• Ceres, Goddess of Agriculture, Returns to State House
  • Heritage Ciders from Tannic Apples: New England’s OG Wine
  • Local Wineries & Cider Makers Tackle Food Waste with Collaboration
  • Ceres, Goddess of Agriculture, Returns to State House

    Agriculture has regained its place of pride in the Vermont state house as the new Ceres sculpture was lifted into place on November 30th. This version, made by local artists Chris Miller and Jerry Williams, is expected to reside on the golden dome for 150 years. 

    Read more

  • Heritage Ciders from Tannic Apples: New England’s OG Wine

    Your favorite apples from the grocery store don’t have much in the way of tannin, and they make an alcoholic cider that New Englanders from the Founding Fathers time would have scorned - cider was once the wine of the Northeast, and today heritage ciders are bringing back that tradition. 

    Read more

  • Local Wineries & Cider Makers Tackle Food Waste with Collaboration

    The crispness of fall has given way to chillier nights and snow dusted mornings throughout much of Vermont. It’s the season to tuck in with a glass of local wine or cider in hand. As you sip slowly, here's some food (or drink) for thought: what happens to the waste produced in the creation of your beverage? Where does that spent grape must and pomace go, aside from the compost bin?

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Goats Milk Cheesecake

1.0/5 rating 1 vote
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."

Ingredients

  • 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

Directions

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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