Thursday, October 1, 2009

Goat Cheese Truffles with Peperonata-Recipe by Mario Batali

Stewed peppers, tomatoes and onions form a classic Italian peperonata.
Batali's is made simply with stewed sweet peppers and sherry vinegar.


1/2 cup extra-virgin olive oil, plus more for drizzling
2 red bell peppers, cut into thin strips
2 yellow bell peppers, cut into thin strips
1/4 cup sherry vinegar
Salt and freshly ground pepper
1 1/2 pounds arugula, large stems discarded
2 tablespoons fresh lemon juice
1 pound mild soft goat cheese, at room temperature
2 tablespoons fennel pollen or crushed fennel seeds
2 tablespoons poppy seeds
2 tablespoons sweet paprika
Eight 1/2-inch-thick slices Italian peasant bread, grilled or toasted

1.In a skillet, heat 1/4 cup of the olive oil. Add the peppers and cook over moderately high heat, stirring occasionally, until they start to brown, about 8 minutes. Add the vinegar and cook over low heat until the peppers are tender, about 10 minutes. Season with salt and pepper and transfer to a bowl.
2.Prepare a bowl of ice water. In a pot of boiling water, blanch the arugula until wilted, about 10 seconds. Transfer to the ice water to chill. Drain the arugula and gently squeeze it dry; chop coarsely.
3.In a small bowl, combine the lemon juice with the remaining 1/4 cup of olive oil. Season with salt and pepper.

Goat Cheese and Asparagus Pizza Recipe by Mario Batali

1 recipe Pizza Dough
1/2 pound fresh asparagus
8 ounces Coach Farm Goat Cheese
1/2 cup good quality extra-virgin olive oil
Preheat the griddle to 300° F. Cook the 4 pizza rounds for 30 seconds on each side. Remove from the heat and set aside.
Preheat the oven to 500° F. Wash the asparagus and place on a lightly oiled baking sheet. Roast the asparagus in the hot oven until charred, about 9 minutes. Remove from the oven. When the asparagus are cool enough to touch, cut each stalk into 3 pieces.
In a small bowl, mix the goat cheese and olive oil. Divide the goat cheese mixture between the 4 pizzas, making sure to leave a 3/4-inch rim around the pizza for the crust. Smooth the goat cheese so that the topping is only 1/8- to 1/4-inch thick. Scatter the asparagus over the pizzas and cook the pizzas on the griddle until the dough is done, but not brown, about 3 1/2 minutes. Serve immediately.

Tuesday, September 29, 2009

Last week we met with Creative Edge Parties an upscale catering company in Manhattan, NY. They believe the food they serve should be equal to the most exciting and innovative restaurants in NYC. We had the pleasure to meet Brian Holbach the Lead Chef for Creative Edge Parties and interview him.

We met Chef Brian following a luncheon last month. This luncheon featured many Dutch foods at the New Amsterdam Day Festivals. Chef Brian featured our Coach Farm Goat cheeses at the event.

Brian knew at 14 years old he had the natural skills for cooking and passion for the culinary world.

CF- What inspired you to be a chef?

BH-I started young my first job was when I was 14, years old. I loved everything about the culinary world and why not do what you love.

CF- What was your first job in the food world?

BH- A dishwasher.

CF-When were you first introduced to Coach Farm Cheeses?

BH- My first job was at Local Vintage, they introduced me to your cheeses and I fell in love!

CF- What is your favorite application of Coach Farm Goat Cheeses?

BH- Goat Cheese Tart, Caramelized Onions, Candy Pecans and for dessert Goat Cheese Cake.

CF- How has the local food movement changed the way you cook?

BH- It placed more emphasis on the ingredient it heightens the respect on whatever ingredient you feature, I love using Fresh Organic local delivery right from the farms you can't duplicate what nature can do.

CF- What is your favorite childhood meal?

BH- Spaghetti and meatballs just like my mom use to make me make her.

CF-What is in your fridge right now?

