Tuesday, August 27, 2013

Eye Candy: Super Summer Cheese Plate

In honor of August being National Goat Cheese Month, you know we had to create a summer cheese plate for your viewing pleasure! Our own Chef Rodney created this tantalizing summer masterpiece that you can easily re-create at home. 

Before: (clockwise) Fresh Goat Cheese with Black Pepper, Green Peppercorn Cone, Triple Cream mini, and Aged Stick.

After: Add blueberries, blackberries, strawberries, and apples.
Don't forget to drizzle your favorite local honey over the cheese!

Tuesday, July 30, 2013

Calling all Foodies: Fig & Pear Goat Cheese Recipes Wanted!

Hey you! Yes, you – the one who’s always watching Top Chef, Iron Chef and every Food Network cooking show known to man…the one up late at night in the kitchen, concocting a new comestible for the family…the one who actually knows what the cooking term “flute” means...YOU!  We’re looking for some tasty new recipes that use our goat cheese stuffed with pear or fig. 
Our friends at Sigona’s Farmers Market have some great ideas if you’re looking for some inspiration. 
Whether it’s a salad, main entrée, appetizer, or dessert – we want to hear from you!  Submit your recipe(s) here for a chance to have your entry featured on Coach Farm’s website and social media pages. 
Ready, Set, Go!!

Sigona's Farmers Market’s stuffed goat cheese over green salad with fresh fruit and nuts.

Wednesday, July 24, 2013

Ode to Color: Super Summer Goat Cheese Salads

This summer, we want you to go green…and red…and blue…with your salad concoctions!  Well, we really want you to let your imagination run wild and take advantage of all the colorful fruits and veggies this season has to offer.  Why settle for just a boring, typical green salad with a few of the usual additions (croutons, nuts, dressing anyone?) when you can create a dazzling dish that even the folks at Crayola would be proud of?? 

So, here’s to summer!  Below are some breathtakingly beautiful goat cheese salads, packed with color, that are easy to replicate at home.  Click on the picture for the recipe!

Beet & Blood Orange Salad with Chevre
Fiddlehead Fern & Goat Cheese Salad

Red & White Salad with Candied Pecans, Figs and Chevre

Blueberry Almond Goat Cheese Salad

Mixed Greens, Nectarine, and Goat Cheese Salad 

Watermelon, Goat Cheese and Basil Salad

Endive and Goat Cheese Salad with Citrus Dressing


Tuesday, May 28, 2013

What's in a name?

There’s been a lot of excitement lately with the launch of Coach Farm’s newest product – Rawstruck – our first ever Raw Milk Goat Cheese.  But naming this cheese was no easy feat!  Since this cheese was so different from our other offerings, it needed a different name…something unique and unlike our other classically named cheeses.  To come up with a creative moniker, we reached out to YOU – the public – to help us!

To start, we partnered with Culture: Word on Cheese Magazine  to create a user engagement program that utilized digital and social media platforms.  As part of this program, we selected bloggers to receive samples of the cheese to describe its characteristics, videos of the process were posted to YouTube, ads were placed on both Culture and Coach Farm’s websites and pictures of the cheese were in heavy rotation on sites like facebook and twitter.  The naming contest went viral very quickly thanks to our fans sharing with their networks as well.
Our 6 bloggers did a really great job with their vivid descriptions of the cheese.  “Angel food cake of goat’s milk cheese”, “a surprising depth of flavor that pleasantly lingers”, and “a cheese with a crumbly texture at first that literally melts in your mouth” were just some of the descriptions we heard (you can read the blog posts here).  All of the adjectives used suggested surprise or “awe” at the flavor and texture of this new cheese.  We received an overwhelming response, but the name that best summed up the descriptions was Rawstruck.
Want to learn more about Rawstruck? Then please visit http://www.coachfarm.com/WWA/newproducts.html.  You can also visit our facebook page to see what our fans had to say about our first ever Raw Milk Goat Cheese!


Thursday, April 18, 2013

Hello My Name Is...

Very exciting news!! We’ve got a new addition to the Coach Farm goat cheese family –raw goat’s milk cheese. You’re probably going WHOA – just what IS a raw goat’s milk cheese anyway? In a nutshell, raw milk cheese is made with unpasteurized milk (some cheesemakers do pasteurize the milk, but that’s for another blog post).  The cheese is then aged for at least 60 days before being offered to the public.  After 60 days, acids and salts in the cheese prevent any potential growth of pathogens.  This is why the FDA mandates that this timeframe be adhered to.  Besides being a safety precaution, aging for 60 days does help with enhancing the flavors of this cheese (at least we think so!).

