Category Archives: goat cheese

Goat Cheese Souffle with Honeyed Apricots

goat cheese souffle

Misty Lovely Goat Cheese

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!

To start off any cheese souffle, you need a bechamel sauce.  You may be familiar with this sauce from making it for other dishes – mac and cheese or lasagna.  It’s a basic white sauce that’s a staple of French cooking, made from a roux of butter and flour cooked in milk.  You’ll also probably be pretty familiar with how to make it if you’ve ever made your own gravy.

But before we get started, a few tips:

1) Separate your eggs first, right out of the fridge, then let them sit at room temperature while you prepare the rest of the ingredients

2) Pre-measure and lay out everything beforehand.  You don’t want to be running to the fridge for the cheese while your bechamel is burning on the stove.

3) Put your oven rack as low to the floor of the oven as possible.  It helps lift the souffle without the burning of the top.

4)  Be sure the bowl and whisk you’ll be using to beat your egg whites are metal, completely clean and dry.  The smallest trace of oil will prevent the egg whites from whisking properly.

5) Be sure to visit Florida Cheese Club to order your Misty Lovely Goat Cheese.

Honeyed Apricots
2 Tablespoons granulated sugar
1 Tablespoon honey
2 Tablespoons water
pinch of cinnamon
1/4 cup cognac
1/2 tsp. vanilla extract
1/2 cup dried apricots, halved
juice of half a lemon

Goat Cheese Souffle
2 Tablespoons butter (+1 Tablespoon to grease your ramekin)
1 Tablespoon sugar
2 teaspoons flour
pinch of nutmeg
1/2 cup milk
2 oz. crumbled Misty Lovely goat cheese
2 eggs, separated
1/8 teaspoon cream of tartar

To make the honeyed apricots:

Bring sugar, honey, water, cinnamon, cognac and vanilla extract to simmer in a small saucepan over medium heat until syrupy, about 5 minutes.  Add the apricots and cook 3 minutes more, then add the lemon juice.  Let cool while you make your souffle.

To make the souffle:

Preheat oven to 350°F.   Brush a 16 oz. ramekin with softened butter.  Coat with sugar.

Warm the milk in a small saucepan over low heat.  Meanwhile, melt your butter in a medium saucepan over medium-low heat.  When the foam starts to subside, add your flour and nutmeg, whisking constantly for 2-3 minutes.  This is your roux.  You don’t want it to brown, you just want to cook out the starchy taste of the flour, so do not be tempted to raise the heat.  Add your warm milk and continue whisking over low heat until the mixture thickens (if your whisk leaves a noticeable “trail” in the sauce, it’s done).  Remove from heat.

Add your goat cheese and whisk until melted.  Add the egg yolks one at a time, and continue whisking until smooth.  Transfer to a bowl and refrigerate while you whisk your egg whites.

Beat your egg whites and cream of tartar with a stand or hand mixer with a whisk attachment until stiff peaks form.  They should be glossy and smooth, and stand up straight when you pull the whisk out.

Add 1/3 of the egg whites to the cooled bechamel mixture and gently fold in until incorporated.  Repeat with the remaining egg whites.  Pour the mixture into the ramekin, leaving about 1 inch of space from the top.  Run a clean finger around the edge of the ramekin, leaving a sort of “well” so the souffle will rise straighter.

Place on a baking sheet and into the oven for about 20 minutes (keep an eye on them – times can vary).

This is a great, lightly sweet dish that can be eaten as an appetizer or dessert, or even a brunch-time meal.

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Filed under Amish Cheese, Artisan Cheese, goat cheese, Misty Lovely

Midnight Moon

midnight moon 1

A goat’s milk gouda-style cheese, made in Holland for Cypress Grove Creamery.  Aged over a year, this is not your traditional goat’s milk cheese.  When you open the wheel it smells sweet. It is creamy with the little crunchy crystals, nutty and brown buttery up front with a silky caramel finish and it just melts in your mouth.  Serve with a lemon flavored cracker with Greek Olives.

This cheese is great for any cheese board and most people will not guess that it is a goat cheese.  Some have called it cheese porn and once you try it you are hooked. It is the cheese that you will wake up in the middle of the night craving only to find that the kids ate the last of it.  No worries we ship! Florida Cheese Club

Paired with the Aquinas Cabernet Sauvignon from Napa Valley, Syrah, Sweet Sherry, Belgian Dark, Stout and Trippel.

