goat milk cheese

[Michael Decker]

we have a 100 goat dairy herd, with which we
pasteurize all the milk and then make (we think) an
excellent chevre and montrachet cheese. We also have
5 varieties which include the tradional herb, dill,
and our favorite roasted garlic and parsley. We need
help selling our product. Who has advise or
suggestions with possible NYC connections,
distributors, stores, customers, even critics that are
willing to sample and give us feed back? We seek
advise and suggestions. Thank you for the help 1/5/99