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Goat Cheese

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NEWS
October 14, 2009
This can be an appetizer but it also goes well on top of crusty bread served with pasta or soup. Items in bold area seasonally available this week at area farmers markets. 2 tablespoons olive oil 1/4 cup chopped shallots or 1/2 cup chopped onion 2 bunches (about 8 cups loosely packed) of cooking greens, chopped roughly, rinsed well but not spun dry (see cook's note) 2 cloves garlic, minced 8 ounces of goat cheese 1/4 teaspoon cayenne pepper 1/2 to 1 cup plain yogurt or mayonnaise 1/4 to 1/2 cup parsley, to taste Salt and pepper, to taste Optional toppings: 1/2 cup of one of the following - Parmesan cheese, chopped nuts, seasoned breadcrumbs Preheat oven to 350 degrees.
NEWS
April 15, 2009
12 ounces extra-large shrimp, shells and tails removed 12 ounces thickly sliced prosciutto 1 tablespoon olive oil 12 ounces fresh fettuccini pasta 1/4 cup dry white wine 4-ounce log goat cheese Salt and ground black pepper, to taste 3 scallions, finely chopped Heat the oven to 200 degrees. Bring a large pot of salted water to a boil. Tightly wrap each shrimp in a slice of prosciutto. In a large skillet over medium-high, heat the oil. Add the shrimp and cook, covered, for 2 to 3 minutes per side, or until the prosciutto is browned and crisp and the shrimp are pink and cooked through.
NEWS
January 7, 2004
2 ounces olive oil 12 ounces port wine 12 2-ounce medallions of venison tenderloin, lightly pounded 1 tablespoon sugar 6 ounces espagnole sauce (See cook's note.) 3 ounces dried cherries 4 ounces goat cheese Salt and pepper Flour Cook's note: Known in France as espagnole sauce, brown sauce is used as a base for dozens of other sauces, according to information at www.epicurious.com on the Web. It's traditionally made of a rich meat stock, a mixture of browned vegetables (diced carrots, onions, celery and herbs sauteed in butter)
NEWS
Scott Anderson | Culinary Passion | April 9, 2011
This fresh sandwich is a delicious way to enjoy farm-fresh natural ingredients. The ingredients can be changed to match your own personal preferences along with using different dressings or vinaigrettes. I tend to like a little heat, so that too can be adjusted by adding in more or less chili sauce. I like the creamy snap of the goat cheese complemented by the crispness of the fresh vegetables. You can mix the vegetables up at least 2 to 3 hours before the sandwiches are made.
NEWS
By TIFFANY ARNOLD | November 5, 2008
Local cheese makers have good stories behind their curds. Brad Parker, who makes chévre in Greencastle, Pa., fell in love with artisan goat cheese after spending his summers working at goat farms in France. Alice Orzechowski, who owns Caprikorn Farms, in Gapland, Md., with her husband, Scott Hoyman, likes her goat cheese on everything - even tacos. The same passion Parker and Orzechowski have for cheese making, they have for cheese eating. And if you ask whether homemade cheese is really that big of a deal ...?
NEWS
January 12, 2011
Paramount Elementary School kindergarten students in Lucy Austin’s class earned money to buy a goat through Heifer International.   The goat will be given to a needy family in another country. The goat will be pregnant when it arrives and the family will be able to start a small herd of goats. They will be able to use the milk to nourish their family and perhaps sell the extra milk.    While learning about goats, the students had one come in to visit them.    The students enjoyed meeting and visiting with Chica the goat, drinking goat milk and eating some goat cheese.
NEWS
October 24, 2012
Greencastle's Heritage Christmas opening event in 2012 is scheduled for Friday and Saturday, Nov. 2 and 3, as merchants extend a public invitation to their annual open house weekend. On Saturday, Nov. 3, between 11 a.m. and 3 p.m., the second annual Heritage Marketplace will be held. Music begins with RS Entertainment at 11 a.m., followed by the Shippensburg Blaskapelle German Band performing from 1:30 to 3 p.m. in costume. Vendors will have wooden toys, beeswax ornaments, yarn, kitty toys, scarves, wreaths decorated with miniature lollipops, natural bar soaps, German style glazed nuts, gourmet candied apples, clear toy lollipops, and goat cheese for sale.
BUSINESS
July 22, 2012
Name of business: Shepherd's Whey Creamery Owners: Suzanne and Toby Behrmann Address: 825 Jenny Wren Drive, Martinsburg, W.Va. Opening date: May 25, 2012 Products and services: Goat milk cheese including chevre, a soft, spreadable traditional goat cheese flavored with pineapple, as well as various herbs and spices, including basil, caraway, black pepper and seasoned salt; queso fresco, a firm, pressed cheese offered plain...
NEWS
Scott Anderson | Culinary Passion | January 6, 2012
I'd like to welcome all of my readers to a wonderful 2012, a chance for a many to have a bright new start in the culinary world.   As I see it, we are all struggling in one way or another, whether it is through layoffs, under-employment, rising higher gas prices or the cost of groceries. Even if you are well off or living comfortably, I'm sure you can still feel the economy tightening its grip on your way of life. So, I'm going to spend some time this January and February on frugal one-pot meals and dishes to give you ideas to liven up your meals without draining your wallets.
NEWS
by E.T. MOORE | October 21, 2003
SHEPHERDSTOWN, W.Va. - Set on German Street, between a hip jewelry store and a gallery gift shop, Three Onions, with its clean, earth-friendly look, seems a perfect fit, both aesthetically and culturally. The restaurant itself induces slow, relaxed breathing. The color scheme is reminiscent of the feel of a Beatrice Potter storybook. Windows are trimmed in light purple and green paint. The walls are white with a few gray photographs spaced along a narrow but airy hallway leading to two of the restaurant's dining areas.
