COACH FARM GOAT CHEESE

Goat Cheese Truffles with Peperonata-Recipe by Mario Batali

2009-10-01T12:12:00.000-04:00

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

SERVINGS: 8

INGREDIENTS
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

DIRECTIONS
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

2009-10-01T12:09:00.001-04:00

SERVINGS: 4
Ingredients
1 recipe Pizza Dough
1/2 pound fresh asparagus
8 ounces Coach Farm Goat Cheese
1/2 cup good quality extra-virgin olive oil
Directions
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.

2009-09-29T13:10:00.019-04:00

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?

BH-50/50

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 coachinfo@coachfarm.com

TIPS AND SERVING IDEAS

2009-09-23T12:44:00.000-04:00

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.

REDUCED FAT GRILLED CHICKEN GOAT CHEESE SANDWICH

2009-09-23T12:43:00.002-04:00

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
Lettuce

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.

ONION AND GOAT CHEESE SOUP

2009-09-23T12:40:00.002-04:00

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.

BRUSCHETTA WITH GOAT CHEESE AND TOMATOES

2009-09-23T12:38:00.001-04:00

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.

BREADED SAUTEED GOAT CHEESE PATTIES

2009-09-23T12:35:00.002-04:00

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.

2009-09-23T10:18:00.012-04:00

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.

Come Visit Us

2009-09-11T14:53:00.005-04:00

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 ny400.org. Admission to the New Amsterdam Village is free to the public.
New Amsterdam Village

Bowling Green Park, near Beaver St. and Broadway
www.NY400.org
September 4-14, 2009

Nieuw Again: New Amsterdam Village Opens Up Downtown

2009-09-09T09:30:00.002-04:00

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.

MARKET UPDATE!!!

2009-09-04T09:54:00.006-04:00

Park Slope

SUNDAYS 11AM-5PM

JJ BYRNE PARK, 5TH AVENUE BETWEEN 3RD AND 4TH STREET

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?

Hudson Valley Food & Wine Festival

2009-08-31T13:21:00.003-04:00

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

http://hudsonvalleywinefest.com/

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

2009-08-31T12:16:00.001-04:00

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 coachinfo@coachfarm.com

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

2009-08-31T12:02:00.002-04:00

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

http://www.ny400.org/index.php

Dr. Oz talks about goat milk

2009-08-25T10:23:00.002-04:00

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!

http://www.oprah.com/slideshow/oprahshow/20081009_tows_bluezones

August is National Goat Cheese Month!

2009-08-18T15:29:00.002-04:00

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!

BARBECUE PIZZA

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

CHICKEN BREASTS STUFFED WITH GOAT CHEESE AND BASIL

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
SERVES 6 -8
· 2 four ounce fresh Coach Farm medallions
· 1/2 cup white sugar
· 3 eggs, beaten
· 1 teaspoon orange zest (grated)
· 1 teaspoon vanilla
· 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.

Become a Fan on Facebook!

2009-08-18T14:33:00.003-04:00

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!

We're back at the Farmer's Market!

2009-08-03T13:43:00.005-04:00

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

http://www.communitymarkets.biz/

Our Fresh Goat's Milk Ricotta!!

2009-05-15T11:52:00.014-04:00

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!!
http://www.youtube.com/watch?v=iQQGgGRooFo

An early Valentine

2009-01-07T08:47:00.006-05:00

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

2009-01-07T08:22:00.007-05:00

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!

Our first girl of the New Year!

2009-01-06T16:24:00.004-05:00

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.

New Morning Natural & Organic (Woodbury, CT)

2008-11-18T10:10:00.007-05:00

We are pleased to have collaborated with New Morning Natural & Organic for their annual wine and cheese festival, which was a huge success once again. Next year they plan on moving to an even larger venue!

Make sure you stop in this week to do your Thanksgiving shopping. The store offers the areas largest selection of all natural and organic products, a wide selection of gourmet ready to eat foods at Provender their in-house catering kitchen, as well as a large supplement and homeopathic section. A variety of our fresh & aged cheeses are now available in the cheese department and at Provender to pair with a delicious salad!

