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Thursday, July 31, 2008

Sheep Cheese, Goat Cheese


On a visit to one of my sisters, I learned that the whole family had switched to goat's milk, goat cheese and sheep cheese. Maybe the time they spend in France helps with the cultural change. Their sheep cheese was delicious on pasta and chicken.

This experience inspired me to do something I'd considered, but never got around to. I found a quart of goat's milk at Trader Joe's cost only a dollar more than a quart of a good brand of cow's milk at my local supermarket. Today I found my local supermarket did carry both goat cheese and sheep cheese. I plan to use them in salads and over pasta. The goat's milk has a slightly odd taste drunk plain. A bit of decaf coffee powder, or a spoon of chocolate, may hide the taste, which is not noticeable at all mixed with cereal or used for cooking.

Goat and sheep dairy products are much easier to digest than cow's milk, and also are supposed to be free of pesticide residue, antibiotics and growth hormones.

Maybe this will promote health.

3 comments:

sutros said...

The inspiration:

“Cheese is the soul of the soil. It is the purest and most romantic link between humans and the earth.” Pierre Androuet.

The challenge:

GK Chesterton: “The poets have been mysteriously silent on the subject of cheese.”

Voila: www.tastingtoeternity.com.

This book is a poetic view of 30 of the best loved French cheeses with an additional two odes to cheese. Recipes, wine pairing, three short stories and an educational section complete the book.

A unique and amusing Christmas present for all food lovers

Enjoy

Online said...

Good Post!!

Bartholomew said...

Goat and sheep cheese's are good for the health. Being a chronic fatigue doctor I suggest every patient who suffer from CFS to eat these products since they have got a power to fight with XMRV virus.