Photos: Making goat cheese at Decimal Place Farm in Clayton...

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Photos: Making goat cheese at Decimal Place Farm in Clayton County

Photos: Making goat cheese at Decimal Place Farm in Clayton County

One of the herd peers out from the fence beside the barn at Decimal Place Farm in Conley. (Chris Hunt/Special)

Decimal Place Farm owner Mary Rigdon takes baby goats outside to romp and graze just outside the barn. (Chris Hunt/Special)

Two baby goats at Decimal Place Farm in Conley. Baby goats are kept separate from larger adult goats to avoid injury or herd bullying. (Chris Hunt/Special)

Barn manager and project coordinator Adam Pendergrast and owner Mary Rigdon at Decimal Place Farm in Conley. Farm days can start at 4 a.m. or 6:30 a.m., depending on what chores are required for the day. (Chris Hunt/Special)

Barn manager and project coordinator Adam Pendergrast and Mary Rigdon, owner of Decimal Place Farm, walk four goats from the barn to the milking room. (Chris Hunt/Special)

One goats in the milking area of Decimal Place Farm mugs for the camera. "It's a whole lot easier to milk happy goats," Decimal Place Farm owner Mary Rigdon says. "The goats are fed while milked, then released to drink water, as they usually come away from the process pretty thirsty." (Chris Hunt/Special)

Goats get lined up in the milking area at Decimal Place Farms in Conley. (Chris Hunt/Special)

Thirsty goats exit the milking area of Decimal Place Farm in Conley. The goats come in one door and exit another. (Chris Hunt/Special)

Mary Rigdon, owner of Decimal Place Farm, leads a herd of goats from the barn to one of their grazing areas near the creek on the property in Conley. (Chris Hunt/Special)

A machine called a bulk tank is the next step after milking. (Chris Hunt/Special)

The pasteurization tank, including a wall mounted graphing chart recorder for evidence of critical temperatures and times during the process at Decimal Place Farm in Conley. (Chris Hunt/Special) for story 060216 cheese

Mary Rigdon, owner of Decimal Place Farm, checks the incubation pots before deciding what kind of cheese to make based on time, temperature and ingredients. This batch was set to be a chevre, a creamy type goat cheese. (Chris Hunt/Special)

Mary Rigdon, owner of Decimal Place Farm in Conley, inspects a fresh batch of chevre, a creamy goat cheese, just prior to consumer packaging and distribution in the creamery building. (Chris Hunt/Special) for story 060216 cheese

Packages of freshly made artisinal chevre goat cheese from Decimal Place Farm await transport to markets, restaurants and stores. (Chris Hunt/Special)

A fresh vegetable and chevre strudel made by Mary Rigdon, owner and cheesemaker at Decimal Place Farm. (Chris Hunt/Special)

A fresh vegetable and chevre strudel made by Mary Rigdon, owner and cheesemaker at Decimal Place Farm. (Chris Hunt/Special)

A 'sometimes' indoor cat is one of a team of felines that patrol the grounds and buildings at the farm to keep potential mouse problems under control. Two dogs are also employed to protect the goat herds from predators while they graze. (Chris Hunt/Special)

Barn manager and project coordinator Adam Pendergrast takes care of a long list of morning chores as he walks away from the milking and creamery building at Decimal Place Farm in Conley. Behind the building is the vegetable and beekepping area. Some of the farm fresh vegetables are used in the cheesemaking process. (Chris Hunt/Special)

The sign that greets visitors as they enter Decimal Place Farm in Conley. (Chris Hunt/Special)

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One of the herd peers out from the fence beside the barn at Decimal Place Farm in Conley. (Chris Hunt/Special)

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