HARNER FARM
 
  Home of goats, guineas and plenty of other fun farm stuff.

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HARNER FARM RAW GOAT’S MILK CHEESES

 FIRM CHEESES:

These cheeses are generally made using a starter culture for flavoring at low temperatures and will melt. The richness and other characteristics of goat’s milk tends to give a softer curd than a cow’s milk cheese.


CHEDDAR - Fresh cheddar ready for eating or cooking. Cheddar has a tendency to crumble, which gives it it’s characteristic texture. Doesn’t melt as easily as mozzarella. Our white cheddar uses a different starter culture than the yellow cheddar but uses the same process. The Salami Cheddar has salami spices added to the curd before pressing. For the cheddar made with beer we marinate the curds beer, lager or ale prior to pressing. Got a favorite homemade beer? We'd love to try pairing our cheddar with your beer.

 

MOZZARELLA - Fresh mozzarella made with whole goat’s milk. It will have more fat than most commercial mozzarella and tends not to brown as easily.

 

FARMER - This cheese combines the starter cultures from cheddar and mozzarella. It has some of the melting characteristics of mozzarella as well as the crumbling characteristics of cheddar. The Salami Farmer has salami spices added to the curd before pressing. If you close your eyes, you'll probably think you're eating salami. This is great for vegetarians who want that meaty flavor.

 

HALLOUMI – This cheese is made without any culture. You simply heat the milk, add rennet, and let it set up. Then you cut the curds, drain, press, and reheat the curd at high temperature. This cheese is barely salted, but withstands high heat and can be deep-fried, fried or grilled and still remain intact. Add any flavorings you like and even marinate. Think of this as the tofu of goat cheeses.

 


RICOTTAS (soft):

These cheeses are created by heating the whey drained off from the firm cheeses. Since the whey has been flavored with the starter culture, the resulting ricotta can be used for the same purposes as the firm cheese type created in that batch. The major difference is that ricotta will not melt, so you have a different texture.


They’re perfect for using as spreads, fillings for manicotti, lasagna, or enchiladas, or even with desserts and can be combined with other cheeses. It can be thinned with a bit of milk or cream to create a smoother texture.


These ricottas are fairly dry, so after they’ve thawed, beat them and add oil, milk, or cream to smooth them out and get them to whatever consistency you like.

 

MOZZARELLA RICOTTA - Perhaps the most versatile of the ricottas, this can be substituted for cream cheese even in dessert recipes, as well as any type of savory use. To sub for cream cheese, beat ricotta until smooth, adding a bit of milk or cream if needed and sugar if you prefer a sweeter version, then use.

 

CHEDDAR RICOTTA - Wonderful as a filler for celery sticks or used with other ingredients in casseroles. It complements apple desserts. Mix smooth ricotta with oil or bacon fat, bacon bits, onion and a little salt and pepper for a great cheese spread.

 

FARMER RICOTTA - Like Farmer Cheese, this ricotta carries those cheddar and mozzarella flavorings and can be used accordingly. Add olive oil, bits of pepperoni, onion, garlic and Italian seasoning for an Italian spread that makes a wonderful appetizer for an Italian meal.

 

HALLOUMI RICOTTA – Because there was no culture used in making the Halloumi, this ricotta is very mild and takes on whatever flavors you add.

 


SEMI-SOFT CHEESES:

These cheeses are created by use of high temperature and an acid such as vinegar. They may be sliced or cut into small pieces for salad or cooking or used as a spread. Heat will soften them, but they do not truly melt.


QUESO FRESCO PLAIN - Perfect on its own, though you may wish to add a bit more salt. You can also mash your favorite ingredients into this for a great addition to salad or a topper for crackers.

 

QUESO FRESCO BACON & PEPPERS - This is probably my favorite of the semi-softs. The cheese itself was created using apple cider vinegar which adds a bit of sweetness to the curd. The curd is then drained and garlic powder, hot peppers (barely cooked), crispy bacon (cured and smoked by us) and cooked bacon fat was added with a bit of salt. Sometimes you’ll get a lot of heat from the peppers and sometimes not so much, depending on the individual pepper, but you may want to taste with caution if you don’t like heat.

 

OTHER QUESO FRESCO VARIATIONS - Sometimes I flavor it with a only bit of lemon pepper or celery salt, sometimes with garlic powder, etc. Packages are marked.