THE CHEESE (B)LOG

March 21, 2016

The Goat Blaaaaa-g by Maureen McHugh

Spring has finally arrived and for me that means longer days, the arrival of spring herbs and vegetables and of course fresh goat cheese! The word chèvre in French means “goat”. An appropriate name for a cheese so simple and un-manipulated, it’s the closest thing to eating what the goat’s been eating – herbs and grasses and hay – transmuted through the art […]
July 7, 2016

Goat Cheese Ice Cream with Fig Jam by Maureen McHugh

This spring while traveling through Northern California with my husband, we made a stop for lunch in Petaluma. There is a ice cream shop there called Lala’s where I had Honey Goat Cheese Ice Cream. OMG, a new love that I knew needed to be recreated this summer. The key to any great recipe starts with using good ingredients and for this recipe that […]
March 6, 2017

Sherried Mushrooms with Cana de Cabra

This is a great dish to accompany grilled or roasted meats or as an appetizer served with fresh baguette slices. Serves 3-4. 1 pound mixed mushrooms, cremini, shiitake, porcini or chanterelle 6 ounces Cana de Cabra goat cheese, crumbled, reserve 1 ounce for garnish 2 cloves garlic, thinly sliced 1 tablespoon vegetable oil 2 tablespoons butter 2 tablespoons dry sherry […]
June 7, 2017

Celebrating the Art of Cheesemaking… by Maureen McHugh

If you are a true foodie, then you know the thrill of food is not just eating it but learning where it came from and how it arrived on your plate.  If you work with cheese everyday you get the pleasure of hearing the stories of cheese production. But the real thrill is to meet the cheesemakers, hear their stories […]