Here’s a delicious recipe for goat cheese salad.
Crystal Brook Farm is a pristine, award-winning New England Farmstead located in Sterling, Massachusetts. They sell their cheese, among other places, at The Cheese Shop in Concord. Since 1738, this bucolic property northwest of Boston has been run as a farm and orchard. Current farmer Ann Starbard purchased a small goat herd in 1998 and initiated the production of goat cheese.
Their goat cheese is particularly wonderful because it’s so fresh. On day one after milking, the goat milk is pasteurized at low temperature. Once it cools, rennet and cultures are added and the mixture ripens overnight. The next day, the mixture is hung in cloth bags to extract the liquids, a nutritious and palatable byproduct called whey that is fed back to the animals. On day three, the cheese is ready and they form the cheese into logs and vacuum seal it and make deliveries to places like The Cheese Shop in Concord.
Crystal Brook Farm Cheese is available only if you travel to the farm’s store or to The Cheese Shop (or other retailers where they sell). However it’s a great excuse to visit Massachusetts!
You can, of course, substitute Crystal Brook Farm’s cheese with another high-quality goat cheese. The image shown in this recipe is Crystal Brook Farm’s Herbes de Provence Chevre Buttons.
Recipe and photo courtesy Crystal Brook Farm, Sterling, MA www.crystalbrookfarm.com/
½ cup macadamia nuts, lightly toasted
4 cups mixed greens
1 avocado, peeled, pitted, and cubed
3 scallions, chopped
Squeeze fresh lime
Dash extra virgin olive oil
½ cup goat cheese
Sprinkle macadamia nuts over mixed greens. Add avocado, scallions, lime juice and EVOO. Toss and divide onto four chilled salad plates. Top each salad with goat cheese.