New Morning Natural & Organic
738 Main Street South
Woodbury, CT 06798
phone: 203.263.4868
fax: 203.263.2408
Monday - Saturday 8-7pm
Sunday - 10-5pm

Red Devon

2008-11-17T14:19:00.002-05:00

Friday night the meal was so fresh you may have thought you were eating right out of the garden for a moment. Five of us finally made it to the Red Devon in Bangall-the reformed Stage Stop restaurant. After a complete renovation the interior set the mood-with a handsome bar, autumn decorations and modern countryesque feel surrounding us. Before dinner we peaked in the market featuring anything you can think of from the surrounding area. They also have a delicious looking breakfast and lunch menu available daily. We've heard the omelette's are phenomenal!

All of us started out with organic mixed greens from Sky Farms in Millerton. A lemon or hazelnut vinaigrette was offered and enjoyed by all. One diner selected the artisan cheese plate featuring an array of aged cheeses with a delightful cranberry chutney and their own baguette thinly sliced. Following our first course we enjoyed the mushroom and leak ravioli, pork belly and halibut. Everyone could not stop talking about the menagerie of flavors they discovered in every bite. The waitress came back to empty plates-we laughed when she asked how everything was!

For dessert a few of us savored the chocolate mound and pear tart-just as phenomenal as dinner. Throughout the evening our server was attentive offering plenty of their artisanal breads and refilling water glasses. At this time they do not have their liquor license, but it is expected very shortly. A bar menu has also been established and is available to order from currently.

A definite "return to" on our dining list. A must eat for locavores and foodies of the like. Did I mention everything is local and sustainable? A feel good meal for you and the earth.

Red Devon
108 Hunns Lake Rd
Bangall, NY
845-868-3175

New Morning Natural Market Wine & Cheese Tasting

2008-10-28T15:12:00.002-04:00

Join New Morning Natural Market at the Woodbury Public Library Thursday November 6th from 6:00-8:00pm for a tasting featuring local and organic wines and cheeses. Featured vintners include Walker Road Vineyards and Organic Vintages. Cheese will be accompanied by whole grain breads from Bantam Bread Company. Sample some of our fresh and aged varieties and stop in at the store that week to purchase some!

This event is free, and space is limited. First come first served.
Any questions contact 203-263-0673 ext.360

The Woodbury Public Library
269 Main Street South
Woodbury, CT 06798

http://www.newmorn.com/general/08_wineandcheese.php

New Morning Natural & Organic
738 Main Street South
Woodbury, CT 06798
203-263-4868

Honoring the Hands

2008-10-23T13:26:00.003-04:00

Coach Farm is pleased to annonce the Honoring the Hands 2009 Calendar is now available from Hudson River HealthCare.

Coach Farm as well as many other local growers, chefs, and restauranteurs were featured in this project supporing health care servies to the migrant and seasonal farmworkers whose labor makes our region's tremendous agricultural bounty possible.

Please visit www.honoringthehands.com to receive your 2009 calendar and learn more about the Honoring the Hands project.

100 Great Cheeses

2008-10-01T14:57:00.011-04:00

If you haven't already heard, our fresh medallion was featured in Wine Spectator's 100 Great Cheeses Issue September 30th!

MEDALLION Coach Farm United States Goat $20 and less
The essence of fresh goat cheese, this 4-ounce nubbin has a taste that reminds one of a spring morning. The lemony, acidic tang leaves the mouth with a clean finish. This cheese is estate-produced from French Alpine goats raised just two hours north of New York City and is perfect for crumbling onto salads or being breaded and baked. It needs a light wine that won't overpower and has good matching acidity, such as a dry Finger Lakes Riesling

http://www.winespectator.com/Wine/Home/

To celebrate making the Top 100 Cheeses in the USA we will give you one free Fresh Medallion for every purchase of $50.00 or more from our online store. Click here to visit our store. Coupon Code: FREEMEDALLION Expires 1/1/09. Valid only at Coach Farm Online

Food for Everyone!

