Made the same way as our cow's milk cream cheese, but with fresh local goat's milk to give it a tangier, earthier flavor—but without any "goatiness." It’s got a wonderful really light fluffy texture, and a cool creamy, super fresh flavor.
Spread it on toasted bagels or Caraway Rye Bread, serve it with celery sticks, use it to stuff Piquillo peppers, mix with honey and eat by the spoonful. It’s ideal for stuffing pasta with, or for spooning on top of a bowl of already sauced pasta. Bake it into a goat cheese and tomato tart.