BH- Corn, all kinds of variety of potatoes. Coach Farm Goat Cheeses of course. Natural grass feed beef, apples, local honeys all kinds of fall produce because I know its coming.

CF-One thing you can't live without?

BH- Coffee and a knife I can do allot with a knife.

CF-What are your plans for the future?

BH- Developing my craft and taking time to travel I have a trip planned to Asia it

should be great.

CF-Do you ever use cookbooks?

BH-Yes absolutely all the time.

CF- What is your favorite cookbook?

BH- Culinary Artist, this book was kept right in their kitchen office.

CF-Do you cook at home or do you get home after work and eat cereal for dinner?


After our interview we sampled some of their mouth watering appetizers we took many photos. We had a wonderful time at Creative Edge Parties and look forward to tasting some of Chef Brian's new creations using our Coach Farm Goat Cheese applications! The staff at Creative Edge Parties just finished creating their new fall menu and Coach Farm's "As Fresh As It Gets Products" look forward to being a part of their new fall sensations!

We welcome all other chef's that use our Coach Farm product's to reach out and e-mail us if you would like Coach Farm to come visit you to. We look forward to tasting your creations!

E-mail us at

Wednesday, September 23, 2009


As a cheese course. Try a selection of goat cheeses, fresh and aged, or perhaps focus on a single large wedge of aged goat cheese. Whatever you do, the cheese course should always be accompanied by a good crusty country bread or baguette. If you are offering a variety of cheeses, it is a good idea to provide a bunch of seedless grapes, ripe pears or granny smith apples to freshen the palette between tasting.

In a cheesecake. Try substituting Coach Farm® fresh goat cheese for cream cheese or Coach Farm® artisan goat milk ricotta for ricotta that is specified in most cheesecake recipes.

And for the perfect breakfast. Fresh goat cheese on a lightly toasted bagel with a cup of your favorite morning beverage is a good way to start off the day. Once you have tried a really fresh goat cheese, you will never go back to ordinary cream cheese again.


8 thin sliced boneless chicken breast halves
2 Tbsp balsamic vinegar
2 Tbsp olive oil
3 garlic cloves, minced
2 tsp fresh rosemary
4 red onions, cut into slices
8 slices of Italian bread
1/3 cup sun dried tomato paste
7 oz Coach Farm® reduced fat goat cheese
2 tomatoes, cut into slices

Place chicken in bowl. Add vinegar, 1 tablespoon olive oil, garlic and rosemary. Cover and refrigerate overnight. Season chicken with salt and pepper. Grill chicken over medium-high heat until chicken is cooked through. Grill tomatoes and onions, turning occasionally, about 10 minutes. Brush bread with olive oil and grill bread until golden brown. Spread bottom pieces of bread with sun dried tomato paste. Top with lettuce chicken breast, grilled onions and grilled tomatoes. Spread top piece of bread with goat cheese and place on sandwiches.


2 tablespoons butter
3 cups sliced onions
Mixed herbs (bay leaf, bunch of parsley, branch of thyme)
12 oz. beer
5 cups chicken stock
salt and pepper to taste
8 slices French bread,toasted
6 oz Coach Farm® goat cheese

In a saucepan, heat butter and fry onions until golden brown. Add mixed herbs and cover with beer. Stir in chicken stock and simmer on low heat 20 to 25 minutes; season to taste. Before serving, place goat cheese slices on lightly toasted French bread. Place on cookie sheet and broil in oven until brown. Serve soup in bowls topped with goat cheese croutons.


2 medium, ripe peeled tomatoes, finely chopped (about 2 cups)
1 clove garlic, minced plus
2 cloves garlic, unpeeled and cut in half
2 Tbl extra virgin olive oil
2 leaves fresh basil, chopped plus 12 whole leaves for garnish
1/2 teaspoon salt
Freshly ground black pepper
12 slices of a baguette, diagonally cut about 1/2 inch thick
6 ounces Coach Farm® goat cheese (3/4 cup)

Place the tomatoes, minced garlic, olive oil, basil, salt, and pepper in a small bowl. Gently mix together and set aside to marinate for at least 15 minutes. Toast the bread on both sides until light brown. While the toast is still warm rub the top of each piece of toast with the cut side of a garlic clove. Spread each slice of toast with 1 tablespoon of Coach Farm® goat cheese. Drain the chopped tomato mixture a little using a perforated spoon and top the goat cheese with it. Garnish each bruschetta with a basil and serve on a large platter.


