Chefs a' field. Kids on the farm. Artisan chevre. Season 3

Description

In this episode, Anne, Bruce and his two young daughters are together in the rolling hills of southern Wisconsin to milk goats and make farmstead cheese. They get a quick lesson in goat psychology as Anne explains, "They are a lot smarter than cows, they are very independent creatures." They discuss how that relationship with the animals and the land carries through in the taste of Anne's cheeses: extremely fresh, always beautiful and full-flavored but never "goaty." Then we head down the road to one of Wisconsin's most prized farmers to gather some carefully grown herbs and greens to accompany our cheese. Recipes: Leek & Roasted Apple Soup with Goat Cheese Gnocchi and a Nest of Shooting Star Spinach; Twice-Baked Squash Boats Stuffed with Fantome Farm Goat Cheese.

Runtime

27 minutes

Series

Subjects

Geography

Genre

Database

Alexander Street

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