So far my first-ever New Year’s Resolution remains in tact… This is my second in my 2019 monthly “On the Trail…” series visiting local specialty food producers.
Yesterday I stopped by Split Creek Farm to stock up on feta and fudge. This was not my first visit, but it does seem every time I visit it is either raining or has been raining leaving the farm a little on the muddy side… imagine that a muddy farm… got a few goat nuzzles while I was there… Two tried hard to eat my wool coat; those rascally does…
In 2017, when my good friend Karol visited from California on her across-country road trip, I took her to Split Creek Goat Farm. Just across the state line in Anderson (I-85 exit 14), Split Creek was “basking” in the excitement of having won a 2017 Good Food Award for their feta marinated in oil with dried tomatoes and olives. The owners welcomed us and treated us to a platter of their cheeses, chevre logs, flavored fromage blanc spreads and goat milk fudge. Such a generous and delicious offering.
Hard to pick a favorite from the delectable choices on the platter. One of the reasons I love goat cheese (with my thanks to Rhonda Gothberg and Allison Hooper for introducing me to a world I had snubbed in my early cheese days) is the clean, citrus flavor profile. Chevre sits on the palate like a wispy cloud; the flavors in the fromage blanc add another level of complexity without overpowering it “lightness”.
The nutritional and digestive values of goat milk and goat milk cheese are detailed on Split Creek’s website and can be viewed here.
But. Their. Feta. Is. Heaven.
The 2017 Good Food Winner feta is marinated in EVOO with dried tomatoes and olives. My favorite is the EVOO, lemon and basil marinated feta. I buy it in 3 pound buckets with a shelf life of six months if you keep it underneath the oil… however, shelf life is not an issue around here. For an evening snack, I find myself craving feta and satisfy that craving by enjoying a “smallish” bowl before going to bed. Maybe it’s just a coincidence, but I sleep better and have pleasant dreams on the nights I have eaten feta… just sayin’.
They also make fudge with the goat milk and it can be addictive. You can buy it without nuts, with walnuts, with pecans or layered with peanut butter… get ready to swoon. Today I bought one of each and a second without nuts to send to my friend, James Beard Award-Winner Janet Fletcher of Planet Cheese, along with a couple of jars of their feta. In case you don’t know, she’s a “feta nut” and if you don’t subscribe to her weekly email newsletter, then shame on you… you can subscribe here.
Split Creek is open to the public most days. My dad told me about many visits he, Miss Anne and various friends had made to the farm for tours and to pet the animals… and when I say animals, I mean all kinds of animals in addition to the goats. 
There are chickens,
There are pigs,
There are cats,
There are dogs,
There are guinea hens
and lots of other members of their menagerie.
Since my first visit in 2017, I have visited several times; it’s always fun to get a few kid nuzzles while picking up feta. I love Greek feta, which I keep on hand for salad emergencies when I run out of the Split Creek, but I have to admit, I prefer Split Creek. And it’s local; just a twenty-minute drive away.
This week’s Pop-up at Blue Haven Bee will be Saturday afternoon with cheese and charcuterie plates on the patio: 2 cheeses, 1 cured meat, crisps, jam, nuts, olives, dates and mustard. Only $10 to go with that relaxing beer, wine or mead. See you between 1 and 5 on Saturday, March 2nd.
In addition to being an American Cheese Society Certified Cheese Professional, I am a Certified ServSafe Food Production Manager with certifications that also include ServSafe Certified Instructor and Proctor. I am available for cheese events, cheese program development, cheese training, food safety training and 3rd party food safety auditing. See my About Me and Resume pages for more details or call me at 360 921 9908 to discuss availability.
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