Fresh Pasteurized:
FRESCO also called “Goat cheese of the Andes.” This cheese is like an unbrined but lightly salted feta. Great on salads, melts over pasta or pizza and can be sliced for sandwiches.

CREMA most resembles a sour cream/cream cheese cross. The tanginess will delight your tastebuds. Use as a delicious spread on bagels or crackers and as a dip for artichokes or strawberries.

COUNTRY COTTAGE a typical farmer’s cheese. Perfect as a breakfast cheese or as a stuffing for lasagna, squash blossoms or portabella mushrooms.

Aged Cheese:
GOAT MANCHEGO a Spanish style cheese from the Granada region is aged between 2 and 5 months. Retains all the flavor of the lovely pasture that the goats eat. Wonderful as an appetizer or dessert with a fine wine or port. Also a real flavor hit grated on soup, salad or pasta.

CHAROLAIS a French style pyramid in 4-7 oz blocks, aged for 2 months. It has the creamy complex flavor of the region it derives from. Is a pleaser for fine dining as the centerpiece on cheese platters.

Dessert Style:
CREAMY RICOTTA an unsalted creamy ricotta to eat with fruit. Fluffy enough for souffles and omelets; the chefs are having fun making low fat Tiramisu and cheesecake.



Please address inquiries as follows:
Patty Karlin
707-876-3483
bdgagoat@sonic.net