She knows her way around a goat! Lindsey Aparicio milks her own goats twice a day. And she raises chickens (for which she and her husband sell a variety of very cute chicken houses). A mother of 2 sons, Lindsey grinds her own wheat, makes her own cheese, bakes her own bread and grows her own vegetables. She does all this on the edge of
Chevre and Lemon Goat Cheese Cake from Jules Food
Jules and Ruby-What a Dynamic Duo! We love Jules Food. The pictures are fabulous and Ruby does a fine job of writing, even without opposable thumbs. This past September, we featured an article Jules and Ruby wrote about Skyr. Then, recently,Ruby contacted us to say she had found the most delicious dessert ever (Jules was still in the kitchen cleaning up!). Ruby pointed us to
Making Chevre, Freezing It and Using it in Recipes
Spring means goat’s milk! And goat’s milk means chevre. Lots of it! As you know, sometimes you just can’t eat it all. In fact, you make so much that you have to freeze some of it. Not to worry! It will change texture slightly but it will still be great in recipes like the ones below. When you freeze your cheese, wrap it carefully in
Andrew Wilder Makes Chevre
What Could Be Easier? Last January I posted three of Andrew Wilder’s recipes- one was for both Horseradish Cheddar and Jalapeno Cheddar and the other was for Ricotta Salata. They all came from his wonderful blog-www.imakecheese.com. These days, Andrew devotes most of his time to his other blog-www.eatingrules.com where there’s a lot of good information about the food situation in this country. This last October