South American Quinoa Stew
Late Summer Chickpea and Goat Cheese Salad

Local cheese - so good...

Goats at the Gate

I am always happy to find a new source of local food - and I have a great one in an old family friend who's living her childhood dream of raising goats. Seriously, she's always loved them. Growing up smack in the middle of suburban Gainesville (across the street from me), she and my oldest daughter raised goats as part of a 4-H project. A passing phase for my Megan, Kelley went on to buy, breed, and milk goats for ever after.

We have been enjoying fresh goat cheese since last winter - garlic and chive, jalapeno, pesto, walnut-honey, and plain, and we've spread it on crackers and toast, crumbled it on salads, and sprinkled it on chili. Right now we're stocking up by freezing it since the goats apparently take a break between October and December; we're kind of addicted.

Kelly is working toward certifying her operation (a very expensive process)and hopefully our support will help her with. Meanwhile, she's using all the officially approved methods for milking and preparing the cheese. Although until it's certified it has to be sold "for animal consumption only," the two-legged animals in our household have been eating it up.

If you're interested in helping a new dairy get started while eating some delicious local cheese, leave a note in the comments or send me an email (kellibrew(at), and I'll put you in touch. It's $6/half pound.


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Goats may have been a passing phase but it seems 4-H is my life (for now anyways)

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