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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