• Updated Website Address: LocalBanquet.org
  • Looking Back on a Decade of Maple Innovation
  • Listening to Farmers’ Voices in the Ecosystem Services Discussion
  • Updated Website Address: LocalBanquet.org

    We've changed our website. Please update your bookmarks to LocalBanquet.org LocalBanquet.org is where you will now find the latest Local Banquet stories, a new Story of the Day update feature, features from the archives, and information on how to contribute to Local Banquet if you're interested in writing about Vermont agriculture. 

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  • Looking Back on a Decade of Maple Innovation

    Back in 2007, Local Baquet ran an article by Bonnie Hudspeth on maple innovation and production in Vermont. Since then, maple production in Vermont has tripled to 1.8 million gallons a year and innovation seems to have entered a new golden (or perhaps amber) age. We did a quick maple innovation news round up for 2018 / 2019 to help everyone keep up with the some of the trends. 

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  • Listening to Farmers’ Voices in the Ecosystem Services Discussion

    In 2015, the USDA funded a project for UVM researchers to engage in discussions with Vermont farmers about the idea of being paid for ecosystem services. Ecosystem services are things farmers do that improve the environment for everyone, a common example is grass-based farms capturing carbon in the soil as a way to combat climate change. Some services happen naturally through sustainable farming, others take more of an incentive to implement, and either way some policy makers believe that farmers shoudl be compensated for their contribution. 

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Goats Milk Cheesecake

2.3/5 rating (9 votes)
Goats Milk Cheesecake

Rachel Ware, of AlpineGlo Rarm,  comments "I have so many favorite recipes for our milk and cheese, but I have a real sweet tooth, so here is my favorite: Goat’s Milk Cheesecake."


  • 1 ½ cups crushed graham crackers
  • ¼ cup ground pecans (or nut of choice)
  • 1 tablespoon sugar
  • ½ cup melted butter
  • 3 (8–ounce) packages of AlpineGlo Farm Goat Cheese Spread
  • 1 cup sugar
  • 2 tablespoon flour
  • 1 teaspoon vanilla extract
  • ¼ cup goats milk
  • 3 chicken eggs or 2 duck eggs
  • ½ teaspoon lemon zest


Crust: combine graham crackers, nuts, 1 tablespoon sugar. Stir in melted butter and press crumb mixture onto the bottom and 2 inches up the sides of an 8 inch springform pan.

Filling: beat goat cheese, 1 cup sugar, flour, and vanilla with an electric mixer until combined and smooth. Beat in goats milk. Stir in eggs one at a time, and finish with lemon zest.

Bake: pour filling into crust lined pan. Place pan on a cookie sheet and bake in a 375 °F oven for 45 minutes. Turn off oven, but leave cheesecake in the oven for another hour. Cool in pan on wire rack for another 30 minutes. Remove sides of the springform pan and cool cake completely. Cover and refrigerated before serving.
If desired, and highly recommended, top with our special goats milk caramel sauce!


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Our stories, interviews, and essays reveal how Vermont residents are building their local food systems, how farmers are faring in a time of great opportunity and challenge, and how Vermont’s agricultural landscape ties into larger questions of sustainability and the future of our food supply.