Tag Archive | Goat
Seal Cove Chevrotin
Hard, dusty, sweet, yeasty and a piercing, pineapple scent, this Chevrotin from Maine is a treat. Seal Cove Farm started in 1976 with a pair of very productive dairy goats. In 200 they traveled to France to learn French techniques and the diversity and variety of makes exploded. Over 37 years the herd and the eventual […]
Pholia Farm’s Hillis Peak
This past weekend I reviewed Pholia’s Covered Bridge, a tasty, washed-curd (beer!) goat cheese. Here I give you their Hillis Peak, another washed-curd, rubbed-rind goat cheese named after the mountain lying just east of Pholia Farm near Rogue, Oregon. If you didn’t know better, you might think this was a Basque cheese. The impression in […]
Pholia Farm’s Covered Bridge
Three weeks ago I gave you the link to Pholia Farm’s Goat Cam where you can see all the little kids gamboling. This week we take a look at two of their cheeses, starting with Covered Bridge. Gianaclis and Vern Caldwell’s Pholia Farm, a goat dairy and small farmstead cheesemaking operation is located about ten […]
New business puts goat cheese on the menu | Virginia
“I really like doing this. Is this crazy?” Molly Kroiz recalled… “Molly Kroiz, a native of Maine, started making goat cheese in her kitchen just for fun, while living in the Northwest with her husband, Sam, a carpenter from Lovettsville. Now, after winning the Loudoun County Small Business Development Center’s Business Plan Awards in the […]
Gaston creamery owners keep goat farming simple and satisfying
“At the Quail Run Hollow goat farm and creamery in Gaston, everything is tiny, especially the goats. “Everything we do here is miniature,” said Scott Catino, who owns the farm with his wife, Summer Catino. “We do 12 gallons of milk a week? Tillamook spills that filling a vat.” But that’s just the way they […]
Jeune Autize, a goat’s milk Morbier – SFGate
Janet Fletcher’s latest for The Chronicle. Coincidentally, I’m reviewing Morbier this weekend as well. Stay tuned. “Morbier has never been one of my favorite French cheeses, so I was a little surprised by my enthusiasm for Jeune Autize. This latter is, in essence, a goat’s milk rendition of traditional Morbier, the cow’s milk wheel recognizable […]
Twig Farm Soft Wheel goat cheese
Bob Galivan takes a look at Twig Farm’s washed rind wheel: “Twig Farm’s washed-rind wheel is a raw goat’s milk cheese (occasionally raw cow’s milk), made with animal rennet and aged for about 80 days. The rind is washed with whey brine during the aging period. The wheel is about 6 inches in diameter and […]
Freya’s Wheel is worth the search – Janet Fletcher
“In recent years, many would-be West Coast cheese makers have taken a four-day course in artisan cheese making at California Poly in San Luis Obispo. The curriculum includes classroom instruction, hands-on production and enough cheese chemistry to scare off the dabblers. I took the course a few years ago to help me understand the process […]
Seattle Times Feature: Meghan McKenna, cheesemaker
“IT’S EASY to envision Meghan McMahon McKenna as an Irish milkmaid born in an earlier century. Awake before dawn, she’d head to the barn to tend her goats, fill a pail with milk then trudge back to a chilly cottage to spread homemade cheese on brown bread. For her, paradise might be a soak in […]
