We make small batch, goat cheese by hand, using only the milk produced by our goats. Our chèvres are fresh cheeses, ready to eat immediately, while our bloomy rinds and hard cheeses are aged, producing complex and nuanced flavors that are unique to our environment. Healthy, happy goats make better milk, and better milk makes better cheese. Always remain faithful to the cheese – and the goat!
Dolly Mama’s Chevre
Our plain chèvre is mild, creamy and spreadable. It’s simple and delicious, allowing you to taste the freshness of our milk. It’s also a great substitute for cream cheese in a cheesecake recipe! We regularly offer our chèvre in a few different flavors including Herbs de Provence, tajin, and chili/fig, while other seasonal offerings can include fresh chives and lemon/dill.
Ingredients
Pasteurized milk, cultures, rennet, salt, flavorings
Original
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Ingredients
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Flavor One
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Ingredients
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Flavor Two
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Ingredients
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The Pyramid
The Pyramid, our ash-coated “bloomy rind”, is made in the style of a French Valençay. This cheese ripens from the outside in, making it a cheese whose flavor evolves as it ages. Eat it young after only a few weeks of aging for a mild, sliceable treat. Or, age it until the interior becomes soft and tangy, and let it ooze onto a cracker or carrot stick.
Ingredients
Pasteurized milk, cultures, rennet, salt, vegetable ash, molds.
Spinach Salad with Goat Cheese Fritters
Recipe courtesy of Eric Skokan of Black Cat
Early season spinach is especially sweet when the nights are cold and the last of the snow is still melting. Bright, fresh goat cheese, cooked here as if it were a little surprise package, lifts the fresh spinach.
Serves 4
Ingredients:
- 12 medium shallots, peeled
- 2 teaspoons sunflower oil sea salt
- 2 tablespoons quinoa flour
- 1⁄2 cup rice flour
- 1/2 cup plus 2 tablespoons soda water
- 1 1⁄2 cups goat cheese
- 1/4 cup garlic oil (see larder)
- 1 tablespoon red wine vinegar
- 1 sprig fresh thyme
- 2 tablespoons hazelnuts, toasted
- 1⁄2 pound spinach
Preparation:
Preheat the oven to 450°F.
On a baking sheet, dress the shallots in the sunflower oil and season with salt. Roast until the shallots are beginning to brown and are very tender, about 15 minutes. Let cool then chop the shallots.
In a medium saucepan over medium-high heat, heat 2 inches of oil to 375°F.
Combine the flours in a medium bowl and mix in 1 teaspoon salt and the soda water until smooth; it should be as thick as pancake batter.
Form the goat cheese into 12 balls and dip into the batter one at a time, coating them completely. Using a fork and working in batches, fry the balls in the oil until golden, 30 to 60 seconds. Drain on paper towels.
In a small saucepan over low heat, heat the garlic oil, vinegar, thyme and hazelnuts until fragrant, about 6 minutes. Season with salt and whisk well.
Toss the spinach and roasted shallots with the warm vinaigrette. Season with salt and toss again. Divide among four salad plates. Top with the crispy goat cheese and serve immediately.