2008-09-30T10:43:00.004-04:00

Last Thursday's event at the Glen Sanders Mansion in Scotia was a huge success! Over $70,000 was raised for the Regional Food Bank of Albany. The mansion was at its full capacity seating over 350 guests who wined and dined with local chefs creations from the area's harvest. Guests had the chance to win beautiful artwork, dinner for 8 aboard a yacht with a local chef, even a hydroplane for two over Lake Geroge with a gourmet lunch!

Thanks to everyone who attended and visited our tasting. It sounds like we have quite a few more fans in the capital region! Also thanks to our local distributor, Adventure in Food Trading, for having us. Visit them in the Menand's Farmer's Market for great cheeses, meats and other adventurous delicacies! I recommend the pomograntate molasses on some our fresh cheese-what a treat!

Celebrating the Hudson Valley Harvest at the CIA

2008-09-30T10:26:00.004-04:00

http://bestcookingschoolblog.typepad.com/my_weblog/2008/09/the-cia-celebrates-farm-to-fork-with-hudson-valley-harvest-dinner.html

The CIA's first ever Hudson Valley Harvest dinner turned out to be quite a success. Beautiful fall weather, scrumptuous cheeses, and an outdoor farmer's market. Our herbed fresh cheese was featured in the cheese course topped with Beth's Farm Kitchen Hot Plum Chutney. Check out the CIA's web-site for their upcoming Winter Dining Series (yes I just used the W word).

Coach Farm vs. Manolo Blahnik

2008-09-22T10:40:00.003-04:00

This morning we came across this blog post and just had to share it! It says something when your cheese is preferred over a pair of Manolos!

http://rachelpink.typepad.com/rachelpinkridesthebus/

September 19, 2008
Cheese
Murray's Cheese is as magical as a unicorn.

It's got everything going for it. A perfect location. CHEESE. Olives of every ilk. CHEESE. Weird and special yogurt. CHEESE. Oh you get my drift.

The thing is, I'm a little bit terrified of the cheese counter.Without hesitation I'll pick up off-the-shelf items like honey on the comb, artisinal butters and yogurts, small loaves of local bread, and other rare and special things. But pulling a number for service at the counter. . . I just can't do it.

And that's why I have to call in my cheese husband, Vince. Lisa and Vince have perfect taste, and they always know a lot about the delicasies that rock. They've introduced me to truffle cheese, and Mrs. Quick's cheddar, and all kinds of Murray's delciousness. So when I get a hankering for a hunk of cheese, I ask Vince to come along. He knows the best cheesemongers and all the right questions to ask them. Tonight I wanted a goat cheese, and after answering 5 quick questions I came away with a perfect, mild, semi-soft goat cheese from Spain. Feeling brazen, I chose a tasty wedge of riccotta salata all on my own. Oh how I love living in a city where I can walk a few blocks, open a door, and have unlimited access to the world's very best cheese. Carrie Bradshaw had her shoes, but I'll take a Coach Farm Triple Cream over Manolo's any day.

Posted by rachel at 09:24 PM | Permalink | Comments (0)

Chef & Vitner's Harvest Dinner-Scotia, NY

2008-09-17T13:05:00.004-04:00

We invite you to join the Regional Food Bank of Northeastern NY and Coach Farm next Thursday September 25,2008 at the Glen Sanders Mansion for a night of New York produced food & wine featured in a French themed menu.

The evening will start out with a tasting of New York state produced cheeses, followed by a six course meal prepared by Capital Region chefs.

Did you know the Regional Food Bank of Northeastern New York serves over 40,000 local people each week? Please join us to raise funds to support their mission in preventing food waste and alleviating hunger.