1 cup soft Coach Farm®
goat cheese
1/4 cup fine bread crumbs
Freshly ground black pepper
1 to 2 tablespoons olive oil

Place about 2 tablespoons of the cheese on a piece of plastic wrap. Cover with another piece of plastic wrap, and gently pat and “massage” the cheese into a patty 2 inches in diameter and 3/4 inch thick. (You can also skip the plastic wrap, and just use your hands. Dampen them first, so the cheese won't stick.) Repeat with the rest of the cheese. You should have 8 patties. Place the bread crumbs on a plate, grind in some fresh black pepper, and stir to mix. Press the cheese patties into the crumbs until coated on both sides and around the edges.
Place a heavy, nonstick skillet over medium heat for about 2 minutes. Add 1 tablespoon of olive oil, wait about 30 seconds, then swirl to coat the pan. When the skillet is very hot, add the coated cheese patties and saute for 2 to 3 minutes on each side, or until golden brown, adding more oil if necessary. When they are done to your liking, transfer the sauteed patties to a plate lined with a double thickness of paper towels.
Serve hot or very warm, sprinkled with more freshly ground black pepper, along with your choice of accompaniments.

Fresh Idea
Instead of cream cheese, reach for our natural Coach Farm Fresh cheese spreads to spread on your morning bagel. You’ll enjoy the nutritional benefits and also the flavor.

Product Description
A surprisingly delicious reduced fat goat cheese. Made with goat's milk from which we have removed more than half the fat. Very fresh, very mild farmstead goat cheese, pure white in color, creamy in texture, good on crackers or country bread and in recipes calling for cream cheese or ricotta. Approximately 7 ounces. Multiple 1st place ACS winner, 1st Place ACS winner “Low Fat”, NASFT winner “Outstanding Healthy & Nutritious Product”.

Soft, spreadable and full of flavor. Our natural cheese spreads are perfect on crackers, bagels, crusty french bread, or as a dip with vegetables. An excellent low fat alternative with no compromise on taste. Try our Traditonal flavor, Herbes de Provence flavor,Garden Tomato,Garlic,Honey and Lemon flavors.

Also spread into our surprisingly delicious reduced fat goat cheese. Made with goat 's milk from which we have removed more than half the fat. Very fresh, very mild farmstead goat cheese, pure white in color, creamy in texture, good on crackers or country bread and in recipes calling for cream cheese or ricotta.

Bonus:Goat cheese pairs very well with coffee, bringing out the brew’s subtle fruit notes.

Friday, September 11, 2009

Come Visit Us

Our Coach Farm “As Fresh As It Gets” products will be available for sampling and purchase throughout the weekend at the KAASHUIS DE WAAG!

Bowling Green Park goes Dutch for its final weekend as the“New Amsterdam Village” officially closes September 14th.

The New Amsterdam Village, built as part of the NY400 Festival commemorating Henry Hudson’s arrival to New York City, will close September 14th.

The village at the foot of Broadway was designed to give New Yorkers a sample of Dutch culture, and combines traditional crafts, foods, and culture with modern technology and advances in agricultural practices. Traditional exports from the Netherlands, like flowers and the country’s signature cuisine have been present alongside Coach Farm’s Award Winning Products. There is a windmill and 12 traditional-style Dutch canal houses at the village as well, and the village will stay open daily, from 11 a.m. to 7 p.m., from September 7 to September 14 for its final weekend.

