Glamptuary Review - Mountain Goat Lodge
HIGHLIGHTS INCLUDE A CHEESEMAKING CLASS, GOATS, CHICKENS, MORE GOATS, AND A STAY IN A RETRO CAMPER NEAR SALIDA, CO., AND BOBBY MILKING A GOAT.
Christina was especially looking forward to our Glamptuary trip to Mountain Goat Lodge. When we talk about owning and operating a Glamptuary of our own, goats are on the top of her list when it comes to our animal sanctuary discussions. We’ve also talked about chickens and Mountain Goat Lodge has plenty of those as well. One of the many awesome things about our visit to the lodge was that we could interact freely with all of these animals at any time. In addition to goats and chickens, we also had the opportunity to hang out with ducks, llamas, dogs, cats and the wonderful owners of Mountain Goat Lodge - D’arcy and Gina Marcell.
From left: Gina Marcell, Bobby Marsden, D'arcy Marcell
D’arcy and Gina opened the doors 12 years ago after they moved themselves and their herd of goats from Washington in search of a dryer climate.
The main lodge was designed and built to operate as a Bed and Breakfast, which Gina and D’arcy continue to operate today. There are six suites inside the main lodge, along with multiple large seating areas, a deck, jacuzzi, and a commercial grade kitchen where Gina and D’arcy prepare meals for the guests.
The property spans 20 acres, as Gina and D’arcy seized the opportunity to grow beyond the initial B’N’B business by adding a glampsite and hobby farm. In addition to the main lodge, there are now retro campers, tipis, and a double-wide trailer offered as seasonal glampsites.
We opted for the Retro Camper as our glamping home for the weekend. It was nicely adorned with comfortable bedding and towels. It had a small kitchen, bathroom and fridge and although compact, was perfect for the minimal amount of time we spent inside.
There is also a 26’ Geodesic dome on the property that operates as a green house. This is where Gina grows a large collection of tasty veggies, herbs, and fruits which she uses in all her breakfasts she prepares for her guests.
Of course, Gina also uses farm-fresh eggs and goat milk which is graciously supplied by the hens and goats who live on the farm. We were delighted on our first morning to be treated to fresh yogurt made from goat’s milk, homemade pastries & bread, huevos rancheros and a really tasty cappuccino concoction - all courtesy of Gina and D’arcy who prepare every breakfast together at the lodge.
After breakfast, we caught wind that clouds were going to roll in with a forecast for rain. We decided to squeeze in a hike and explore the 20 acre property before the weather moved in. The trailhead entrance was conveniently located right near the lodge entrance.
The trail wrapped around the front of the property and opened up on the back 18 acres. In the span of 10 minutes blue skies turned to clouds so we picked up our pace a bit.
As we headed down the path, we noticed we had some friends joining us. The goats also decided to squeeze in a hike, along with the ranch dog Layla whose job is to protect the herd. The goats, Christina, Layla and I had a great time exploring the property. After awhile, we noticed that the goats and Layla were actually herding us. It felt cool to be included as “one of the gang.”
We wrapped up our hike with the herd just in time, as we felt some sprinkles falling from the sky.
Mountain Goat Lodge is located just 6 miles from the town of Salida, CO and with a quick google search, we discovered that Splits Happen bowling alley was just minutes away. Seeing as though our lodge activities would be postponed for a rain delay, we decided to roll on over to the alley for a quick game. It was close…but there was a clear winner after the 10th frame…
After bowling and some lunch, we headed back to the lodge for a cheesemaking class taught by Gina.
We met in the kitchen at the lodge where Gina had two different types of milk which is the base used in cheese making. We had goat’s milk from the farm, and also some cow’s milk donated by a local dairy farmer. Gina began the class by highlighting the difference between goat’s milk and cow’s milk - with the main differentiator being the fat content. She also explained how raw milk is properly exchanged through herdshare.
From left: Cow’s milk, Goat’s milk
Gina explained that, per her recipe, there are three main ingredients needed to make cheese:
Raw milk
Mesophilic culture (A starter that’s basically dried cheese)
Liquid rennet (You can also use vegetable rennet)
Then you’ll need a stainless steel pot, a steel colander, a thermometer, a spoon, and depending on the type of cheese you are making - some thing to drain the cheese with (a cheese cloth for example).
You’ll also need time as making cheese is a two-step process that can involve a 6-10 hour waiting period while the cheese drains in between steps.
Gina teaches a hands-on class which is great, and we were pleasantly surprised by how simple the process was.
We made mozzarella out of the cow’s milk and a chevre out of the goat’s milk - which makes perfect sense as “chevre” means “goat” in French.
Mozzarella made by yours truly
Triumphant Cheesemakers with our chevre
After our cheese making success, it was time for our next class which taught us the ins and outs about how to raise chickens.
This was another hands-on class which proved challenging at times because the chickens didn’t always want to participate.
Chickens aside, Gina gave us a thorough education on how to properly source, raise, care for, and breed chickens. She also explained how to create the most optimal conditions for the hens for laying eggs and brooding. We even had the opportunity to learn about and do some doctoring - and Christina was great with the chickens!
Gina also offers a class on how to care for goats which we weren’t able to take BUT…I was able to milk a goat before we left and I was told I have a very natural technique.
Future goat herder
We thanked the chickens, the goats, and Gina for their time and for hosting us over the weekend. Having the opportunity to glamp amongst a working a farm AND learn about how the farm operates made this a truly memorable Glamptuary experience.
I made sure to say good-bye to the llamas and Layla - the trusty guardians of the herd - and thanked them for their service.
And on the way out, someone wanted to say, ‘this isn’t good-bye…but see you on down the path.’
If you’re looking for an immersive farm experience with the touch and service of a Bed and Breakfast, then Mountain Goat Lodge is a great choice. There are a variety of glamping options for you to choose from and if you’re looking for the full B’N’B option - there are guest suites available in the lodge. Don’t worry, Glamptuary supports you no matter how you want to experience Mountain Goat Lodge…just as long as you experience it. Thank you D’arcy and Gina for allowing us to spend time with you and the animals!
Helpful Information For Planning A Visit To Mountain Goat Lodge:
Booking: Directly on the Mountain Goat Lodge Website
Nearest Major Airport: Denver International Airport
Drive times: 2.5 hour drive from Downtown Denver, 3 hour drive from Airport
Nearest town is Salida, CO - 6 miles away (11 minute drive)
Nearest hospital - Heart of the Rockies Regional Medical Center - 6 miles away (11 minute drive)
Paved road access, dirt roads inside the property
Breakfast provided for guests who opt for the service. Beverages provided along with gourmet coffee concoctions courtesy of Gina
Grills are provided at each glampsite and near the lodge.
Refrigerator in each glampsite.
Each glampsite is fully stocked with plates, silverware and drinking glasses
Private restrooms and showers for each glampsite
Towels provided, some toiletries provided, no hairdryer provided
Half the farm property is shaded
Wi-Fi is available around the farm
Dog-friendly
Family-friendly
Open for group bookings and events
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