Rhonda Gothberg, my good friend and retired Goat Herder/Cheesemaker turned me on to goat cheese. My memories of
goat cheese were from my childhood when the goat cheese was gamey… most likely from the bucks getting too close to the milking parlor… if you’ve been to a goat farm, you’ll discover the bucks are generally kept in a back pasture… far away from the does. There are several reasons for separating bucks and does but for cheesemaking purposes, it is to keep the “stink” of the buck from getting into the milk. And if the stink gets into the milk, it gets into the cheese. For more reasons, check out this article written by The Organic Goat Lady.
Rhonda shared several of her cheeses with me… and suddenly, I loved goat cheese. Allison Hooper, Mary Keehn and Judy Schad further solidified that love.
Tomorrow at Sweet Combs of Honey, in celebration of Mardi Gras, I’ll be sampling a local goat cheese made in Alabama by Fromagerie Belle Chevre. Their goat logs, made in the Montrachet Style, are lemony, creamy and melt in your mouth.
In the spirit of “laissez le bon temps rouler” and NOLA native, Emeril LaGasse , I decided to “kick the chevre log up a notch” and brulee it with both sugar and 2017 Good Food Award Winner, BeeWild Raw Sourwood Honey. This amazing honey is Georgia Grown.
Here’s what I did:
Set oven on Broil and pre-heat. (You can use a torch – mine was out of butane). From start to finish, this takes about 15 minutes max,
Ingredients:
Belle Chevre Chevre Log
Sugar
BeeWild Raw Sourwood Honey
Preparation:
Slice chevre log into 1/4″ disks. (I used a wire – eliminates crumbling.)
Sprinkle with sugar.
Drizzle with Honey.
Broil until sugar and honey are bubbling and the edges of the disks are golden brown. Be careful and watch to keep goat cheese from burning.
Enjoy.
In addition to being a member of the Internationale Guilde des Fromagers (Jura and Garde) and 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.
This post may contain affiliate links from which I receive a small commission from any purchases you make through those links. I thank you for patronizing my amazon influencer store front.
I sample specialty artisan cheeses most Fridays or Saturdays at Sweet Combs of Honey: Check out my “Grab n Go” page at Facebook for more information.
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