Misty Lovely is an Amish raw milk goat cheese made in Leola, PA by Amos Miller at his Misty Creek Dairy. The Amish make their cheese with recipes that have been handed down for generations. Misty Lovely is an exception. Amos Miller has established himself as the “go-to” goat ricotta producer with this velvety invention.
The story goes like this… Once upon a time, in a little tiny village close to Lancaster Pennsylvania cheese maker Amos set out to make a feta goat cheese. He had a nice farm, and the goats were fed the Pennsylvania grasses and clovers and were cared for like members of the family. The goats even got to watch the children play at the village school which is next door at lunch time. They were happy goats. And yes happy goats make better milk! Back to the story…. Amos set out to make a feta goat cheese. He took the raw goat milk added vegetable rennet, Celtic sea salt, lots of love and a few secret ingredients and worked his magic. He watched over his new cheese for 60 days and at the right time he sampled his product and was surprise with the feta. His cheese did not taste like a feta. It started out like a feta in your mouth but finished like cheddar. What to do now? It’s not a feta nor was it a cheddar but it had a wonderful flavor more like a ricotta salata. They took the cheese into town and asked Bill, at the Clock Tower Cheese Shoppe in Gap, PA to try it. Bill sniffed it, pulled the curds apart and tasted it. He did a happy dance and declared it “lovely” and a cheese was named.
Raw milk cheeses are aged for 60 days which allows for a natural pasteurization and allows the cheese maker to retain a lot of the flavors of the raw milk. More and more Amish families are turning to cheese making to preserve their way of living. These cheeses are Artisan/Artisanal cheese that are produced primarily by hand, in small batches with lots of attention paid to the tradition of cheese making. This cheese is also classified as “farmstead” by the American Cheese Society. This means that it is made with milk from the farmer’s own herd or flock, on the farm where the animals are raised. More and more people want to know their farmers and where their food is coming from. Americans are learning that there is so much more to cheese than Kraft and cheddar. It is reported that an average American will consume 10 pounds of cheddar a year. One of the other things you will notice is that an Artisanal cheese’s flavor will change over the year. In the spring it tends to be creamier and richer while in the winter months while the animals are eating hay it becomes more dense and piquant.
But once you taste really good cheese it’s hard to go back to the other cheeses that they grew up with. This is one of those cheeses. It becomes addictive and the more you eat the more you want!
Try Stuffing dates with shredded Misty Lovely goat cheese, some cream cheeses and almonds.