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How-To

Delicious Handmade Goat Cheese

Fine Cooking Issue 56
Photos: Amy Albert
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Delicious handmade goat cheese and the land-friendly methods known as sustainable farming dovetail neatly at Bodega Goat Cheese, the small, family farm that Patty Karlin and Javier Salmon have owned and run for nearly twenty years.

One of their cheeses, Queso Cabrero, is soaked in red wine after aging. It’s similar to Manchego, a Spanish cheese traditionally made from sheep’s milk. Queso Cabrero is delicious for grating and melting, and it’s good all by itself, too, “like getting your wine and cheese in one bite,” says Patty.

On a sustainable farm, everything has a use.
Patty and Javier feed the herd with farm-grown feed as well as whey drained from the morning’s batch of Queso Fresco, their version of fresh feta cheese.
The curds for the cheese are cut and then poured into molds.
After draining, the rounds are unmolded and ready for market, just a day after the goats were milked.

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