The cashmere goat belongs to the domestic or wool goats and is horned. They come in gray, white, black, and brown. In Europe, the main focus is on white goats, because the white wool can be dyed any color. The wool of the cashmere goat is long and fine.
Until the late Middle Ages, legend shrouded the origins of cashmere.
It was not until 1664, when the French physician Bernier (Bernier) visited Tibet, accompanied by the Great Moghul (Great Moghul), that it was discovered that superb fabrics were spun from the wool of goats. 200 years ago, after careful design, the first animals were imported to Europe.
Featured Cashmere Goat
The cashmere goat (Capra hircus laniger is not a species but a phenotype limited by its excellent undercoat having an average thickness of 19 microns. The velvet goat is usually small and stumpy in height. Pendulous ears and strong horns are typical.
A usually long and smooth granary coat is covered with relatively, particularly fine, soft, and supple cashmere. Only the face and ears are always short-haired. The color changes from white to black.
Distributing Cashmere Goats
About 200 years ago, the first animals were dated in Europe. Today, most cashmere goats live in the People’s Republic of China and Mongolia.
Starting in 1970, large cashmere goat farms were established in Australia and New Zealand, followed by the United States in 1989. In Europe, until 2006, cashmere goats were mainly distributed in Scotland. As far as we know, today the largest European flock lives in Devon, England.
Cashmere goats can be raised basically like any other goat. They have comparable likes and dislikes. Their wool gives them excellent cold tolerance during the winter months.
Cashmere goats grow slowly and therefore young goats should not be mated for the first time until they are two years old. This allows them to develop undisturbed.
Cashmere goats are not barn dependent. In many cases, a windproof, dry shelter is sufficient. It is important to provide them with enough roughage with high crude fiber content.
In the spring, the animals reset their winter wool, which is the highly sought-after fine fiber of cashmere. A goat then produces 100 to 400 grams of unprocessed cashmere.
Before combing the cashmere with a metal comb, we brush the goat’s outer hair with an ordinary brush to stop the hair from clumping and to make the cashmere shed hay and dust.
We used a large comb to comb the undercoat of the goat’s fleece goat. Most of the outer hair stays on the animal and continues to protect the animal well from many various elements.
Cashmere goat products
Cashmere goats offer a variety of quality products. Almost everything can be utilized. What most people know already is cashmere, the particularly fine undercoat wool of winter coats. But milk products are also unique, and leather, as well as fur, are particularly suitable for any type of clothing.
Cashmere is the name given to a high-quality coat of cashmere goat winter fur. It protects animals from bites and colds in winter. The average thickness of the fibers must not exceed 19 microns (thousandths of a millimeter) to be considered cashmere. Other parameters are equally important in order to obtain a good final product. However, a good pure fiber can only reach its full potential with a carefully processed cashmere, whether it is a combed yarn for hand spinning, a final spun and twisted yarn or a knitted product such as a certain kind of scarf.
Cleaned and deboned cashmere is prepared for spinning as a carding strip;
Single or two-ply twisted knitting yarn;
Two-ply twisted knitting yarn;
. Collins finished products on request or order
If you have any questions or special requests, please contact us. We will be happy to advise you.
Dairy products made from raw, unprocessed milk taste best. People who are lactose intolerant can use hard cheeses without hindrance, as lactose is degraded here in large quantities.
Fresh milk from cashmere goats
Cashmere goat milk is rich in composition and has a mild, slightly sweet flavor with a slight almond aroma. It is best to drink fresh, chilled, or sh until not too cold or hot, directly from the cashmere goat. Even those who do not like the usual goat’s milk due to its sour taste may love cashmere goat’s milk.
Fresh cheese made from cashmere goat’s milk
Mainly for our own consumption, we produce fresh cheese from raw Kashmiri goat’s milk. The cheese is seasoned with sea salt and a little olive oil is added to give it the best taste. Cream cheese can be used for example in delicious appetizers. It goes well with smoked salmon. If you don’t mind doing this, cream cheeses can be served in fagottinis, regardless of whether they are made of dough or crepes.
Cheese made from raw Kashmiri goat’s milk
Our Kashmiri goat rind hard cheeses have a short dough and a slightly acidic aroma. The carotenoids contained in cashmere goat’s milk turn the cheese dough light yellow in color, while goat’s cheese is not usually white. The aroma is also permanently different from the usual goat cheese. It gives the best aroma when sliced thinly. The hard cheese pairs well with a glass of rosé, reminiscent of Mediterranean mountain cheeses. A convincing way to immerse yourself in vacation rates.
Natural soap in cashmere goat’s milk
The rich milk of our cashmere goats is perfect for further processing into cosmetics. Refined with precious oils and beeswax, the milk brings beauty to natural soaps YvonneSéraphineScherrer has duly formulated this milk soap with precious essential oils: this fragrance is rustic, almondy, warm, and gentle.