Category Archives: goat milk

Day 3 of Blue Cheese weekend – Amish Blue Cheese

Day 3 Amish Blue Cheese

The Amish have been making cheese the same way for hundreds of years. The animals are hand milked twice a day, grass feed, are sustainably raised. The cheeses are farmer-certified rBGH free.  Because of the wonderful care given the these animals the cheese is rich in calcium, contains no preservatives or chemical additives.

We will have Amish blue cheese made from cows, sheep and goats. This cheese is great served with wine and crackers, as a dessert with fresh fruit or in dips and pasta.  Our friends at Farris Farms have some WONDERFUL  grass fed steaks that the blue cheese will taste great on. Make sure to wear BLUE for your discount this weekend.

 We have paired it with the following: Stout, Sherry, Scotch, Sauternes,  Porter, Port, and late harvest Riesling.

blue cheese and fresh figsSerrano-Wrapped Figs

Ingredients

18 fresh figs, cut in half

1 cup Amish Blue cheese, softened

18 slices Serrano ham, cut 1/16” thick by 2” wide

1-1/2 cup arugula leaves

1/3 cup extra virgin olive oil

Juice of 1 lemon

1/2 cup slivered almonds, toasted

 

Directions

Preheat oven to 500° F. Scoop a small amount out of the center of each fig half and fill each half equally with the Amish Blue cheese. Put the halves back together and wrap each fig with Serrano. Bake until the Serrano begins to crisp, about 4 minutes. Remove from the oven and set aside.

Whisk together the lemon juice and olive oil and toss with the arugula. Place three warm figs on each plate. Place 1/4 cup of arugula in the center. Sprinkle with the almonds and serve

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Filed under Amish Cheese, Blue Cheese, Chef Lippe, goat milk, recipes

King Crab meets Mr. Goat a match made in heaven!

By Chef Lippe

vare cheese

Crab meat is one of my favorites and so I combined it with a new favorite Vare (va-RAY) a goat cheese from Asturia Spain.  This is a small Artisan produce cheese where the family only makes about 200 cheese a week.  It is a pasteurized cheese steeped in brine for 12 to 24 hours, then aged for 40 to 50 days. This is when the cheese developes its natural rind richly coated with gray white molds. The cheese is smooth, firm and dense in texture and the flavor is herbaceous and sweet with just enough salt to make it balanced and mellow as a whole.

The combination of the cheese with the crab is quite addictive!

Ingredients:

4 to 8 whole crabs depending on size

1 Vare cheese, grated

4 tablespoons butter

4 tablespoons flour

2 cups cream

Salt and pepper to taste

Directions:

Cook crab until done and let cool. About 20 minutes

Harvest meat, saving body cavity.

Make a thin bechamel with butter, flour and hot milk by melting butter, stir in flour and then slowly add hot milk. Once the milk has been added stir in half of the grated cheese. Cook on low about 10 minutes stir entire time.  Add salt and pepper to taste.

crab stuffed

Once bechamel is done stir in crab meat and pour into cleaned crab bodies.

Cover each with remain cheese and broil until bubbly and brown.

Enjoy

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Filed under Artisan Cheese, Chef Lippe, Crab meat, Food, goat cheese, goat milk, recipes, Vare

Summer Squash Soufflé with Goats Milk

By Chef Lippe

 

A soufflé made with goats milk is light with subtle flavor.  It also has more calcium, magnesium, potassium and vitamin A, than cow milk. The combination of carrots and squash add a pleasant sweetness to the dish which combined with the nutty flavor of Taleggio cheese is a wonderful flavor combination. This is a perfect summer appetizer. You need to serve it right away before it falls.

Ingredients:

½ cup carrots, peeled and cut into chunks

½ cup summer squash, peeled and cut into chunks

5 Tablespoons butter, softened

5 tablespoons flour

7/8 cup of goats milk

3 eggs, separated

2 Tablespoons Taleggio, grated

Salt and pepper to taste

 

Directions

Stem carrots and squash until soft, mash with potato masher in to a puree. Set to side

 

Melt butter in a pan, add flour, stir well then add milk gradually. Salt and pepper to taste.

 

Add carrot and squash puree and mix well, let it cool down to room temperature, add egg yolks and Taleggio beating well (smooth mixture).

 

Beat egg whites to a stiff consistency and carefully fold into squash mixture.

 

Fill buttered ramequins to ¾ full and cook in pre-heated oven until the soufflé rises and turns golden on top.

 

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Filed under Chef Lippe, Food, goat milk, recipes, souffle