Tags » Goat Cheese

Drunken Goat

Drunken Goat is a most unusual goat cheese.  So you ask, “What’s with the name?” Perhaps you have images of goats weaving about the pasture, teetering, perhaps sparring, and maybe snoozing on their backs with hooves in the air pointing to azure blue skies. 542 more words

Chef Lippe

Creamy Lemon-Pepper Orzo with Grilled Chicken

Total Time: 55 min

Prep: 15 min
Inactive: 5 min
Cook: 35 min

Yield:4 servings
Level: Easy


  • 1/4 cup plain fat-free Greek yogurt, at room temperature…
  • 237 more words
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Goat Cheese Roast Chicken

Happy Easter! Here’s an idea of a simple but impressive meal for any last-minute planners out there. It’s also great on a normal week! I love roasting chickens on Sundays to have incredible leftovers for lunches throughout the week. 410 more words

Sunday Dinner

Roasted Cauliflower and Mushroom Quinoa in Balsamic Vinaigrette

For such a simple recipe, these roasted veggies and quinoa actually pack in lots of flavor. Top anything off with goat cheese, and I’m sold. 129 more words


Sant Mateu

Sant Mateu

This cheese is from a village located in the mountains north of Barcelona and is named after the cheesemaker’s son.  The goats are raised on hills that are about 5k from the Mediterranean and feed on the natural flora which imparts a unique savory flavor.  191 more words

Chef Lippe

Nocetto di Capra

Nocetto di Capra is a soft-ripened pasteurized goat cheese from Lombardy.  Ambrogio uses milk from Orobica goats which are indigenous to Bergamo. The cheese is sweet, well balanced and like velvet on your tongue. 256 more words

Chef Lippe

Cabra al Romero

Cabra al Romero is made by Lorenzo, our producer of choice for the Murcian favorite Cabra al Romero cheese. This relatively new production riffs on the popularity of herb-crusted cheeses; in the final days of aging, the pasteurized goat cheese is rubbed with a fair quantity of rosemary and lard. 180 more words

Chef Lippe