Making Goat Cheese!

Making goat cheese. This has the perfect texture for lasagna, manicotti, calzone, ravioli or Perogi stuffing. A garnish on top of hearty soups, a crumble over fresh salads, anti pasta or a lovely soft crumble on top of creamy sauce covered pasta. We had some melted on top of our bowl of beef stew for lunch just now. Mmmm

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