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A Search for the Best Artisan Goat Cheese

Goat CheeseAny healthy eater would love to eat not just any cheese, but goat cheese, any time of the day or day of the week. Being a soft cheese, however, you can’t keep it for long, and because the best quality are still made by artisans, you can’t buy enough and often. This means only two things if you want to continue having the benefits of this low-calorie, low-fat, easy-to-digest highly nutritious cheese: find an artisan near you or learn to make it yourself.

What’s an Artisan Goat Cheese

Artisan goat cheese is attentively crafted by hand in small batches. Artisan goat cheese can be bought from farmsteads that raise goats and make them into cheese. Other artisans that do not own a farm typically buy their goat milk from high quality sources. You can expect them to use organic goat’s milk derived from grass-fed goats. This makes the quality of the milk so much better than from those raised in CAFOs or concentrated animal feeding operations where unnaturally large number of goats (or some other animals) are confined or in captivity together to create more profit for the farmer. [Read more…]

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From the Farm to Your Table: The Making of Chèvre

Chèvre or goat cheese boasts of a rich flavor that offers a wealth of sweet and even savory dishes, if you are armed with a few delectable recipes. It can range from simple recipes that are easy to make – from whipped, creamy cheese topping for breads to simple spicy salad – to more complex, but nevertheless unforgettable creamy cheesecake and soufflé. If there is anything that makes it a little more complicated, it is about where to get your supply of chèvre. The trick is to learn about chèvre-making so you’ll never run out of supply.

This cheese, fortunately, is something you can do at home. The process is easy and does not require too many supplies or equipment to make, which explains why it can be easily made in farmsteads with enough supply of good quality goat milk. Basically, it just requires a few simple steps – bring the milk to room temp; add a drop of culture plus a couple of drips of rennet; give it a quick stir; put the lid on the container and set aside; wait for 2 days at most for the milk to curdle. Drain through cheesecloth fitted in a colander, and then add a bit of salt and voila … your own homemade chèvre! [Read more…]

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Loving Goat Cheeses for All Its Health and Flavor

The world loves cheese! It would be a shame not to like it. It is not just delicious, it is healthy too. If you like cheese, but you are beleaguered by cow’s milk allergy, lactose intolerance or have problem digesting cheeses (and fatty foods), you need to try the cheese made from goat’s milk.

If that is at the last on your list of cheeses, just like it is at the bottom of most people’s priority, maybe you need to read Hannah Howard’s “7 Great Goat Cheeses You Should Know;” posted in Serious Eats. Howard’s obvious enthusiasm about goat cheese is oozing and contagious. If you are not yet a fan of goat cheese, this is for you. [Read more…]

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