Tag Archive | Goat’s Milk
“Patty Karlin’s Bodega Artisan Cheese for nearly 30 years has helped put the North Coast on the map for handcrafted quality foods, but when faced with mounting costs of keeping her small-scale goat dairy in business, she turned to a startup funder of artisan food startups to take her products to a wider market. In […]
Another from Christine’s beautifully-shot series for the Oregon Cheese Guild.
“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 […]
“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 […]
“Goat cheese might be the most controversial cheese. If you work at a cheese restaurant or behind a cheese counter (as I have) and ask people “Is there anything you don’t like?,” you will hear “goat cheese” like a sad refrain. Why? Is it because people have been inundated with inferior, chalky grocery store goats? […]
“Fantastic handmade cheese, bacon from backyard pigs and homemade jam made from farm fruit aren’t exactly the typical Jane and Michael Stern road-trip finds. If you’ve tried any of the cheeses crafted by Christine Maguire of Rinconada Dairy, a visit to the 92-acre ranch that she and her husband, Jim, manage in Santa Margarita should […]
Janet Fletcher writes: “Continuing her tradition of christening her cheeses with musical names, Andante Dairy’s Soyoung Scanlan brings us the lovely goat’s milk Duet. “In a good duet, you can’t distinguish who plays what,” Scanlan said when I inquired about the name. In this case, the duet refers to goat’s milk and fresh thyme. Scanlan […]
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 […]
There’s a nice slideshow of 24 images of Bay Area artisan cheesemakers from Marin to Contra Costa to Monterey counties including Marcia Barinaga and her wonderful sheep milk cheeses and the newer Schoch Farms.