| Tiny Town Goats |
Andover Meadow Farm presents . . .
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| Cheese |
So when you own a herd of dairy goats, and you reach that time of year when the babies are weaned, and
the does are still milking and showing, what exactly do you do with all that milk? Silly question , you make
cheese! We have been working on our products for years, and many of the recipes are a work in progress,
but some we have just right! In our household, Tiny Town Basil Chevre' is by far the favorite. We serve it
multiple ways, but believe it or not, on toasted bagels for breakfast is the number one request. Our recipe is a
nice smooth soft cheese about the consistency of cream cheese. Quite by accident, in an effort to use up all
the cheese in the fridge, we discovered that plain chevre is AWESOME in Quesadillas. It makes for a
creamy/cheesy center that does not over ride the subtle flavors of the cilantro, shrimp, and chicken....just
scrumptious!
the does are still milking and showing, what exactly do you do with all that milk? Silly question , you make
cheese! We have been working on our products for years, and many of the recipes are a work in progress,
but some we have just right! In our household, Tiny Town Basil Chevre' is by far the favorite. We serve it
multiple ways, but believe it or not, on toasted bagels for breakfast is the number one request. Our recipe is a
nice smooth soft cheese about the consistency of cream cheese. Quite by accident, in an effort to use up all
the cheese in the fridge, we discovered that plain chevre is AWESOME in Quesadillas. It makes for a
creamy/cheesy center that does not over ride the subtle flavors of the cilantro, shrimp, and chicken....just
scrumptious!
Pictured here is one of our wheels of aged cheddar, Tiny Town
Meadow. We believe that aging no less then one year is what is needed
to to bring out the full flavor and bloom of the cheese. 12-16 months
produces a medium sharp cheese, and it differs from store bought
cheddar in that you can feel and taste a creaminess like no other you have
sampled. The wheels average about 2.5lbs each, which is derived from 2
gallons of raw goats milk. Raw is used in all the aged cheese processes.
This cheese is a stand alone winner with wine and crackers - but we also
serve if shredded in recipes, and melted sliced and melted on burgers.
The particular wheel pictured here, has just a hint of cheese coloring
giving it a slight hint of yellow. For the most part however, we process our
cheese 'o natural' which, in the goat world is white. Goats milk cheese is
naturally pure white. In earlier times, coloring was added to inferior
cheeses to make them all look the same! I like color variety - but there is
something special about cutting into a wheel of perfectly aged, bright
white goat cheddar! Another cheddar recipe favorite in our house is Tiny
Town Jalapeno. My son and husband go ape when I cut one of these
wheels open. It is snappy with a slight wheels open.
Meadow. We believe that aging no less then one year is what is needed
to to bring out the full flavor and bloom of the cheese. 12-16 months
produces a medium sharp cheese, and it differs from store bought
cheddar in that you can feel and taste a creaminess like no other you have
sampled. The wheels average about 2.5lbs each, which is derived from 2
gallons of raw goats milk. Raw is used in all the aged cheese processes.
This cheese is a stand alone winner with wine and crackers - but we also
serve if shredded in recipes, and melted sliced and melted on burgers.
The particular wheel pictured here, has just a hint of cheese coloring
giving it a slight hint of yellow. For the most part however, we process our
cheese 'o natural' which, in the goat world is white. Goats milk cheese is
naturally pure white. In earlier times, coloring was added to inferior
cheeses to make them all look the same! I like color variety - but there is
something special about cutting into a wheel of perfectly aged, bright
white goat cheddar! Another cheddar recipe favorite in our house is Tiny
Town Jalapeno. My son and husband go ape when I cut one of these
wheels open. It is snappy with a slight wheels open.
It is snappy with a slight bite of pepper. Excellent on crackers or served in Tex - Mex dishes. The bright
red color you see is wax. Each wheel of cheese is dipped and sealed in cheese way after the pressing and
drying process to seal in the flavor during aging, and seal out the air which is the fuel for bacteria. The
cheddar takes about a day to make, two days to dry, day 4 is waxing and labeling then off to the cooler to
hibernate! The cheese is turned daily for about 6 months to encourage even aging, and then allowed to
finish over the next six months. SOOOO worth the wait!
red color you see is wax. Each wheel of cheese is dipped and sealed in cheese way after the pressing and
drying process to seal in the flavor during aging, and seal out the air which is the fuel for bacteria. The
cheddar takes about a day to make, two days to dry, day 4 is waxing and labeling then off to the cooler to
hibernate! The cheese is turned daily for about 6 months to encourage even aging, and then allowed to
finish over the next six months. SOOOO worth the wait!
Pictured here is a tray of our Tiny Town Feta draining during the
part of the creation process. We make our Feta with pasteurized goats
milk as it is a semi soft cheese that does not get above 95 degrees
during the cooking of the curds. After the initial draining of the whey, it
is brined, drained again, set out to dry a bit, and salted. We eat a ton of
salad in our household, and hunks of this crumbled cheese is om top! I
have caught my daughter in the fridge eating it right out of the
container - as this is a Feta strong enough to stand up to the salad
dressing, yet mellow enough to eat stand alone. Our feta is softer and
slightly moister then the typical greek feta you buy in the store - and of
course, bright white!
part of the creation process. We make our Feta with pasteurized goats
milk as it is a semi soft cheese that does not get above 95 degrees
during the cooking of the curds. After the initial draining of the whey, it
is brined, drained again, set out to dry a bit, and salted. We eat a ton of
salad in our household, and hunks of this crumbled cheese is om top! I
have caught my daughter in the fridge eating it right out of the
container - as this is a Feta strong enough to stand up to the salad
dressing, yet mellow enough to eat stand alone. Our feta is softer and
slightly moister then the typical greek feta you buy in the store - and of
course, bright white!
Tiny Town Bloom is a chevre that is slowly air dried during the
salting process. Credit for this cheese must go to our friend Anita and
Tiny Town Goat owner Kathleen for sharing this foreign concept to
me. The yield is a quick cheese, sliceable, yet ready for the table in
just a few weeks vs months for the cheddars. It has a much more
delicate taste , excellent with wine and crackers and a perfect choice
for those who like a mild flavored cheese.
Other farm favorites are our fresh mozerella, our fresh ricotta, and chevre logs rolled in fresh herbs.
Running with a recipe from my friend Pat in West Virginia, we also created with success an apricot chevre
spread, which gave us a fruity, light spread for a different cheese experience. We are continuing are learning
process, and taking classes to learn the secrets of some of the other cheeses we hope to produce in the
future including blue vein cheese, and provalone.
Nutrition and Goat Cheese
Compared to cow’s milk products such as cream cheese, goat cheese is lower in fat, calories and
cholesterol. It also provides more calcium and fewer carbohydrates than cream cheese. Even though goat
cheese has fewer calories, it has a full, rich and creamy flavor.
Running with a recipe from my friend Pat in West Virginia, we also created with success an apricot chevre
spread, which gave us a fruity, light spread for a different cheese experience. We are continuing are learning
process, and taking classes to learn the secrets of some of the other cheeses we hope to produce in the
future including blue vein cheese, and provalone.
Nutrition and Goat Cheese
Compared to cow’s milk products such as cream cheese, goat cheese is lower in fat, calories and
cholesterol. It also provides more calcium and fewer carbohydrates than cream cheese. Even though goat
cheese has fewer calories, it has a full, rich and creamy flavor.