Gouda, herring, and other Dutch foods, as well as our Coach Farm’s “As Fresh As It Gets” products will be available for purchase throughout the weekend. Visitors will also be able to rent Dutch bikes at the village, for travel during the weekend’s events. A replica of the Half Moon, the ship Hudson sailed on his historic voyage, will arrive in New York’s waterways with a flotilla of other Dutch vessels. Governors Island will host two festivals Sept. 10 - 20; one will feature concerts, performance and visual art and over 100 artists from the Netherlands, while the other will celebrate Dutch design, fashion, and architecture.

The NY400 festival was organized by officials from NYC & Company and the City of Amsterdam to commemorate Hudson’s voyage to New York, which ended at Bowling Green 400 years ago. The Prince of Orange and Princess Máxima of the Netherlands will be present throughout this weekend, officially arriving for a ceremony at the Intrepid Air, Sea, and Space Museum on Sept. 8. They will be unveiling a permanent gift from the Netherlands to New York the following day in Battery Park.

Additional information is available at Admission to the New Amsterdam Village is free to the public.
New Amsterdam Village

Bowling Green Park, near Beaver St. and Broadway
September 4-14, 2009

Wednesday, September 9, 2009

Nieuw Again: New Amsterdam Village Opens Up Downtown

Cheese for sale (Jason Andra/Gothamist)

The New Amsterdam Village, the miniature Dutch village, opened up in Bowling Green Park as part of the ongoing festivities surrounding the 400th anniversary of Henry Hudson's arrival. Dutch ambassador to the United States Renée Jones-Bos and Parks Commissioner Adrian Benepe made the village's opening formal by cutting a Gouda cheese!

As we mentioned earlier, the village consists of 12 traditional Dutch canal houses, a windmill, and a demonstration model of a contemporary Dutch greenhouse. Through Monday 14th, between 11am and 7pm, the public is able to sample and purchase sample and purchase Dutch agricultural products and foods, including stroopwafels, cheeses, herring sandwiches, dollar pancakes, cut flowers, flower bulbs and more. And authentic Dutch people are making wooden shoes, blowing glass, and holding floral and culinary workshops.
And if you want to know about the Dutch origins of New York names, like Brooklyn (Breuckelen) and Coney Island (Conyne Eylandt), CityRoom got the scoop from Ambassador Jones-Bos.

Friday, September 4, 2009


Park Slope



Attention Park Slope Farmers Market Shoppers:
Coach Farm will be at the Park Slope Farmers Market this Sunday!

Take home our fresh and aged cheeses, milk and Yo-goat! Did you know that researchers believe goats milk can protect against Alzheimer's and heart disease?

Monday, August 31, 2009

Hudson Valley Food & Wine Festival

Visit us at the Hudson Valley Food & Wine Festival September 12th and 13th at the Dutchess County Fairgrounds in Rhinebeck, NY.

We will be sampling and selling a variety of our fresh and aged cheeses as well as our Yo-goat for the kiddies and designated drivers!

Stop at our booth after you have sampled the bounty of wines from our region and pick up some delectable goat cheese to accompany your newest wine selections.

Come visit us at booth #104

Submit Your Recipe and Get Mentioned In Our Newsletter, All Recipes Submitted Will Receive A Special Coach Farm Gift!

Coach Farm's "As Fresh As It Get's" Award Winning Product's want to be a part of your Food Blog Community! We would love to share in the enthusiasm and would love to receive your best recipes using our award winning products. Just create it, share it and publish it in your blog forums. It's that simple. We are compiling recipes and we welcome all you millions of food bloggers as well as all of our readers to join in and submit your recipes. Send us a copy of your publishing and receive a special Coach Farm gift as a thank you!

Submit your recipe via e-mail to

Visit us at The New Amsterdam Village This September 4th-14th

In honor of celebrating the 400th anniversary of Henry Hudson's legendary voyage Coach Farm and it's award winning products are excited to give New Yorker's a taste of what our "As Fresh As It Gets" products have to offer. We will be in booths 8 and 9 from 10-7 PM. We look forward to seeing you there!