Cheese Type: Gouda

Milk Type: Goat

Rennet: Vegetarian

Age: 12 months

Origin: Holland

 

 

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Banon Cheese

banon village

It is rumored that Emperor Antoninus Pius who died in 161BC, died from eating too much Banon Cheese.

What makes this unpasteurized  goat cheese so special you ask?  It is the way they make it and it has been made this way for a very long time.   The cheese was first made by a couple in the village of Puimichel near the town of Banon in the region of Alpes-de-Haute Provence.

The unpressed curd is placed in an earthenware jar and seasoned with salt and pepper and doused with vinegar and eau de vie, a clear fruit brandy then left to ferment. The cheese will last for years becoming stronger with time.The cheese when young taste sour and chalky, but let it age and you have a little piece of heaven. After a few weeks the young cheese is wrapped in chestnut leaves to continue the ageing process.

How can you tell a good Banon Cheese? By the color of the leaves. Dark green or brown are the best.  It is very soft and creamy with a fruity and slightly nutty taste and a pungent aroma. The taste and texture change with age.  The rumor says that if you taste this cheese during the month of May while in France at the Banon Cheese festival you will forever yearn to return to Banon.

You can be certain when purchasing Banon cheese from France that you will always get a similar product. The French, who awarded Banon the AOC, or term of controlled origin in the 2000s, regulates the production of the cheese. This means that only certain cheese meeting the French standards for the production of Banon cheese, may be called so. The French regulate all aspects of how, where and when Banon can be produced and labeled within their country.

The word Banon is pronounced ban-awh. The final n as in many French words is not pronounced. You may also find Banon cheese called Banon à la feuille, translated as cheese of the leaf or cheese with a sheet. It is sold in small rounds that are traditionally wrapped with chestnut or grape leaves to enhance the flavor of the cheese and keep it moist, which hastens the production of molds adding even more flavor as the cheese ages. As it ages, the cheese becomes more creamy in texture and richer in flavor, providing a somewhat fruity tasting cheese. Banon cheese is usually served as an hors d’oeuvre or with fruit and wine.  Pair with Chenin Blanc or a Bordeaux.

 

Cheese Type: soft

Milk Type: goat

Rennet: animal

Age: 3 weeks

Origin: Bannon

Region: France

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Drunken Goat

drunken goat 2

Drunken Goat is a most unusual goat cheese.  So you ask, “What’s with the name?” Perhaps you have images of goats weaving about the pasture, teetering, perhaps sparring, and maybe snoozing on their backs with hooves in the air pointing to azure blue skies. But just to clear the air, neither wine, nor any other form of spirit is fed to the goats. The name is a figurative one, referring to the manner in which this goat cheese soaks up the sumptuous red wine in which it’s bathed. Drunken Goat comes from the Murcia region of Spain, which is famous for its Doble Pasta wine as well as its excellent goat’s milk. The milk used to make this cheese comes exclusively from Murciana goats. It is high in both fat and protein, giving this cheese its amazing creaminess. Drunken Goat is aged for a short period of time before being immersed in the Doble Pasta wine for 72 hours or so. The result not only adds flavor to the cheese, it also imparts an incredibly stunning violet color to the rind. Usually rinds are various shades of brown or cream, sometimes with moldy patches of blue. It is definitely unique for a cheese to have such a brilliantly colored, violet rind. Some have likened the hue to the fiery sunsets seen in the region where it is made. After the cheese has had its luxury Doble Pasta bath, it’s then aged for an additional 75 days to allow full maturation and intermingling of the cheese and wine flavors.

TASTING NOTES

The Doble Pasta wine, which once bathed your Drunken Goat, is a young wine with pronounced flavors. It gives the cheese both its color and its flavor. You can expect to smell the aroma and taste the wine in the finish of the cheese. The flavor begins mild and oh-so-creamy, but finishes with a wonderful tangy sweetness and a fruity, luscious, grapey aroma. Serve it with desserts or as an appetizer.  Pairs with medium fruity red wine, chorizo, almonds and olives. Try using this cheese in your next grilled cheese with a little tapenade.

