FARGO – Last summer, Hannah Sargent Moser’s goats were producing more milk than she could drink. So, she started making fresh cheese. The process is simple. With heat, time, some form of acid, rennet ...

New England Cheesemaking Suppy Co. sells a variety of cheese cultures, including those for fromage blanc (C20) and chevre (C20G). This recipe works for both cultures, and you can culture either cow’s ...

This creamy and savory cheese tart makes a stunning holiday appetizer. A sweet-tangy onion jam provides a delicious topping for the silky chèvre tart. You can prepare the jam several weeks in advance ...

Southern cuisine has been stereotyped as heavy and unhealthy, where everything is either fried or smothered in gravy (or both). Not so, says Tasia Malakasis, cheesemaker and owner of the award-winning ...

Made from creamy chevre (fresh goat cheese) instead of the typical cream cheese, this surprising cheesecake is sure to please cheese lovers and dessert lovers alike. The tanginess of the goat cheese ...

These roasted, caramelized bananas in Tia Keenan’s new Short Stack cookbook dedicated to just one ingredient—Chèvre—caught our hungry eyes. They’re topped with chèvre yogurt and toasted pecans and we ...

I’m gaga for goat cheese. When I saw a little sign at Berkeley’s Cheese Board Collective announcing a goat cheese class, I was all over it. One evening last week, two dozen eager, ...

This recipe, courtesy of the new “Oakville Grocery, The Cookbook,” blends layers of salty smoked salmon, fresh goat cheese, preserved lemon aioli, pickled onions and arugula atop artisanal bread for ...