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LIFESTYLE
By ANNE CHOVEY | Special to The Herald-Mail | August 18, 2013
Don't mistakenly call Flying Pie Co. a pizza shop. This one is more special than that - it makes pies. The company's Potomac Street location has seen a bunch of other restaurants come and go, but I think this one might just stick around for a while. My friends, Pap Ricka and Mack Aroni, recently invited me to join them for dinner. As with previous versions of the restaurant, there are two sections to the place. We entered through the door on the right into the bar area. We wanted dinner, so we didn't stop, but it was inviting enough to contemplate future after-work stops for a beer.
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NEWS
October 24, 2012
Greencastle's Heritage Christmas opening event in 2012 is scheduled for Friday and Saturday, Nov. 2 and 3, as merchants extend a public invitation to their annual open house weekend. On Saturday, Nov. 3, between 11 a.m. and 3 p.m., the second annual Heritage Marketplace will be held. Music begins with RS Entertainment at 11 a.m., followed by the Shippensburg Blaskapelle German Band performing from 1:30 to 3 p.m. in costume. Vendors will have wooden toys, beeswax ornaments, yarn, kitty toys, scarves, wreaths decorated with miniature lollipops, natural bar soaps, German style glazed nuts, gourmet candied apples, clear toy lollipops, and goat cheese for sale.
BUSINESS
July 22, 2012
Name of business: Shepherd's Whey Creamery Owners: Suzanne and Toby Behrmann Address: 825 Jenny Wren Drive, Martinsburg, W.Va. Opening date: May 25, 2012 Products and services: Goat milk cheese including chevre, a soft, spreadable traditional goat cheese flavored with pineapple, as well as various herbs and spices, including basil, caraway, black pepper and seasoned salt; queso fresco, a firm, pressed cheese offered plain...
NEWS
Scott Anderson | Culinary Passion | January 6, 2012
I'd like to welcome all of my readers to a wonderful 2012, a chance for a many to have a bright new start in the culinary world.   As I see it, we are all struggling in one way or another, whether it is through layoffs, under-employment, rising higher gas prices or the cost of groceries. Even if you are well off or living comfortably, I'm sure you can still feel the economy tightening its grip on your way of life. So, I'm going to spend some time this January and February on frugal one-pot meals and dishes to give you ideas to liven up your meals without draining your wallets.
NEWS
Scott Anderson | Culinary Passion | April 9, 2011
This fresh sandwich is a delicious way to enjoy farm-fresh natural ingredients. The ingredients can be changed to match your own personal preferences along with using different dressings or vinaigrettes. I tend to like a little heat, so that too can be adjusted by adding in more or less chili sauce. I like the creamy snap of the goat cheese complemented by the crispness of the fresh vegetables. You can mix the vegetables up at least 2 to 3 hours before the sandwiches are made.
NEWS
January 12, 2011
Paramount Elementary School kindergarten students in Lucy Austin’s class earned money to buy a goat through Heifer International.   The goat will be given to a needy family in another country. The goat will be pregnant when it arrives and the family will be able to start a small herd of goats. They will be able to use the milk to nourish their family and perhaps sell the extra milk.    While learning about goats, the students had one come in to visit them.    The students enjoyed meeting and visiting with Chica the goat, drinking goat milk and eating some goat cheese.
NEWS
October 14, 2009
This can be an appetizer but it also goes well on top of crusty bread served with pasta or soup. Items in bold area seasonally available this week at area farmers markets. 2 tablespoons olive oil 1/4 cup chopped shallots or 1/2 cup chopped onion 2 bunches (about 8 cups loosely packed) of cooking greens, chopped roughly, rinsed well but not spun dry (see cook's note) 2 cloves garlic, minced 8 ounces of goat cheese 1/4 teaspoon cayenne pepper 1/2 to 1 cup plain yogurt or mayonnaise 1/4 to 1/2 cup parsley, to taste Salt and pepper, to taste Optional toppings: 1/2 cup of one of the following - Parmesan cheese, chopped nuts, seasoned breadcrumbs Preheat oven to 350 degrees.
NEWS
By JULIE E. GREENE | May 13, 2009
Farmers market season is upon us, meaning fresh locally grown produce such as salad mixes and, soon, much more. Several local farmers markets also feature other items, edible and otherwise. Local cheeses and hormone- and antibiotic-free meat can be found at some markets. Here's just a sampling of some of the farmers markets in the Tri-State area: Washington County Hagerstown City Farmers Market Where: 25 W. Church St., Hagerstown Open: Indoor market open year-round.
NEWS
April 15, 2009
12 ounces extra-large shrimp, shells and tails removed 12 ounces thickly sliced prosciutto 1 tablespoon olive oil 12 ounces fresh fettuccini pasta 1/4 cup dry white wine 4-ounce log goat cheese Salt and ground black pepper, to taste 3 scallions, finely chopped Heat the oven to 200 degrees. Bring a large pot of salted water to a boil. Tightly wrap each shrimp in a slice of prosciutto. In a large skillet over medium-high, heat the oil. Add the shrimp and cook, covered, for 2 to 3 minutes per side, or until the prosciutto is browned and crisp and the shrimp are pink and cooked through.
NEWS
By TIFFANY ARNOLD | November 5, 2008
Local cheese makers have good stories behind their curds. Brad Parker, who makes chévre in Greencastle, Pa., fell in love with artisan goat cheese after spending his summers working at goat farms in France. Alice Orzechowski, who owns Caprikorn Farms, in Gapland, Md., with her husband, Scott Hoyman, likes her goat cheese on everything - even tacos. The same passion Parker and Orzechowski have for cheese making, they have for cheese eating. And if you ask whether homemade cheese is really that big of a deal ...?
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