Cheese Type: Semi-soft

Milk Type: Goat

Rennet: animal

Age: 75 days

Origin: Spain

Region: Murcia

drunken goat crostini

Fig and Drunken Goat Crostini:

By Jamie Oliver

  • 1/2 baguette, sliced at a diagonal, 1/2″thick
  • olive oil
  • 1 pint of figs, washed and stemmed
  • 3 Tablespoons creme fraiche
  • 1 egg yolk
  • 1/2 teaspoon dry mustard powder
  • 3/4 cup shredded drunken goat cheese (or manchego, or campo)
  • salt and pepper
  • drizzle of vegetarian worcestershire sauce, or balsamic vinegar
  • finely chopped rosemary, or thyme

Directions:

  • preheat the broiler. drizzle a bit of olive oil and a sprinkle of salt on the sliced bread, and toast under the broiler very slightly on both sides. cover a baking sheet with foil, and place or arrange the toasts on it.
  • thinly slice up all the pretty figs – each toast will use 3-4 slices. quarter the rest of the figs and scoop out their guts. spread these on the toast.
  • mix together the creme fraiche, egg, mustard, and shredded cheese. season with salt and pepper. spread this mixture on the toast, covering it completely to the edges. broil the toasts until the cheese is bubbly and dark golden. remove the toasts from the broiler and let cool slightly. top each toast with a few sliced figs and a pinch of rosemary.

there’s enough cheese sauce in this recipe for at least a dozen small toasts. depending on how stingy you are with it, you could get up to 20.

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Filed under Artisan Cheese, Chef Lippe, Drunken Goat, Drunken Goat Crostini, figs, goat cheese

Nocetto di Capra

Orobica goats

Nocetto di Capra is a soft-ripened pasteurized goat cheese from Lombardy.  Ambrogio uses milk from Orobica goats which are indigenous to Bergamo. The cheese is sweet, well balanced and like velvet on your tongue. It is a triple cream cheese slightly nutty with hints of mushrooms and walnuts.  On the whole this is a very mild almost aloof cheese even in its only highly addictive decadent way.  Once you have tried this cheese you will be hooked.

Pair this Cheese with Sauvignon Blanc, French Rose or even a wheat beer.

Warning!!! This cheese is addictive and not available year round.

Weight: 2.2 lb (1 kg)

Milk: Goat, pasteurized

Rennet: animal

Format: Soft-ripened — Wheel

Origin: Lombardy, Italy

Aged: 3 – 5 weeks

Paste: White

Rind: Soft snowy white and edible

Texture: Soft creamy texture of a firmer Brie

Goat cheese crostini

Warm Goat Cheese Crostini with mixed greens, pears and radishes.

8 thin slices of a French baguette
Olive oil for drizzling
1 tablespoon lemon juice
3 tablespoons extra-virgin olive oil
8 thin slices of goat cheese 6-8 ounces (Nocetto di Capra or similar cheese)
2 radishes shaved thin
4 cups baby mixed greens
1 ripe Bosc pear, peeled, cored, and thinly sliced
Kosher salt and freshly ground black pepper

Place a cookie tray with bread slices drizzled with olive oil in a preheated, 350-degree oven until crostini is golden brown (approximately 10 minutes). In a small bowl, combine the lemon juice and 3 tablespoons olive oil and season with salt and pepper. Place goat cheese on crostini and warm in oven for several minutes. In a bowl, combine radish, greens and pear and dress with lemon dressing. On cool plates, serve a pile of the salad, two crostini, and a drizzle of the remaining dressing. Garnish the plate with a generous amount of freshly ground black pepper.

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Cabra al Romero

rosey goat with honey on bread

Cabra al Romero is made by Lorenzo, our producer of choice for the Murcian favorite Cabra al Romero cheese. This relatively new production riffs on the popularity of herb-crusted cheeses; in the final days of aging, the pasteurized goat cheese is rubbed with a fair quantity of rosemary and lard. The essence of the herb permeates and complements the tangy-sour cheese.

This fruity and herbal goat cheese has as intriguing and complex a flavor as only a cheese rubbed in lard could. The grassy, fruity essence of the rosemary comes across strong at first but the goat’s milk flavor quickly builds into a perfectly sweet and creamy delight.  The rich savoriness of the lard is clearly present and carries throughout the taste but does not overcome the complex flavors that develop over it. This cheese is great to eat on a slice of your favor baguette, as it is so buttery in flavor you will want to try to spread it.  Drizzle with a little honey and enjoy with a light, fruity red wine, a nice crisp red apple on your cheese board and you have a nice lunch for you and a few friends.  This cheese is an excellent melter so try it melted over your favorite vegetables as part of your next meal.

Cheese Type: soft

Milk Type: goat

Rennet: animal

Age: 3 months

Origin: Spain

Region: Murcia

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Day 5 – count them 13 different blue’s

Blue cheese big time

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September 20, 2013 · 11:07 pm