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 entrĂ©e, 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