To sponsor or purchase tickets to the Chefs & Vintners' Harvest Dinner, please contact:
Elizabeth Snyder
518-786-3691 x295
elizabeths@regionalfoodbank.net

Best of the Hudson Valley

2008-09-17T12:32:00.005-04:00

Congratulations to many of our customers awarded "Best of the Hudson Valley"

Adam's Fairacre Farms-Best Plant Nursery/Garden Store & Best Fresh Produce
www.adamsfarms.com

Aroma Thyme Bistro-Best Vegetarian
www.aromathymebistro.com

Artist's Palate-Best Designer Mac & Cheese
www.theartistspalate.biz

Blue Hill at Stone Barns- Best Westchester County Restaurant
www.bluehillfarm.com

Cafe Les Baux- Best French Restaurant
www.cafe-lesbaux.com

China Rose- Best Chinese Restaurant
845-876-7442

CIA-American Bounty Restaurant-Best American Restaurant
www.ciachef.edu/restaurants

Coyote Grill-Best American Restaurant
www.coyotegrillny.com

Double O Grill- Best Big Menu
www.doubleogrill.com

Homespun-Best Garden for Lunch
www.homespunfoods.com

Il Cena Colo- Best Orange County Restaurant
www.ilcenacolorestaurant.com

Le Petit Bistro-Best Bistro
www.homespunfoods.com

Mexican Radio-Best Columbia County Restaurant
www.mexicanrad.com/hudson.htm

Mohonk Mountain House- Best Hotel/Inn
www.mohonk.com

Mother Earth's Storehouse-Best Health Food Store
www.motherearthstorehouse.com

Red Devon-Best Green Restaurant
845-868-3175

The Rhinecliff-Best Transformation
www.therhinecliff.com

Xaviar's at Piermont-Best Rockland County Restaurant
www.xaviars.com

Taste of Columbia County Bounty

2008-07-30T08:51:00.003-04:00

If you weren't at the Columbia County Fairgrounds Monday night you missed quite the feast! Restaurants, caterers, and local producers joined to offer a tasting of what the Columbia County area has to offer in the spirit of food, wine, and delicacies of the like.

Each chef prepared dishes comprised of the local, seasonal offerings. Local wine and beer was provided by Hudson-Chatham Winery and Chatham Brewing.

Thanks to David at Bezalel Gables for preparing the beautiful foccacia boards topped with our fresh cheese on each table. And to Michel from the Stissing House for preparing the très délicieux Provencal Tart.

We apologize for the lack of pictures at this event. We were too busy serving cheese and tasting all evening!

Another "Cheese Oscar" for Coach Farm

2008-07-08T11:25:00.007-04:00

Pine Plains, NY – July 7, 2008 – Coach Farm has been recognized once again for its fine line of goat cheeses. A national panel of specialty food experts named Coach Farm’s Triple Cream Wheel “Outstanding Cheese or Dairy product” at the 2008 sofi™ awards, part of the National Association for the Specialty Food Trade (NASFT) Summer Fancy Food Show

Announced by noted Chef Jacques Pepin, the 36th annual sofi™ awards was the most vibrant yet, with 2,091 entries across 32 categories of outstanding food and beverage products. A sofi™ Gold Statue is considered an important industry honor.

Coach Farm’s Triple Cream Cheese Wheel has been recognized for its excellence in the past. The cheese won Best in Class at the 2008 World Championship Cheese Contest, first place at the American Cheese Society awards in 2006, and was a finalist at the NASFT awards in 2003.

Thanks to everyone who stopped at our booth to congratulate us!

BEST CHEESE CORP. ACQUIRES COACH FARM

2008-06-25T08:40:00.004-04:00

FOR IMMEDIATE RELEASE

BEST CHEESE CORP. ACQUIRES COACH FARM
Importer to invest in domestic specialty cheese brand

June 24, 2008. Mount Kisco, NY. Best Cheese Corporation has acquired Coach Farm of Pine Plains, NY. Already a successful importer of specialty cheese from Europe, Best Cheese will expand into domestic production by taking over the well known Coach Farm brand.

“The market for high quality, artisanal goat cheese continues to grow and we are excited to be investing in the thriving Coach Farm brand,” said Henk Engelkes, President & CEO of Best Cheese Corporation.

Best Cheese hopes to improve Coach’s distribution to retailers, as well as explore Coach’s well developed distribution to restaurants for its own brands.

