About the Author

Kefir and clabbered milk recipes aren’t common, but they are the way people made cheese for thousands of years.

Whether you’re making soft or hard goat milk cheeses, sometimes you want to spice things up a bit with some different flavors, textures, and colors. There are a number of ways to add flavors to cheeses to make them even more festive and delicious.

I find there is something extra special about pairing the complexity of goat milk’s flavor with the richness of a good blue mold. The two blue cheeses here are among my favorites.

Valençay is a distinctive, pyramid-shaped French “bloomy rind” goat cheese that is sprinkled with an exterior layer of ash which helps to firm up the rind and aids in ripening.

These three cheeses are quick and easy, yet many home cheesemakers and goat owners have never heard of them! The first two are traditionally made with goat milk, while the third is usually a cow milk cheese but is easily adapted to goat milk.

As the days get shorter and the does’ hormonal changes make the milk less reliable for cheesemaking, that frozen milk is perfect for making make soaps, lotions, and other goat milk skin products for the holidays.