The New Amsterdam Village is located at Bowling Green Park, Broadway and Beaver Street New York, NY

Tuesday, August 25, 2009

Dr. Oz talks about goat milk

Let's talk goat milk!

Dr. Oz put much thought into this wonderful product while talking about the “Blue Zones” – four global hot spots where many people don’t just live to be 100, yet they live to be 100 in good physical and mental condition. In one of these hot spots, Sardinia, the citizens drink a bounty of goat’s milk, which researchers believe could protect against Alzheimer’s and heart disease.

We invite you to try our healthy, fresh Grade A goat’s milk and our delicious drinkable goat’s milk yogurt (Yo-goat) made fresh on our farm with pasteurized goat’s milk and active yogurt cultures. Nothing else. No stabilizers. No additives or preservatives of any kind. Try our new flavors today, plain, blueberry, mango peach, raspberry and strawberry. As Fresh As It Gets!

Tuesday, August 18, 2009

August is National Goat Cheese Month!

National Goat Cheese Month

The history of the production of goat cheese goes back beyond the time of the ancient Greeks to when the goat was first domesticated about 5000 BC. The cheese has always enjoyed a strong popularity and spread from the Mediterranean to Eastern Europe, Africa, South West Asia and India. The first settlers in America included goats in their inventory of dairy animals and the dairy goat has always been a presence on the typical American farm.

During the last decade there has been an enormous increase in consumer interest for domestic goat cheeses. The number of domestic goat cheese producers has increased dramatically and there are currently over 50 such producers in the United States. Thus, there is today, an extraordinary array of American Goat Cheeses. A cheese tray worthy of the name cannot in fact, be truly complete without a typical American made goat cheese, be it spiced or plain, subtle or fresh, resting next to its peers made from cows milk.

The variety and shapes and qualities of goat cheeses is matched only by the diversity of the American regions of their origin. Be it the hills of New England or upstate New York in Pine Plains; the countryside of the Virginias or Carolinas; the Mid-West or Upper Mid-West; from the Texas plains to the Rockies and on to the coastal valleys of the West Coast; each cheese reflects the individual terrain and local traditions of the area of its production.

In keeping with National Goat Cheese Month, Coach Farm strives to make the circle complete by bringing our production together with the end user of the product and connect every step in between. Try Coach Farm’s Award winning goat cheese’s today! As a gift to our valued customer’s, we are delighted to offer you some great new recipes to try, share and cherish!


Pizza dough from dairy case

1 cup of Coach Farm’s fresh curd

2 very ripe tomatoes or sundried tomatoes

Fresh basil leaves

1/2 c. shredded Mozzarella cheese

Olive oil

Unroll pizza dough and brush one side with olive oil. Put in grill oil side down. Watch carefully so it doesn't burn. Just leave on until it begins to puff up 4-6 minutes. Remove from grill. Spread olive oil on other side. On cooked side spread goat cheese to cover entire surface area. Decorate with basil and tomato. Sprinkle with Mozzarella cheese. Could also add meat (i.e. shrimp, pepperoni). Continue baking or grill until cheese melts


4 boneless chicken breast halves, skinned

4 oz. Coach Farm medallion

2 green onions, thinly sliced

3 basil leaves, shredded or 1 tsp. dried, crumbled

1 egg, beaten to blend

1/2 c. dry bread crumbs

2 tbsp. unsalted butter, melted

Preheat oven to 350 degrees. Pound chicken between sheets of waxed paper to 1/4" thickness. Pat chicken dry.
Combine cheese, green onions and basil in small bowl. Season with salt and pepper. Spread chicken mixture lengthwise over half of each chicken piece. Tuck short ends in. Roll chicken up, starting at one long side, into tight cylinders. Tie ends with string to serve. Dip chicken in egg, allowing excess to drip into bowl. Roll in bread crumbs, shaking off excess.
Place chicken in an 8" square baking dish. Pour 2 tablespoons melted butter over. Bake until cooked through, about 20 minutes. Serves 4.

