Harley Farms Goat Dairy’s taster collection
is a 1.5 oz. round of each of the farm’s
flavors, some of which are decorated with
edible flowers grown on the farm.
Garcia uses Split Creek Farm goat feta on an
arugula salad that includes golden beets and
a cane syrup vinaigrette. He also makes goat
cheese pimento cheese for special events in
the summer. “You’d normally use cheddar for
this, but I like to lighten it up for summer,” he
says. “I also try to use goat cheese where I’d
usually use cream cheese.
GOAT CHEESE DESSERTS
Soby’s carries Split Creek Farm goat
milk fudge on its cheese plate. “It’s
phenomenal,” says Garcia. “I decided to
get funky and add this to the cheese plate
instead of another goat cheese. People
love it and ask for extra.”
William Milliot
The Volt menu also features goat cheese in
desserts. “We use it in pastry, too. We make a
cheesecake with chevre and white chocolate,”
says Voltaggio.
“One thing I like about Split Creek Farm
cheese is that it’s milder and is a good
entry-level goat cheese. It gets people
on board and opens them up. It lets
them acquire the taste and is more
approachable than other goat cheeses.”
Teryi Youngblood, pastry chef at Soby’s,
makes a goat cheese pound cake with
chevre from the farm. “Goat cheese is
whipped into the batter and used instead
of butter,” Garcia says. “It has the same fat
content and adds a nice body to the cake.
It’s served with South Carolina peaches.”
“We use goat cheese for the flavors and
the tanginess. Goat cheese is more acidic
than cream cheese. It counterbalances the
intense sweetness of the white chocolate.
They play off each other.”
Kathryn Kjarsgaard is a freelance food
writer based in Forest Park, Ill.
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