So, we’ve got this great cheese – but no name!  We usually name our cheeses for their shape and style, but we’d like to have a very creative name for our newest masterpiece.  To help, we have partnered with Culture Magazine for a naming promotion called “Hello My Name Is…” where YOU can submit a moniker for our raw milk cheese. 

To get you started, check out the below video where Kate Arding, Co-Founder and Cheese Director of Culture Magazine, and Mark, discuss the taste profile.  We think she’s is spot on by saying its “crumbly” and “so fluffy when you put it into your mouth…really light…with a great range of flavor.”   We’d also have to agree with her how the flavors are in sync with each other and not overpowering.   Looking for more details to help think of names? Follow the team of bloggers we’ve enlisted to try  the cheese and share their thoughts in their blog posts.

Now that you have the details, submit a name to socialmedia@culturecheesemag.com with the subject line “HELLO MY NAME IS” by Sunday, May 5th at 11:59 p.m. EST.  Include your name, cheese name, and email address.  The winner will be announced on Sunday, May 9th on Culture’s blog!



Wednesday, March 27, 2013

Kid Vid: Just Kidding Around!

Technically, it's Spring, but it doesn't quite feel like it yet on the farm! Since it's still a little extra frosty outside, we kept the little ones inside today for a fun "play date."  Check them out, jumping around and "talking" with each other. If only we could translate their "bhaaa" sounds!

Monday, March 25, 2013

Spring into the Season

Spring is nature's way of saying, "Let's party!" ~Robin Williams
Hey, we can’t speak for you, but we’re happy to shed our heavy coats for a lighter jacket, trade snow for lush green grass, and best of all – start home entertaining again (even better if you’re able to entertain outside)!! After all, aren’t most people anxious to get out of the house and go to a nice dinner party again now?   
Spring is also a particularly great time to offer a few goat cheese dishes on your party menu.  Why?  Spring is when the goats’ lactation cycle begins, when their milk is at its richest.  And with Coach Farm now offering fresh goat cheese stuffed with pear and fig, you can REALLY get creative with your entertaining edibles.
In honor of the warmer season, we want to share a few dishes that pair goat cheese with in-season fruits and veggies.  We bet your guests will be talking about your dinner party long after it’s done!

Just click on the picture for the step-by-step recipe!
Ramps and Lemon Zest (Ramps grow on our farm too!)

Goat Cheese Tarts with Ramps and Lemon Zest



Asparagus-Goat Cheese Pasta

Goat Cheese and Strawberry Bruschetta

Spinach and Artichoke
Goat Cheese Hot Spinach and Artichoke Dip with Plantain Chips

Arugula and Beets
Beet and Goat Cheese Arugula Salad

Apricot Goat Cheese Ball with Fried Rosemary and Shallots


Carrot Cupcakes with Goat Cheese Frosting (Vegetarian recipe!)

Goat Cheese, Pea & Bean Frittata

Thursday, December 20, 2012

Last Christmas I Gave You My Tart

So we've been yammering on about food, and drinks, and combinations, and compliments, and taste buds all month. Has it been educational? We hope so. This time around though, we wanted to hone in on some specifics and rather than pair foods based on texture and taste, we thought, "tis the season!" So here are some goaty, cheesey dishes infused with the flavors of the season. 

Just click the picture and enjoy!

Goat Cheese and Honey Stuffed Fig Muffins

Bacon Wrapped Dates with Chorizo and Goat Cheese

Nutmeg, Vanilla & Cinnamon
French Toast with Goat Cheese Drizzle

Cranberry, Orange & Almond
Cranberry Almond Goat Cheese
Pear & Pomegranate
Arugula, Pear, Pomegranate & Goat Cheese Salad

Lavender and Goat Cheese Mashed Potatoes

Sweet Potato, Sage & Goat Cheese Pasta

Honey Ginger Ice Cream

Dark Chocolate & Raspberry Goat Cheese Brownies

Thursday, December 13, 2012

One Man's Funk is Another Man's Pleasure

"Ugh, yuck! How could someone eat that?" 