Blueberry Goat Cheese Tart Recipe
40 min 10 min prep
· 2 four ounce fresh Coach Farm medallions
· 1/2 cup
white sugar
· 3
eggs, beaten
· 1 teaspoon
orange zest (grated)
· 1 teaspoon
· 1/2 cup
sour cream
· 1 cup
fresh blueberries
In a mixer beat smooth the goat cheese, sugar and vanilla, scrape down the sides of the bowl often.
Blend in the egg and again beat until smooth and scrape the sides again as you go along.
Add sour cream to the mixture.
Strain the mixture through a sieve and then add the orange zest.
Arrange the berries on a prebaked shortbread crust shell.
Pour the mixture into the crust and bake at 350°F for 30 minutes.
Note: You may use raspberries or other seasonal fruit, stay away from the frozen fruits.

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Become a fan of Coach Farm on Facebook! Visit out Facebook page for photos of the farm, events we are participating in, recipes, and fellow Coach Farm admirers!

Monday, August 3, 2009

We're back at the Farmer's Market!

Come visit us at the "Community Markets" Farmer's Market in Larchmont on Saturdays and Park Slope on Sundays.

Stop by to take home some our fresh and aged cheeses, milk and Yo-goat!

Larchmont Farmers' Market Founded 2006 Sponsored by Village of Larchmont Metro North Parking Deck #3 off Chatsworth Ave. (Street Address: Near 1 Railroad Way) SATURDAYS 8:30 AM - 2:00 PM - RAIN OR SHINE MAY 30 TO DECEMBER 19, 2009

Park Slope Farmers' Market Founded 2004 Sponsored by the 5th Ave Merchants Association 5th Ave. and 4th Street in Front of JJ Byrne Park (Street Address: Near 337 5th Avenue) SUNDAYS 11:00AM TO 5:00PM - RAIN OR SHINE MAY 31 TO DECEMBER 20, 2009

Friday, May 15, 2009

Our Fresh Goat's Milk Ricotta!!

A Fresh Twist on a Classic!!
Fresh, pure white, firm and creamy, our artisian goat's milk Ricotta cheese is a fresh twist on a classic favorite. Coach Farm's goat milk ricotta has the same consistency as traditional Ricotta cheese but has a taste similar to fresh chevre. Enjoy as a pasta filling or with fresh vegetables.

Take a peek at part of the ricotta process. As well as what we do to make our goat's milk Ricotta extra special!!

Wednesday, January 7, 2009

An early Valentine

We couldn't have asked for a better celebrity to promote our fresh and aged hearts this Valentine's Day! Shown here is "Sweetheart", one of our young girls (a doeling). Sweetheart was born with a perfect heart on her forehead. What more could one ask for! We're sure she won't have trouble finding any suitors when she gets to the courting age!

Online consumers please visit our web-site the first week of February to purchase our fresh and aged hearts!

Wholesale customers please call us now to place your pre-orders to ensure we will have what you need for this special holiday!

The perfect answer to anyone sick of receiving chocolate every February 14th!

A visit from Paris

Last week we had the pleasure of seeing Marie Claude, our original cheesemaker, who now resides in Paris. Every so often she visits the U.S. and takes a trip back in time to Coach Farm where she helped Miles Cahn grow one of the first artisan goat cheese companies in the mid 1980s. Marie-Claude originally started out in Provence making goat cheese in her kitchen with the milk from her sixteen goats and little more to work with than a simple hand ladle and a few individual draining molds. Her traditional methods were taught here as she apprenticed our current cheesemaker (Rosie-shown on the left) for two years. Marie-Claude was very thankful to see not much has changed since she left here over twenty years ago. The creamery is still operating with their ladles and draining molds making our fresh artisanal cheese direct from the farm just as she taught them!

Tuesday, January 6, 2009

Our first girl of the New Year!

We are proud to announce the birth of "Eve", our first kid of the new year. Eve was born in the wee hours January 1st. She is shown here with her "barn mommy" Tammy.