Chevre Cheese Puffs

In the spring when baby goats are in full force, there is the most milk, and therefore the best time to make cheese. We make a quick chevre, or soft fresh cheese, so we can get back out to the barn to watch the babies play. This is our favorite recipe for using a lot of cheese. It's also easy to add favorite herbs or bacon bits... anything.

4 cups soft fresh goat cheese
2 cups brown rice flour
Salt or favorite seasoning
In a medium bowl, stir together until well mixed. A handheld beater may be useful but dough may be too stiff. Once combined, measure into half cup amounts and either press into Wells of a muffin pan, or roll into balls and space on a foil-lined cookie sheet. Bake at 350 for 20 minutes or until outside is golden and inside is still soft.

Halloween Nacho Cheese Dip with Goat Cheese

This is my favorite nacho sauce made fun for Halloween! The chili powder turns the sauce a bit yellow, so adding blue food coloring makes it green.

2 cups fresh goat milk
3 tbsp cornstarch
1 cup fresh goat cheese
3 tsp onion powder
3 tsp salt
2 tsp chili powder
blue food coloring
In a medium pot, heat goat milk and cornstarch over med high heat, stirring constantly until thickened, about 5-8 minutes. Add goat cheese, onion powder, salt, and chili powder, and continue to heat and stir until cheese has melted and sauce has smooth consistency. Milk or water can be added if mixture becomes too thick. Remove from heat and add blue food coloring a drop at a time until desired shade of green is reached. Serve warm or cold.
This sauce is also great with veggies, or stirred into rice or pasta.