Goat Cheese

Goat cheeses are delicious and varied -- they range from soft and creamy cheeses that are tasty when spread on bread or crackers, to crumbly cheeses perfect for topping salads, to harder cheeses that slice well. Shop online for Drunken Goat Cheese, Snofrisk French goat cheese, goat cheese samplers, goat Gouda, Bucheron cheese, artichoke and goat cheese bites, Crottin de Chavignol, Carre du Berry, and Cypress Grove Midnight Moon cheese.

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For The Gourmet

Murcia Al Vino, or drunken goat's cheese in English, is made in the Murcia region of Spain. The milk of the Muchiano-Granadina goa...ts is sweet and herby from the amazing quality of pastures that they graze in. As if this wasn't a promise ese, the first... read more


Kasseri is a medium-hard pale yellow cheese made from unpasteurized sheep milk with very little, if any, goat's milk mixed in, in ...Turkey and Greece. It is a soft textured, stringy rather than crumbly, chewy, hard-rind cheese and belongs to the pasta... read more

Brand: Storey Publishing, LLC

Pulling carts around the farm or serving as loyal pack animals, goats are naturally hardworking and make for friendly companions. ...This straightforward guide teaches you how to choose, house, feed, train, and breed the best goats for your space and needs. Whether you want to churn out fresh dairy products, harvest soft cashmere for knitting, or keep goats as playful pets, The Backyard Goat makes it easy to enjoy the benefits of owning goats, with no experience necessary. read more

Stewart, Tabori and Chang

From appearances at the most high-end restaurants to street food carts coast-to-coast, goat meat and dairy products are being embr...aced across the country as the next big thing. With its excellent flavor, wide-ranging versatility, and numerous health benefits, goat meat, milk, and cheese are being sought by home cooks. And while goat is the world’s primary meat (upwards of 70 percent of the red meat eaten around the world is goat) never before has there been a cookbook on this topic in the United States. Goat is a no-holds-barred goatapedia, laugh-out-loud cooking class, cheesemaking workshop, and dairy-milking expedition all in one. With recipes such as Pan-Roasted Chops with Blackberries and Sage, Meatballs with Artichokes and Fennel, and Chocolate-Dipped Goat Cheese Balls, this book is sure to become the resource for this new frontier.  Praise for Goat:   “If in five years we’re all eating goat burgers and goat chili, it’ll be because of this book.” —Bon Appétit “A rare guide to all things goat . . . Even if you skip the meat chapters, there’s enough in this book to keep you cooking — and entertained.”- Dallas Morning News"Boasting fewer calories and less fat than chicken, beef, lamb, or pork, there is certainly a health case to be made for goat meat, say Scarbrough and Weinstein, but it is the environmental impact that may be the most compelling from a societal point of view." -Treehugger.com  read more

The 13th Sign

'If I were to currently recommend a cheese book to you, I would choose this one... the photography is beautiful and there is passi...on in the recipes. It makes a fantastic gift.' Samantha Milner recipes.com'Laugh out loud... such a picture of the fields of lavender, sunflowers and olive trees that you could almost be there with her.'  Stephanie Sheldrake, Living France Magazine From the author of the bestselling memoir 'How Blue is My Valley' comes another irresistible invitation to join her in Provence, this time to discover everything you want to know about cheese and its place in French life. How to choose it, serve it and cook with it. Recipes range from traditional tapenade to original British/Provençal fusion such as Big Franglais Breakfast and Pizza Gallois, all illustrated with step-by-step instructions. Beautiful colour photos throughout take the reader into Provençal landscapes, street markets and conversations, food history and verse. The celebration of cheese in French and English includes the godlike goatherds and a charming poem in homage to the ravioli of the Dauphiné region, translated from the local Occitan. You could say it's good, ravioli well madetopped with some gruyère extra thick-laid. A flavour of France, even for those who don't cook; food for the brain as well as the table. Why was goat cheese sent on an Apollo space mission? What should you wear if elected to the Guild of Olive Brothers? What is the connection between France's biggest cross-country car rally and the Picodon cheese? Entertain yourself and your dinner companions with fun facts aswell as recipes that are tried and tested. Award-winning writer and photographer Jean Gill has lived in Provence since 2003. Her articles and photos of French food and lifestyle have appeared in France Magazine and Living France Magazine. jeangill.com read more

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