Maui goat dairy makes debut
By Christie Wilson
Neighbor Island Editor
OMA'OPIO, Maui — Goat herding is not what Thomas Kafsack had in mind when he sold his software company and moved from Germany eight years ago to enjoy a leisurely retirement at a luxury home in Ka'anapali.
Christie Wilson • The Honolulu Advertiser
But after a few years, Kafsack and his wife, Eva-Maria, decided they had had enough of resort life, and bought 42 acres of kiawe scrubland on the lower slopes of Haleakala. They cleared the property and created fenced pastures, a big red barn for horses and two miles of riding trails.
Eva-Maria Kafsack hooks up a doe for milking at the Surfing Goat Dairy, which she started with her husband at Oma'opio. The dairy just received approval to begin commercial production.
They also purchased 45 goats from a Big Island dairy that went out of business, and built a 1,000-square-foot cheese processing plant for $500,000.
All told, the Kafsacks have invested $3 million in their Surfing Goat Dairy, which just received state approval last week to begin commercial cheese production.
Surfing Goat Dairy products will make their public debut at the 'Ulupalakua Thing agricultural trade show, April 27 at 'Ulupalakua Ranch in Upcountry Maui.
The couple plan to spend another $3 million building a bed-and-breakfast operation with 12 guest rooms. They said they hope to start construction on the one-acre site in weeks.
The guest ranch is designed to accommodate disabled visitors, who can enjoy horseback riding and other activities. The Kafsacks said there is great demand, particularly in Europe, for vacation destinations that cater to travelers with special needs.
They chose goat cheese because they used to live on Sylt, an island off the northwest coast of Germany where some friends own a goat dairy. And the Kafsacks like to eat goat cheese — every day.
To gain experience, Eva-Maria, a former schoolteacher, worked at the dairy at Sylt and others in Germany, France and Austria, where she also attended a dairy institute.
The Kafsacks purchased a 12-station milking stand and pasteurizing equipment from Europe, and experimented with different types of cheese while awaiting a health permit to begin full-scale production.
The Surfing Goat Dairy makes more than 10 varieties of cream cheese — including apple-banana-curry, mango, horseradish, and herbs and garlic — along with fresh and aged soft goat cheese and a whey soft drink made from the liquid byproduct of the cheese-making process. It's delicious mixed with strawberry or liliko'i syrup and served cold, Thomas Kafsack said.
The couple already have been in contact with chefs, health food stores and others eager to use fresh, locally made goat dairy products. The dairy can turn out 50 to 80 pounds of cheese a day.
Surfing Goat Dairy also has succeeded in turning out kids: 90 were born in a recent six-week period. The Kafsacks had to assist with many of the births and worked around the clock bottle-feeding the baby goats so the does would have milk available for cheese-making.
"Before I retired, I was working 18 hours a day, six days a week. Now I'm working 18 hours a day, seven days a week," Kafsack said.
