Nikas Culinaria

Goat Cheese by Maggie Foard (published by Gibbs Smith in July 1, 2008) is a delightful cookbook that explores a range of ways for using goats milk cheeses.

You may remember that we have our own herd of 18 LaMancha dairy goats and that we milk 7 does on a daily basis (we are up to 2 gallons a day). I blogged on how to make chevre cheese from goats milk some time ago - Making chevre cheese from our home-milked goat milk. Its quite easy and I do it now on a daily basis! Only difference between the chevre I make and what you buy in the store is that ours is extremely fresh (taste just blows you over) and its raw - has not been pasteurized.

Continue Reading Entry... »