Goat Cheese 101

Learn the basics of goat cheese. We will make chevre (a french style of fresh goat cheese), and many of its variations, as well as feta and a quick mozzarella and ricotta. We’ll discuss how goat milk is different from other milks, and why certain cheeses are better made with goat milk. Do you have goats and want to make cheese? Are you thinking of getting goats? Meet the goats and decide for yourself! Please note: During the winter months, we may need to use cow’s milk instead of goat’s milk, as our goats will be dry, but we will be teaching the same basic skill set and styles of cheeses that you would use with goat milk.

Offered:
February 17 
March 16
 April 12
Fee: $150 a day

See our Workshop page for details. Download Workshop Registration Form

Roasted Red Pepper, Baby Spinach & Goat Cheese Sandwiches

•   2 cups baby spinach leaves (2 oz.)
•   3 tbsp. raspberry vinaigrette
•   4 slices dark wheat or whole grain bread
•   2 drained roasted red peppers, cut into strips (2 oz.)
•   1 oz. goat cheese
•   2 tbsp. thinly sliced green onions

Directions
1. TOSS together spinach and vinaigrette. Arrange spinach mixture on 2 slices bread.
2. TOP with red peppers, cheese, green onions and remaining bread.

Serves 2