Milk from the goats is processed into cheese at the on-farm dairy, producing 30,000 liters annually. The cheese is marketed locally through farm shop, gastronomy, and resellers. Grassland is mowed once yearly, and goats receive daily grain. Seasonal lambing reduces winter workload. Contiguous grazing areas and regular deworming are essential due to high parasite pressure. Overseeded pastures support sward development.