Ever find yourself wondering this? Or maybe someone asked you how you could stomach sardines, that ridiculously hot wing, or anything with mayo. Would you eat fried tarantulas, sip on snake wine, or crack open a Balut (look it up, we dare you)? What makes us like what we like and hate what we hate?

The answer is twofold. Firstly, there is the external cultural influence. Our family, and more importantly our culture, has a significant influence on the food and drink that we consume. This is the factor that steers one culture to the brains over the bacon, or to the feet over the fat. If you're raised thinking a certain food is the norm, then naturally it is difficult to understand how others might find it troubling. Would it surprise you to know that the savory and sweet mix of maple bacon is a turn-off outside of the US? Or that our soft bread is a wonder to some and cheese is strange to the Chinese?

The second part of the answer has to do with our tongues and noses. The amount of papillae (those little bumps on our tongues of which the vast majority house taste buds) an individual has determines the intensity of flavor sensation. The more papillae, the more one is apt to order things mild or take their coffee with extra cream. These people are called "supertasters", presumably because their tolerance for extremes is super low. On the other end of the spectrum are the "nontasters" or "subtasters", individuals that can order those ghost chili pepper wings and cry tears of joy, not pain, for the complexity of the heat and flavor. A nontaster's papillae density is lower than a supertaster's, meaning that there are fewer buds to overwhelm. 

Think of a papilla as a bouncer working for Club Flavor Experience. Supertasters have hired the worst possible candidate. He's weak, easily overwhelmed, and can't stop letting everyone in - even the guys in t-shirts and sneakers. Nontasters went a different route and got that huge guy that does two-a-day lifting sessions at your gym. He only lets in the people you want to see, isn't afraid of slamming a door in someone's face, and is all about letting the party rage inside.

What's happening here is that when a supertaster chomps into a jalapeño (for this analogy, a t-shirted clubber), the door stays wide open, and with each subsequent bite, more and more casual joe-schmos flood the club. The flavor becomes overwhelming and the signal to the brain that shouts, "Spicy!" never abates. Nontasters, on the other hand, savor the flavor as 
the door shuts on the schlubs, and the party continues inside. They are able to continue to eat, taste, and enjoy, as the heat never overpowers.

But it's not all about the papillae. Our brain can only detect 5 tastes; sour, sweet, bitter, salty, and savory (10 point synonym for savory? umami), but the chemicals that trigger those flavors are different from one person to the next. Additionally, food odor molecules that travel through your nasal passage or nostrils have a strong influence on flavor. When the passage is blocked due to sickness, or when your nose is held, flavor all but disappears from food. 

So the next time you find yourself wondering how on earth someone can enjoy a particular dish, remember that there's much more at work than just a simple, "I dare you!" 

Thursday, December 6, 2012

Pairing is Caring

For the uninitiated foodie, the thought of creating the perfect pairing is understandably intimidating. Endless choices of beer, wine, fruit, cheese, bread, meat...the whole pyramid really! So many places to go wrong. Right? WRONG! Rather than being overwhelmed by possibility, why not revel in the fact that there ARE so many possibilities? Plus, we are so much more adept at pairing food than we give ourselves credit for. If you can cook, even just a little, then you've already got a head start.

So where do you begin? With what you like. Start with a drink - wine, beer, or otherwise, and from there you may go one of two directions: complimenting or contrasting. A complimentary drink will have flavor characteristics similar to your food (think a crisp, grassy white wine with our fresh goat cheese) while a contrasting drink has a bold dynamic that sets it apart from your food (think a full-bodied red with an aged cheese). It is also important to note that the body and alcohol content of the drink should match the impact of the dish. A robust dark beer will overpower a salad or fish dish while a light white will be lost in the texture and heartiness of a New York Strip.

Even though every palate is a little different, here are a few universally helpful tips for your next pairing foray:

- Fatty foods tend to coat your tongue. Acidity from fruity, citrusy, hoppy, or sour drinks cuts through the fat and refreshes you for another bite.

- Slighty sweeter drinks are a good compliment to both spicy foods (by counteracting heat) and not too sweet dishes (by maintaining consistency).
- Carbonated drinks are good palate cleansers.
- Confused as to where beer falls on the spectrum? Think of ales as red wine and lagers as white.
- The higher the alcohol percentage, the spicier a food will taste.
- Oak is a strong flavor that tends to overpower 

Are there any other guidelines you follow while pairing foods?