Bluma Bier of Springfield, MA is a registered nurse at an outpatient clinic by day, and a homesteader in her dreams. Someday she may raise goats, but until then, she makes chevre with pasteurized goat’s milk she buys at a farmer’s market and with raw goat’s milk she gets from a friend who has goats. She and her husband raised 5 grown children. Now, they
Brie Pie
Elizabeth Scheller from English, Indiana sent us this recipe for Brie Pie with either orange marmalade or apricot preserves. She is a 31 year old dental hygienist. She and her husband (Justin) have been married for 5 years and they have 3 cats. She told us, “I grew up in a small town in southern Indiana called New Harmony. I went to college at the
6 Easy Chevre Appetizers
Chevre is the easiest of the soft cheeses to make. You basically add one of our packets of chevre culture to a gallon of goat’s milk, wait for it to set and then drain the curds in butter muslin. (Directions are on the packet.) We even sell a Goat Cheese Kit with everything you’ll need. If you don’t have goat’s milk, you can do the
Whipped Chevre – 5 Wonderful Ways!
I was out to dinner recently where I had whipped chevre for my appetizer. I had never heard of it before! When I got home, I googled it, and discovered that it has been in vogue for awhile and there are a million different ways to prepare it. Apparently, you can serve it at any meal as a sweet treat or a savory dip. In
Cheese Cookie Appetizers – 5 Wheys!
We love it when you share your recipes with us! Cateland White in Las Vegas, Nevada sent us this one and it was so good, we had to try it in as many different ways as we could. Cateland told us it came from her mother’s box of recipe cards, circa 1960. She said you can do the first part with a mixer but when
Cateland’s Green Tomato Salsa
Cateland White was our “spotlight” cheese maker in the August, 2015 issue of our Moos-Letter (click here). She is a writer and we are deeply honored that she has found the time to share her “global warming” salsa recipe (and story) with us: Having grown up on a farm in Texas, my many, many attempts to grow anything here in Las Vegas by ‘normal’ methods
Maggie Parkinson’s Fromage Fort
Maggie Parkinson makes cheese and loves to eat it (almost as much as we do) and we were thrilled when she sent us her own recipe for Fromage Fort, and a unique variation she calls her nacho version. This is truly an appetizer for cheese lovers! Maggie is a former cookbook author who is currently building a bed & breakfast in Poulsbo, Washington (click here
3 Easy Grilled Goat Cheese Recipes
If you’ve made your own fresh goat cheese (chevre), you know it couldn’t be easier. If you haven’t made it yet, what are you waiting for?! Our technical advisor, Jim Wallace has written the most detailed recipe for chevre in the entire world – click here. It only requires a few ingredients or, to make it even easier, we sell a Goat Cheese Kit with