Coach Farm is a leader in producing authentic, artisanal goat cheese.
Its premium fresh and aged cheeses enjoy an important presence in upscale specialty stores and restaurants. Over the past 20 years Coach Farm cheeses have won several awards and developed a loyal following for their quality, flavor and traditional production methods. Coach Farm’s Triple Cream Wheel won Best in Class at the 2008 World Championship Cheese Contest.

Best Cheese Corporation imports distinct specialty cheeses from Holland including brand such as Parrano, Legendairy, Uniekaas Reserve, and Vintage Aged Gouda. Retailers such as Whole Foods, Trader Joe’s, Safeway, Albertson’s and Kroger offer Best Cheese products.

__________________________________________________________________________________

Loyal fans need not worry: same goats, same milk, and the same cheese!

What's your fancy?

2008-06-24T15:57:00.003-04:00

This weekend visit us at the 54th Summer Fancy Food Show at the Javits Center. We will be there from dawn to dusk (literally) Sunday June 29th through Tuesday July 1st. Our booth is located on the upper level, #3077.

Our new reduced fat spreads will be featured along with our award winning triple cream. Check back after Monday night to see if we are bringing home the gold!

We hear we're near the wonderful choclates and the Italian section of the International Pavillion. Truffled goat cheese or triple cream pizza anyone?

From Farm to Foodservice

2008-06-12T13:08:00.004-04:00

After a long, windy journey.... Our friend Chuck Abraham of Old Saw Mill Farm in Germantown stopped in for a visit last week. Chuck is a producer of all natural pork, chicken, lamb and fruit in Columbia County. He was picking up some of our fresh logs, which were featured in the "Dinner with Hudson Valley Growers" at Bard College for Compass Group's annual culinary summit.

Compass Group, a nationwide food distribution company, was holding their annual culinary summmit in our neck of the woods. Many of their meetings were held at the Culinary Institue of America (Hyde Park), while the real fun happened at local farms they visited. The group was suppose to visit Coach Farm, but with a late start and an unexpected road block it didn't happen. Instead the bus turned around and went back to Bard College for an amazing dinner prepared with all local ingredients. We started with an asparagus salad featuring our goat cheese, Mountain Fresh Farms tomatoes and chives. Speaking of tomatoes. If you are looking for safe (i.e. salmonella free) , local, hydroponic tomatoes try Mountain Fresh! They are by far one of the best tomatoes we have ever eaten!

For the main course a series of "Farmer's Stations" were set up. Everyone grabbed a bento style box and grabbed a few portions from each station. Dishes ranged from grilled foie gras to lobster medallion with pommes frites. Our favories were the cedar wrapped free range chicken and the pan seared medallion of tenderloin... Let's just say we made more than one trip to each station! Just when you thought you couldn't possibly eat anymore great food it was time for dessert. A strawberry rhubarb tart was sent out featuring Storys and Tousey Farms product. Make sure you try Ray Tousey's Cassis if you have the opportunity. He is at the Kingston and Rhinebeck Farmer's Markets.

In the end everyone was full, and eager to make a connection with Compass. We're all hoping they will consider us Hudson Valley farmers for their nutrion and wellness program!

Coach Farm in the Berkshires

2008-05-28T14:34:00.003-04:00

After a stroll down Main Street, stop in at the Marketplace in Guido's. On Saturday June 16th we will be in the Great Barrington store from 11-3 sampling an assortment of our fresh and aged cheeses.

The Marketplace at Guido's
740 Main St
Great Barrington, MA 01230
(413) 528-5775

O! My Goat

2008-05-27T15:19:00.003-04:00

Our award winning fresh buttons were featured in Oprah's June issue! (Click on the word Oprah at the bottom of the image to enlarge)

OPRAH - Upload a doc

Smile for the camera

2008-05-19T15:17:00.002-04:00

A few recent additions to the Coach Farm gang. It's hard to tell at this age if they enjoy being in the limelight!

