A mostly self-taught cheesemaker and farmer, Deborah Rogers operates her farm in a manner that is unconventional and decidedly pro-goat. "I make cheese so I can have more goats," she admits.

On picturesque Fort Worth property that was once her grandparents', Deborah feeds her herd entirely on grass and boughs, making her one of a few completely pasture-based American goat dairies. She's especially generous with the babies, allowing them plenty of milk even at the expense of her cheese operation.

"Babies are the future of this farm," she explains. And mama's milk is key to their health: "If goats are unhealthy when they're little, they are never quite right."

Cheesemaking and goat-raising are new ventures for Deborah, in prior lives she was a Ford model and a stockbroker. She's taken to her new occupation brilliantly, making fresh chevre that is bright and clean with flavors of her land.

Sorry, Deborah's Farmstead cheeses are currently unavailable.