One of the few artisan cheesemaking operations in Texas, Pure Luck Farm and Dairy is located near Dipping Springs.
The company’s story begins in 1979 when Sara Sweetser purchased eleven acres together with an old homestead on Barton Creek with a view to raising her daughters.
The land had fomerly been a working tomato farm in the 1930′s and Sara’s appreciation of well-tilled soil led to a productive vegetable garden. While taking care of a friend’s goats, Sara fell in love. Her affection for animals resulted in the acquisition of various pets together with a small herd of dairy goats. Shortly afterwards, inspired by tasting another friend’s cheeses, Sara started to experiment with making her own.
About ten years later, Sara and her husband Denny were one of the first farms in Texas to file the necessary paperwork with the Texas Department of Agriculture (TDA) as a “Certified Organic Farm.” Sara came up with the farm name, decalring it was “Pure Luck that it worked”!
The batches of cheese that Sara made for family and friends were so well received that in 1995, she made the major transition to start a Grade A Goat Dairy. Since then, Pure Luck’s dedication to quality and the family’s love for the goats have resulted in several national cheese honors. Although tragically, Sara died in 2005, her passion and love of the farm remains with her family, with her daughter Amelia heading the cheesemaking operation.
Pure Luck Farm’s version of Feta is inspired by the family’s Greek heritage. Amelia recalls it being the first cheese she learned to make at a young age and it remains a firm favorite.
For production, pasteurized goat’s milk is cultured at 90°F and then allowed to ripen and coagulate with the addition of microbial rennet.
The curd is then cut into 3/4 inch squares and is very gently and occasionally stirred over the course of one hour. After the whey is drained off, the curd is transferred into molds and left overnight. After unmolding, the newly formed cheeses are placed in a light brine for one month.