Busy Weekend

2008-05-19T14:54:00.003-04:00

This past weekend was a busy one for Coach Farm. Saturday Naomi was at Adam's in Poughkeepsie, NY while Julia was at King's in Hoboken, NJ, Yesterday Andrea was also doing a demo at the Honest Weight Food Coop in Albany. We all had a great weekend and met some big fans of our cheese!

King's seemed to be the reduced fat haven while Triple Cream was flying out the door at Adam's in Poughkeepsie. Yesterday we had a great mix at the COOP. All of the members that were working or shopping in the store were thrilled to have us. Gustav and Chen do such a great job sampling out cheese- and getting people to buy it! Gustav made an amazing melange of some interesting cheeses, grilled olives, gigantes and Tanna's Garlic and Ginger Chutney. And of course everything that was sampled had to come home!

Upcoming Demos

2008-05-06T12:28:00.002-04:00

Saturday May 10th 11-3 Adam's: Kingston, NY

Saturday May 17th 11-3 Adam's: Poughkeepsie, NY

Saturday May 17th 1-4 King's Supermarket: Hoboken, NJ (Hoboken North Store)

Sunday May 18th 11-3 Honest Weight Food Coop: Albany, NY

Meet the Cheesemaker at Adam's this month!

2008-05-06T10:43:00.004-04:00

For the next two weeks we will be at the Adam's Fairacre Farm's stores promoting our cheese with our cheesemaker Rosie. Stop in to sample our fresh and aged cheeses while they are on promotion for these events. As you can see from the picture above, all that was left in Newburgh was crumbs! Our new reduced fat spreads were a big hit, selling out in almost every flavor!

Saturday May 10th- Kingston Store 11-3
Saturday May 17th- Poughkeepsie Store 11-3

Sorry, we won't be bringing any of our kids with us!

Rip Van Winkle Wine & Cheese Festival

2008-05-06T09:45:00.003-04:00

Saturday April 26th we participated in the 2nd annual Rip Van Winkle Wine & Cheese Festival in Catskill, NY. It was held at the historic Beattie Powers house overlooking the Hudson River. This event was sponsored by the Fortnightly Club of Catskill, benefitting community projects in Catskill. Local wineries and cheesemakers attended sampling their products (including our friends at Hudson-Chatham Winery!). Thankfully it turned out to be a beautiful day under the tent!

Food Bank of NYC Can Do Awards Dinner

2008-05-06T09:26:00.003-04:00

To jump back a month- Monday April 7th we attended the Food Bank of NYC's 25th Anniversary "Can Do Awards Dinner". Coach Farm sponsored a table (as well as the gift bags!). Helena Christensen, Gwyneth Paltrow, and many others were awarded for their efforts in trying to end hunger in NYC. It was an action packed evening with raffles, a live auction, great food and orange martinis. The food was catered by Abigail Kirsch-featuring our cheese in a Zucchini Tartlet. One of the highlights for the evening was Gwyneth snapping up $75,000 from the audience when she accepted her award, and then matching it! Thanks to Mario Batali and Susi Cahn for co-chairing such a great event!

Coach Farm Slideshow

2008-05-06T08:12:00.002-04:00

Cheese Sighting

2008-05-05T15:58:00.001-04:00

We've had a Food Network sighting! One of our customers just called to tell us they saw Bobby Flay use our cheese on Iron Chef last night. We're sure that helped him score some extra points!

An award winning season!

2008-05-05T15:35:00.005-04:00

Coach Farm has been in the running for many competitions lately. Our biggest accomplishment was winning the "Best of Class" award for our Triple Cream Wheel at the World Championship Cheese Contest in Wisconsin this March. Here we competed against many other soft ripened goat's milk cheeses. Along with our Triple Cream Wheel (99.6), our Green Peppercorn Pyramid (99.85) scored 5th place with our aged stick not too far behind.

Our next race for the gold will be at the Fancy Food Show in New York this summer. Our Triple Cream wheel is one of the silver finalists for "Outstanding Cheese or Dairy Product".

This past Friday we celebrated our award with a luncheon for the farm. Our gold medal was presented, the employees were congratulated and then the feast began.

Check back to see how we did at the American Cheese Society and Fancy Foods Show!